This pork tenderloin is super rich and buttery. The end product is incredibly moist and tender. The pan drippings make the most delicious light sauce with richness from the meat juices and acidity and flavor from the wine and seasonings.
Ingredients
- pork tenderloins (1 lb. each): 2 piece
- 1/2 teaspoons salt: 1 piece
- black pepper: 1 tsp (freshly ground)
- granulated garlic: 1 tsp
- herbes de Provence: 2 tsp
- olive oil: 4 tsp
- white wine or chicken stock: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Trim the silver skin from each pork tenderloin and season evenly with salt, pepper, garlic, and herbes de Provence.
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Heat oil in a large oven-proof skillet over medium-high heat until barelyshimmering. Add both pork tenderloins and cook, undisturbed, until golden brown and easily release from the pan, about 5 minutes. Flip each piece and cook for an additional 3 minutes undisturbed. Add wine and cook for 1 minute. Remove pan from the stove and place in the oven.
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Bake in the preheated oven until pork is slightly pink in the center, 15 to 19 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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Remove from the oven and allow to rest for 5 to 10 minutes before slicing. Serve with pan juices. DOTDASH MEREDITH FOOD STUDIOS
