White Wine Pork Tenderloin
Adapted From All Recipes
Ingredients
- 2 pork tenderloins (1 lb. each)
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 2 teaspoon herbes de Provence
- 4 teaspoons olive oil
- 1/2 cup white wine or chicken stock
Directions
Preheat the oven to 400°F (200°C). Trim the silver skin from each pork tenderloin, then season them evenly with salt, pepper, garlic, and herbes de Provence.
Heat oil in a large oven-safe skillet over medium-high heat until it just begins to shimmer. Add the pork tenderloins and cook without moving them until they are golden brown and release easily from the pan, about 5 minutes. Turn each tenderloin and cook the other side undisturbed for about 3 minutes. Pour in the wine and let it cook for 1 minute. Remove the pan from the stovetop and transfer it to the oven.
Roast in the preheated oven until the pork is slightly pink in the center, about 15–19 minutes. An instant-read thermometer inserted into the middle should read at least 145°F (63°C).
Take the pork out of the oven and let it rest for 5–10 minutes before slicing. Serve with gravy from the pan.
