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.
“This pork tenderloin recipe is crusty on the outside, juicy on the inside, and on the table in about 30 minutes,” according to recipe developer Nicole McLaughlin (a.k.a. NicoleMcMom).
How to Season Easy Pork Tenderloin
This incredibly flavorful pork tenderloin recipe is seasoned with salt, freshly ground black pepper, granulated garlic, and herbes de Provence. In addition to the seasonings and pork tenderloins, you’ll need olive oil and white wine or chicken stock.
How to Make Easy Pork Tenderloin
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make easy pork tenderloin:
- Trim and season the pork tenderloin.
- Cook the pork tenderloin in oil until both sides are golden brown.
- Deglaze the pan.
- Finish the pork tenderloin in the oven.
- Let the pork rest before serving.
Test Kitchen Tips
Here are some some tips and tricks from Nicole that might make the cooking process easier:
- Remove the silver skin (the tough connective tissue on the outside of the meat) by sliding a sharp knife under the skin. Angle the knife upward to avoid cutting off unnecessary meat. If you don’t want to remove the silver skin, that’s totally fine.
- Don’t skimp on the seasonings! “You want to season evenly and liberally to develop a nice crust, according to Nicole.
- No oven proof skillet? No problem. Nicole recommends searing it in the pan, then transferring the pork to a baking dish to finish it in the oven.
- Another tip for developing a perfect crust: Avoid touching the pork tenderloin once it’s in the hot pan. This is key to the crispiest, crustiest, most irresistible crust.
- “Like any well-roasted meat, you’ve got to let it rest or the pork tenderloin will go bone dry when you slice into it.”
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
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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 barely
shimmering. 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. -
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.
Nutrition Facts Servings Per Recipe 8 Calories 208 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 9% Cholesterol 83mg 28% Sodium 503mg 22% Total Carbohydrate 1g 0% Dietary Fiber 0g 1% Total Sugars 0g Protein 30g Vitamin C 0mg 0% Calcium 14mg 1% Iron 2mg 9% Potassium 506mg 11% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
