A succulent pork tenderloin seasoned with savory herbs and seared to perfection, served with rich pan juices for a delightful dining experience.
Ingredients
1 piece Pork Tenderloin
to taste teaspoon Salt
to taste teaspoon Black Pepper
3 cloves Minced Garlic
1 teaspoon Herbes de Provence
2 tablespoons Olive Oil
1/2 cup White Wine
Method
Start by heating your oven to 400°F (200°C). Trim the pork tenderloin of any silver skin and season it generously with salt, pepper, minced garlic, and a sprinkle of herbes de Provence.
In an oven-safe skillet, warm some oil over medium-high heat until it shimmers invitingly. Add the pork tenderloin and sear it for approximately 5 minutes until a beautiful golden crust forms. Flip the meat and let it cook for another 3 minutes, ensuring it doesn't move.
Pour a splash of wine into the skillet and allow it to simmer for 1 minute, enhancing the flavors.
Carefully place the skillet in the preheated oven and roast the tenderloin for 15 to 19 minutes, or until the center remains slightly pink. Use an instant-read thermometer to ensure the internal temperature reaches a minimum of 145°F (63°C).
Once cooked to perfection, remove the skillet from the oven and let the pork rest for 5 to 10 minutes before slicing. Serve with the flavorful pan juices drizzled over the slices.
