Herb-Crusted Pork Tenderloin

Name: Herb-Crusted Pork Tenderloin
Total time: 35 min
Yield: 8
Ingredients: 2 pork tenderloins (about 450g each); 1 1/2 tsp kosher salt; 1 tsp black pepper; 1 tsp granulated garlic; 2 tsp Herbes de Provence; 4 tsp olive oil; 120 ml white wine or chicken stock

A succulent and tender pork tenderloin with a rich, buttery flavor. The pan drippings create a delicious light sauce with a hint of acidity and a burst of flavors from the wine and seasonings.

35 min

easy

208kcal

calories

carbohydrates

fat

fiber

30g

protein

503mg

sodium

sugar

Dinner American

Ingredients

2 pork tenderloins (about 450g each)

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp granulated garlic

2 tsp Herbes de Provence

4 tsp olive oil

120 ml white wine or chicken stock

Directions

Step 1

Preheat the oven to 200°C (400°F). Trim the silver skin from each pork tenderloin and season evenly with salt, pepper, granulated garlic, and Herbes de Provence.

Step 2

Heat olive oil in a large ovenproof 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.

Step 3

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 63°C (145°F).

Step 4

Remove from the oven and allow to rest for 5 to 10 minutes before slicing. Serve with pan juices.