Welcome to the tasty world of succulent pork tenderloin. This recipe is all about creating a perfectly tender, juicy dish that’s both simple and rewarding. Let’s dive in and transform everyday ingredients into a mouth-watering masterpiece!
The star of this dish is, of course, the pork tenderloin. It’s known for being lean and tender, making it ideal for quick cooking. The olive oil helps achieve a beautiful sear while adding a touch of richness. We use salt and black pepper to season the meat, bringing out its natural flavors without overpowering them.
Garlic adds a fragrant depth to the dish, while fresh rosemary and thyme contribute earthy and aromatic notes. The combination of white wine and chicken broth creates a savory, deglazed sauce that infuses the tenderloin with moisture and flavor. Finally, a touch of butter enriches the sauce, making it silky and irresistible.
This succulent pork tenderloin pairs wonderfully with creamy mashed potatoes or a light, crisp salad. For a comforting meal, serve it alongside roasted vegetables like carrots and Brussels sprouts. A glass of the same white wine used in the recipe makes for a delightful pairing.
First, preheat your oven to a cozy 375°F (190°C). This ensures the tenderloin cooks evenly once it’s in the oven. As you wait, pat the pork tenderloin dry with paper towels. This step is key for getting that nice sear later. Season it generously with salt and black pepper on all sides.
Next, grab a large ovenproof skillet and heat the olive oil over medium-high heat. Once the oil is shimmering, carefully place the tenderloin in the pan. Sear it on all sides, which should take about 3-4 minutes per side, until it’s beautifully browned. Remove the tenderloin and set it aside for a moment.
In the same skillet, toss in the minced garlic, rosemary, and thyme. Sauté them for about a minute until your kitchen smells amazing. Carefully pour in the white wine and chicken broth, stirring to deglaze the pan. This is where all the flavorful bits come together, creating a delicious base for the sauce.
Return the pork to the skillet, spooning a bit of the sauce over the top. Transfer the skillet to the preheated oven and roast for 20-25 minutes. You’re aiming for an internal temperature of 145°F (63°C) for perfectly cooked pork. Once done, let the tenderloin rest for 5 minutes. This helps keep the juices intact when you slice it.
For the final touch, stir butter into the sauce in the pan. This will make it rich and smooth, perfect for drizzling over the sliced pork.
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