Garlic-Herb Pork Tenderloin with Pan Sauce
Ingredients
- 1½ poundpork tenderloin
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 6 clovegarlic
- 2 sprigfresh rosemary
- 2 sprigfresh thyme
- ½ cupchicken broth
- ¼ cupdry white wine
- 2 tablespoonbutter
Prep
- 01
Mince 6 cloves garlic.
- 02
Strip leaves from 2 sprigs fresh rosemary and 2 sprigs fresh thyme, discarding woody stems.
Method
- 01
Pat the pork tenderloin dry with paper towels and season generously on all sides with kosher salt and black pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Place the pork in the hot skillet and sear for 3–4 minutes per side until golden brown (don't move it around). Transfer to a plate.
- 04
Add garlic cloves, rosemary, and thyme to the pan. Cook for 30 seconds, stirring, until fragrant.
- 05
Pour in wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1 minute.
- 06
Add chicken broth and return the pork to the skillet. Reduce heat to medium and cook for 10–12 minutes, until a meat thermometer inserted into the thickest part reads 145°F.
- 07
Transfer the pork to a cutting board and rest for 5 minutes.
- 08
While resting, remove the pan from heat, stir in butter, and taste the sauce—add a pinch of salt and pepper if needed.
- 09
Slice the pork into 1/2-inch-thick medallions and spoon the pan sauce over each plate.
Spice Tips
For earthiness, add 1/4 teaspoon smoked paprika to the pan sauce. A squeeze of fresh lemon juice brightens the finish. If you like heat, a small pinch of red pepper flakes works quietly in the background.
The pork stays juicy if you don't cook it past 145°F internal temperature. Resting is crucial—it lets the juices redistribute. Serve with roasted potatoes or a simple salad.