Pan-Seared Pork Tenderloin with Garlic-Thyme Pan Sauce
Ingredients
- 1½ poundpork tenderloin (center-cut)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 4 clovesgarlic
- 4 sprigsfresh thyme
- ½ cupdry white wine
- ½ cupchicken broth
- 2 tablespoonunsalted butter
Method
- 01
Remove pork tenderloin from the refrigerator 15 minutes before cooking. Pat dry with paper towels and season generously all over with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Sear the pork for 3–4 minutes on each of the 4 long sides, until golden brown. Transfer to a plate.
- 04
Reduce heat to medium. Add garlic cloves and thyme sprigs to the pan and cook for 1 minute until fragrant.
- 05
Pour in 1/2 cup white wine, scraping the bottom of the pan with a spoon to lift the browned bits. Simmer for 1 minute, then add 1/2 cup chicken broth.
- 06
Return pork to the pan and cook for 8–10 minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 140°F.
- 07
Transfer pork to a cutting board and tent loosely with foil. Remove garlic and thyme from the pan.
- 08
Whisk 2 tablespoons butter into the simmering sauce until smooth, about 1 minute. Taste and adjust salt and pepper.
- 09
Slice pork against the grain into 1/2-inch-thick pieces and plate. Spoon sauce over top and serve immediately.
Spice Tips
For brightness and subtle heat, finish with a pinch of red pepper flakes. A squeeze of fresh lemon juice at the end lifts the whole dish. If you like earthiness, add 1/2 teaspoon Dijon mustard to the sauce.
Pork tenderloin is leanest when pulled at 140°F internal temperature — it will coast to 145°F as it rests. Overcooking makes it tough. Any dry white wine works; skip the wine if you prefer extra broth instead.