Ingredients
- 1.5 lbs pork tenderloin
- 4 cloves fresh garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- 1/2 cup dry white wine
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- Marinate the pork tenderloin in olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper for at least 1 hour or overnight.
- Preheat the oven to 400°F (200°C).
- In a hot, oven-safe skillet, sear the marinated pork tenderloin on all sides for 3-4 minutes until golden brown.
- Deglaze the pan with white wine, scraping up any browned bits.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Allow the pork to rest for 5-10 minutes before slicing.
- Add butter to the pan drippings to make a luxurious sauce.
- Serve the sliced tenderloin with the sauce drizzled on top.
Notes
For a non-alcoholic version, substitute white wine with chicken broth. Let the pork come to room temperature before cooking for even doneness.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo