Imagine serving a perfectly seared, juicy pork tenderloin that looks like it came straight from a gourmet restaurant's kitchen - and you made it yourself! This simple yet elegant dish transforms an ordinary weeknight dinner into a culinary masterpiece, with a mouthwatering pan sauce that will have everyone asking for seconds. Whether you're a cooking novice or a seasoned home chef, this recipe promises restaurant-quality results with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 cup chicken broth
- 1/2 cup white wine
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Pat the pork tenderloin dry with paper towels to remove excess moisture. This helps achieve a better sear.
- Season the tenderloin generously with salt and freshly ground black pepper on all sides, pressing the seasoning gently into the meat.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the seasoned pork tenderloin in the hot pan and sear for 2-3 minutes on each side, creating a golden-brown crust.
- Reduce heat to medium and continue cooking the tenderloin, turning occasionally, until internal temperature reaches 145°F (about 10-12 minutes).
- Remove the pork from the pan and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 5-7 minutes to allow juices to redistribute.
- In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in white wine, scraping the bottom of the pan to release any browned bits, and let it reduce by half.
- Add chicken broth and continue to simmer and reduce the sauce for 3-4 minutes until slightly thickened.
- Slice the rested pork tenderloin into medallions and serve immediately with the pan sauce drizzled over the top.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfect Sear: Remove excess moisture from the meat to achieve that gorgeous golden-brown crust that locks in flavor.
- Use a Meat Thermometer: Don't guess - aim for an internal temperature of 145°F for perfectly cooked, juicy pork.
- Rest Your Meat: Letting the tenderloin rest after cooking allows juices to redistribute, ensuring each slice is tender and succulent.
- Deglaze Like a Pro: Those browned bits in the pan are flavor gold - use wine and broth to create an incredible pan sauce that elevates the entire dish.
- Choose the Right Pan: A heavy-bottomed skillet or cast-iron pan provides the best heat distribution for an even, beautiful sear.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 1g
Protein: 26g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 75mg
