Herb Roasted Pork Tenderloin
Ingredients
- 1-1/2 pounds pork tenderloin
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 2 tsp minced garlic
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 tbsp unsalted butter
- 1 tbsp Dijon mustard
Instructions
- Preheat your oven to 425°F.
- Pat the pork tenderloin completely dry with paper towels. Rub 2 tbsp olive oil evenly over all sides of the pork.
- Combine 1 tbsp rosemary, 1 tbsp thyme, 2 tsp garlic, 1 tsp salt, and 1/2 tsp pepper in a small bowl.
- Press the herb mixture firmly onto the pork’s surface.
- Heat an oven-safe skillet over medium-high heat for 2 minutes. Sear the pork for 2 minutes per side until golden brown. Transfer the skillet directly to the preheated oven.
- Roast for 15-18 minutes until the internal temperature reaches 145°F.
- Remove the pork from the skillet and let it rest on a cutting board for 5 minutes.
- Return the skillet to medium heat and pour in 1/4 cup white wine.
- Scrape the browned bits from the pan bottom with a wooden spoon.
- Add 1/2 cup chicken broth and 1 tbsp Dijon mustard to the skillet.
- Simmer the sauce for 3 minutes until slightly reduced.
- Whisk in 2 tbsp butter until the sauce becomes glossy.
- Slice the pork into 1-inch thick medallions against the grain. Drizzle the warm pan sauce over the sliced pork.
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