Prep Time::5 mins
Cook Time::25 mins
Stand Time::5 mins
Total Time::35 mins
Servings::8
Ingredients
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2 pork tenderloins (1 lb. each)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
2 teaspoon herbes de Provence
4 teaspoons olive oil
1/2 cup white wine or chicken stock
Directions
Preheat the oven to 400 degrees F (200 degrees C). Trim the silver skin from each pork tenderloin and season evenly with salt, pepper, garlic, and herbes de Provence.
Heat oil in a large oven-proof skillet over medium-high heat until barelyshimmering. Add both pork tenderloins and cook, undisturbed, until golden brown and easily release from the pan, about 5 minutes. Flip each piece and cook for an additional 3 minutes undisturbed. Add wine and cook for 1 minute. Remove pan from the stove and place in the oven.
Bake in the preheated oven until pork is slightly pink in the center, 15 to 19 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Remove from the oven and allow to rest for 5 to 10 minutes before slicing. Serve with pan juices.
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