One-Pan Pork Tenderloin-Easiest Recipe Ever: This tenderloin of pork is extremely buttery and rich in flavour. The finished product is extremely wet and velvety to the touch. Richness comes from the meat juices, while acidity and flavour come from the wine and seasonings. The pan drippings produce the most wonderful light sauce and are the source of all of these qualities.
One-Pan Pork Tenderloin-Easiest Recipe Ever
Ingredients
- 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
Instructions
Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). After removing the silver skin from each pork tenderloin, season it with salt, pepper, garlic, and herbs de Provence in an even manner.
Oil should be heated in a large oven-safe skillet over medium-high heat until it just begins to shimmer on the surface. For approximately five minutes, add both pork tenderloins and cook them without stirring until they have a golden brown colour and can be easily removed from the pan.
Cook each piece for an additional three minutes without stirring it while it is undisturbed. Cook for one minute after adding the wine. First, take the pan off the stove and then place it into the oven.
The pork should be baked in an oven that has been warmed for 15 to 19 minutes, or until the centre is slightly pink. The temperature should be at least 145 degrees Fahrenheit (63 degrees Celsius) when an instant-read thermometer is inserted into the centre.
The dish should be removed from the oven and let to rest for five to ten minutes before being sliced. Serve with the juices from the pan.
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Tips
With the intention of making the process of cooking more manageable, here are some suggestions and advice from Nicole:
When you slide a sharp knife under the skin, you can remove the silver skin, which is the stiff connective tissue that is located on the exterior of the flesh. By angling the knife upward, you can prevent cutting off flesh that is not necessary.
In the event that you do not wish to remove the silver skin, it is perfectly OK. Make sure you don’t scrimp on the toppings! ” In order to build a good crust, you should season the food in an even and liberal manner.
Where is the oven-safe skillet? Not a problem at all. Nicole suggests first frying the pork in the pan, and then moving it to a baking dish so that it can be finished cooking in the oven before serving.
To further improve the quality of the crust, it is important to refrain from handling the pork tenderloin once it has been placed in the hot pan. To achieve the crispiest, crustiest, and most tempting crust possible, this is the key.
In order to prevent the pork tenderloin from becoming bone dry when you slice into it, you need to let it rest, just like you would with any other well-roasted meat.
Nutrition
- Calories: 722 kcal
- Carbohydrates: 90 g
- Protein: 47 g, Fat: 19 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Cholesterol: 118 mg
- Sodium: 515 mg
- Potassium: 2408 mg
- Fiber: 9 g, Sugar: 22 g
- Vitamin A: 164 IU
- Vitamin C: 78 mg
- Calcium: 171 mg
- Iron: 5 mg
