Directions
- 1Remove the silver skin from the pork tenderloin using a thin, sharp knife.
- 2Season the pork tenderloin evenly and liberally with salt, pepper, granulated garlic, and herbs de Provence.
- 3Heat olive oil in an oven-proof skillet until almost shimmering.
- 4Sear the pork tenderloin in the hot skillet, without touching it, until a beautiful brown crust develops and it naturally releases from the pan.
- 5Season the other side of the seared pork tenderloin.
- 6Deglaze the pan with white wine, water, or chicken stock, adding just enough to cover the bottom of the skillet.
- 7Finish cooking the pork tenderloin in the oven for about 15 minutes.
- 8Let the pork tenderloin rest for about 10 minutes before slicing.
Ingredients
- 1 to 1.5 lb pieces pork tenderloin
- salt
- pepper
- granulated garlic
- herbs de Provence
- olive oil
- white wine
- water
- chicken stock
Equipment
thin, sharp knifeoven-proof skilletoven-proof baking dish
Tips
- Remove the silver skin for tenderness, though it's not essential.
- Season evenly and liberally to develop a nice crust.
- Do not touch the meat while searing until it naturally releases from the pan.
- Let the meat rest for about 10 minutes after cooking to retain juices.
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