Mohamed Shili This delicious and easy Joanna Gaines’ pork tenderloin recipe is perfect for a quick and satisfying dinner. With its tender, juicy texture and a hint of herby goodness from herbes de Provence, it’s both flavorful and versatile. Using simple, common ingredients like olive oil and chicken stock, this dish is a foolproof way to impress your family or guests!
Recipe 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
How To Make Pork Tenderloin Recipe?
- Preheat the oven: Set your oven to 200°C / 400°F. Prepare the pork by trimming off any silver skin. Season the tenderloins evenly with salt, pepper, granulated garlic, and herbes de Provence.
- Sear the tenderloins: Heat the olive oil in a large, oven-proof skillet over medium-high heat until shimmering. Add the pork tenderloins and sear them undisturbed for about 5 minutes until golden brown. Flip them over and sear the other side for 3 minutes.
- Deglaze the pan: Pour in the white wine or chicken stock, allowing it to simmer for 1 minute to deglaze the pan.
- Bake the pork: Transfer the skillet to the oven. Bake for 15–19 minutes until the internal temperature reaches 63°C / 145°F when measured with an instant-read thermometer.
- Rest and slice: Remove the skillet from the oven and let the pork rest for 5–10 minutes. Slice the tenderloins and serve with the pan juices for added flavor.
Recipe Tips:
- Trim the Silver Skin Carefully: Removing the silver skin ensures the pork tenderloin stays tender and doesn’t become chewy. Use a sharp knife and work gently to avoid cutting away too much meat.
- Don’t Skip the Searing: Searing the pork locks in the juices and creates a golden crust. Keep the skillet hot and avoid moving the pork while it browns.
- Use an Oven-Proof Skillet: A single pan makes the process seamless. Make sure your skillet is safe for oven use to avoid extra steps or transferring.
- Check the Internal Temperature: For perfectly cooked pork, use an instant-read thermometer. Aim for 63°C / 145°F for a slightly pink, juicy center.
- Let the Pork Rest: Resting for 5–10 minutes after baking allows the juices to redistribute, keeping the meat moist and flavorful when sliced.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover pork tenderloin cool to room temperature. Once cooled, transfer it to an airtight container or wrap it tightly in foil. Store it in the refrigerator for up to 3 days.
- Freeze: Allow the pork tenderloin to cool completely before freezing. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. Freeze for up to 3 months.
- Reheat: Slice the pork into thin pieces and place them in a microwave-safe dish. Cover with a damp paper towel to prevent drying out and heat in 30-second intervals until hot.
Nutrition Facts
- Calories: 150
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 75mg
- Sodium: 60mg
- Potassium: 440mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 23g
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Joanna Gaines Pork Tenderloin
Description
This delicious and easy Joanna Gaines’ pork tenderloin recipe is perfect for a quick and satisfying dinner. With its tender, juicy texture and a hint of herby goodness from herbes de Provence, it’s both flavorful and versatile. Using simple, common ingredients like olive oil and chicken stock, this dish is a foolproof way to impress your family or guests!
Ingredients
Instructions
- Preheat the oven: Set your oven to 200°C / 400°F. Prepare the pork by trimming off any silver skin. Season the tenderloins evenly with salt, pepper, granulated garlic, and herbes de Provence.
- Sear the tenderloins: Heat the olive oil in a large, oven-proof skillet over medium-high heat until shimmering. Add the pork tenderloins and sear them undisturbed for about 5 minutes until golden brown. Flip them over and sear the other side for 3 minutes.
- Deglaze the pan: Pour in the white wine or chicken stock, allowing it to simmer for 1 minute to deglaze the pan.
- Bake the pork: Transfer the skillet to the oven. Bake for 15–19 minutes until the internal temperature reaches 63°C / 145°F when measured with an instant-read thermometer.
- Rest and slice: Remove the skillet from the oven and let the pork rest for 5–10 minutes. Slice the tenderloins and serve with the pan juices for added flavor.
Notes
- Trim the Silver Skin Carefully: Removing the silver skin ensures the pork tenderloin stays tender and doesn’t become chewy. Use a sharp knife and work gently to avoid cutting away too much meat.
- Don’t Skip the Searing: Searing the pork locks in the juices and creates a golden crust. Keep the skillet hot and avoid moving the pork while it browns.
- Use an Oven-Proof Skillet: A single pan makes the process seamless. Make sure your skillet is safe for oven use to avoid extra steps or transferring.
- Check the Internal Temperature: For perfectly cooked pork, use an instant-read thermometer. Aim for 63°C / 145°F for a slightly pink, juicy center.
- Let the Pork Rest: Resting for 5–10 minutes after baking allows the juices to redistribute, keeping the meat moist and flavorful when sliced.
Joanna Gaines Pork Tenderloin
