Pork Tenderloin With Pan Drippings Sauce

 Ingredients:

For the Pork Tenderloin:

• 2 pork tenderloins (about 1 pound each)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary leaves)
• 1 teaspoon dried sage (or 1 tablespoon fresh sage leaves)

For the Pan Drippings Sauce:

• 1/2 cup dry white wine
• 1 cup chicken or vegetable broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and black pepper, to taste

Instructions:

For the Pork Tenderloin:

1. Preheat the Oven:

   • Preheat your oven to 425°F (220°C).

2. Season the Pork:

   • In a small bowl, mix together the minced garlic, dried thyme, dried rosemary, dried sage, salt, and black pepper.
   • Rub the mixture evenly over the pork tenderloins.

3. Sear the Pork:

   • In an ovenproof skillet, heat the olive oil over medium-high heat.
   • Add the pork tenderloins and sear them for about 2-3 minutes on each side until they are nicely browned.

4. Roast the Pork:

   • Transfer the skillet to the preheated oven and roast the pork tenderloins for about 15-20 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C). This will give you slightly pink and juicy pork.

5. Rest the Pork:

   • Remove the skillet from the oven and transfer the pork tenderloins to a cutting board.
   • Cover them loosely with foil and let them rest while you prepare the sauce.

For the Pan Drippings Sauce:

6. Make the Sauce:

   • Place the skillet with the drippings from the pork over medium heat on the stovetop.
   • Add the dry white wine to the skillet and scrape up any browned bits from the bottom of the pan.
   • Simmer for a few minutes until the wine has reduced by half.

7. Create a Roux:

   • In a small saucepan, melt the butter over medium heat. Once melted, stir in the flour to create a roux.
   • Cook the roux, stirring constantly, for about 2 minutes until it turns a light golden color.

8. Combine and Thicken:

   • Gradually whisk the chicken or vegetable broth into the roux, ensuring there are no lumps.
   • Pour this mixture into the skillet with the wine and pan drippings.
   • Whisk continuously until the sauce thickens, usually within a few minutes.

9. Season:

   • Taste the sauce and season with salt and black pepper as needed.

To Serve:

10. Slice and Serve:

    • Slice the rested pork tenderloins into medallions.
    • Drizzle the pan drippings sauce over the pork slices.

11. Side Dish:

    • Serve your Pork Tenderloin With Pan Drippings Sauce alongside your favorite side dishes, such as mashed potatoes and steamed vegetables.

This dish combines the tenderness of pork tenderloin with the richness of a flavorful pan drippings sauce, making it a perfect choice for a special dinner. Enjoy!