Ingredients: (Serves 2)
For the pork-
- 1 LB pork tenderloin
- 2 TBSP EVOO
- 1 TSP each dried thyme, rosemary, onion powder, garlic powder
- Salt and pepper to taste
For the Gravy-
- 1C white wine
- 1/4 TSP garlic powder, thyme, onion powder, rosemary
- salt and pepper to taste
- 1 TBSP butter
- 1/4C heavy cream
- 1 TSP corn starch
- In a small bowl, mix together your thyme, rosemary, onion powder, garlic powder, salt and pepper. Spread all over your pork tenderloin.
- Preheat your oven to 425F.
- Heat an oven proof skillet over medium high heat. Add your EVOO. Once your oil is hot, add your tenderloin and sear it on all sides.
- Once your tenderloin is nicely seared, put it in the oven for about 15 minutes or until a meat thermometer reads 145F.
- Once your tenderloin is done cooking, remove it from the oven and the skillet and place it on a cutting board. cover it loosely with tin foil and let it rest for about 7 minutes.
- Place the same skillet back over medium heat. Add your garlic powder, thyme, onion powder, rosemary and black pepper. Whisk the seasonings together in the pan for a little less than a minute. Add in your white wine and whisk everything together, getting all the nice browned bits of pork and seasoning from the bottom of the pan. Let the wine reduce by a little less than half. Add your butter, season with salt.
- Mix your cornstarch with your heavy cream, and then add to the gravy. Whisk and let thicken.
- Slice your pork into medallions, and serve with the gravy.
- Serve this with roasted carrots and potatoes. season them with salt, pepper and garlic powder, or whatever seasoning you like. bake at 425 for about 20-25 minutes.
Grab your pork loin. Make tiny slits all over the loin and slide your garlic slices in. I call this “studding” my loin. Once finished, in a plastic zip lock bag, add half the rosemary sprigs and half the thyme sprigs. Add your salt and your water. Braise your loin for 24 hrs or more. You can also SKIP this step if you don’t have the time.
Preheat your oven to 375F.
In a skillet over med-high heat, add EVOO. Remove your pork from the braising liquid. Dry the loin with a towel or paper towel. Season all sides of the loin with salt, pepper, thyme, rosemary, onion powder, and parsley. Add the loin to the pan. Brown on all sides.
NOTE: I cooked this with balsamic carrots. SO, I placed the sliced carrots in the bottom of a roasting pan, drizzled with balsamic vinegar, salt and pepper and then I placed the garlic loin in the centre. i also added about 1/4-1.2c chicken stock to the pan. Place in the oven, and cook through. About 30-40 minutes or so, depending on the size of your loin.
In the sauce pan that you browned your pork in, deglaze with white wine. Let it reduce to half. Add your chicken stock. Next, add in the remaining rosemary and thyme sprigs.Season with salt, pepper, red pepper flakes, and garlic powder. whisk in your flour coated butter. Once the pork tenderloin is done, add 1/2c of the cooking liquid to the gravy. Simmer until ready to serve.