This Pork Tenderloin with Pan Gravy is perfect for a quick weeknight meal. You only need a handful of simple ingredients to pull together this delicious dinner.
1tbspoillike avocado or olive
20sprigs fresh thyme
1/2cupdry white wine
Season the pork tenderloin all over with salt.
Heat a skillet over medium heat and add the oil. Add the pork tenderloin and cook for 5 minutes on each of the four sides. The pork should be browning on all sides during this time, but make sure the brown bits in the pan aren’t burning.
Add the garlic and thyme to the pan, then add the white wine, scraping all the brown bits off the bottom of the pan. Keep cooking the pork gently over medium heat, until it reaches an internal temperature of 145 degrees F, which should take approximately 10 more minutes*. Remove the pork to a cutting board and let it sit while you finish the gravy.
Turn the heat to high and cook off the white wine until it has mostly evaporated. Whisk together the chicken stock and cornstarch in a small bowl until combined, then add it to the pan. Bring the sauce to a boil and cook for a minute or two until it thickens, then reduce to desired consistency. Taste for seasoning and serve with the sliced pork. Enjoy!
*I started with refrigerator-temp pork so it took about 30 minutes of relatively gentle cooking to reach 145 degrees. If you want to take the pork out of the refrigerator earlier before cooking, it may take less time to cook.