- 1 pork tenderloin (approximately 1½ pounds)
- extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- garlic powder (optional)
- 1/4 cup white wine
- 2 tablespoons butter (cold)
PER SERVING *
|Calories360Calories from Fat190|
|% DAILY VALUE*|
|Calories from Fat190|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Colette Loecke 19 Sep
Excellent. Worked great in my cast iron skillet
Jay Bee 22 Mar
Preparation of the pork tenderloin was quick and the meat turned out delicous. I ike to finely cut the meat after it rests. Recommend using a thermometer for a successful experience. Clean up was super fast too! Made a balsamic reduction sauce with mine.
Rebecca Weerts 25 Jan
Recipe was straightforward and produced consistent results
Heather 27 Dec 2017
Turned out so Yummly!! This is my go to recipe for pork tenderloin, it's definitely in my regular rotation. Super tasty and juicy, easy to make with great instructions.
bonnie witlam 25 May 2017
Wonderful! Juicy with a nice crust...delicious..I'll make it again😁👍🏼👍🏼👍🏼👍🏼
Zoy K. 25 Oct 2016
It turned out perfect, sauce and all. Easy to follow and didn't over cook the pork. I'll make tho again.
Pat K. 28 Aug 2016
Excellent, family really enjoyed the tenderloin. I will definitely be trying it again, only change I would make is course pepper.
Deminica B. 15 May 2016
This was an amazing dish! So juicy and flavorful! I did leave out the wine and added savory seasoning. Once it was out of the oven I cut it up and then seared the cut pieces for 30 seconds each side to give more of a flavor in each bite.