• 6servings
  • 40minutes
  • 180calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, D
MineralsCopper, Natrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pork tenderloins, each about 3/4 pound, trimmed of any silver skin and extra fat (ask your butcher to do it).

  2. 1 tablespoon extra-virgin olive oil

  3. 2 garlic cloves , minced

  4. 2 tablespoons minced fresh thyme leaves

  5. 1 teaspoon kosher or sea salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 2 teaspoons butter

  8. 1/4-1/2 cup white wine

  9. 1/4-1/2 cup chicken broth

  10. 3 halves sun-dried tomatoes

  11. 2-3 tablespoons creme fraiche or sour cream

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 400°F.

  2. Rub the meat all over with half the olive oil. Rub with the garlic, thyme, salt, and pepper.

  3. In an ovenproof skillet, heat the remaining olive oil and butter over medium-high heat. When the butter foams, add the tenderloins and sear them until browned , about 3 minutes. Turn and sear the other side another 3 minutes. Place the skillet in the oven and cook the tenderloins until only a hint of pink remains, 12 to 15 minutes.

  4. Return the frying pan to the stovetop. Remove the meat to a platter and cover loosely with aluminum foil to keep warm. Be sure to use an oven mitt while preparing the sauce that frying pan handle is hot!

  5. Over medium high heat, add the wine, stirring to scrape up any clinging bits. Add the chicken broth and minced sundried tomatoes. Reduce the heat to low. Simmer 2 to 3 minutes, then stir in the crème fraîche or sour cream.

  6. Cut the tenderloins into 1/2-inch thick pieces and arrange them on a platter. Spoon the hot sauce over them and serve immediately.


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