Ingredients

The following ingredients have 4 Servings
  • 2-3 lb Smithfield Prime Pork Tenderloin
  • 2 tbsp herbes de Provence
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 16 oz sliced cremini mushrooms
  • 1 tbsp extra virgin olive oil/unsalted butter
  • 2 tbsp diced shallot
  • 3 cloves garlic; minced/grated
  • Salt/pepper (to taste)
  • 1.5 cups white wine (or chicken broth)
  • 1.25 cups heavy cream
  • 4 sprigs fresh tarragon

Instruction

  • Pre-heat oven to 400°
  • Open package and pat the pork dry. 
  • Mix the herbs de Provence, salt, and pepper together and generously coat the tenderloin.
  • Heat a cast iron or similar oven-proof pan on medium-high heat, add the butter and oil.
  • Sear the pork on all sides, turning it every 2 minutes or once it is browned nicely. 
  • Place the skillet in the oven and cook for 10-15 minutes, flipping the tenderloin once at the half way mark (about 5-7 minutes in, depending on how thick the tenderloin is). The internal temperature should be 140°, or when sliced, the juices run clear. Once cooked, allow to rest for at least 5 minutes.