Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil (like avocado or olive)
  • 1 lb pork tenderloin
  • 3 cloves smashed garlic
  • 20 sprigs fresh thyme
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 tsp cornstarch
  • salt

Instruction

  • 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!