Try out our Herb-Crusted Pork Tenderloin with Tomato Sauce recipe today! This dish features herb-crusted pork tenderloin topped with a warm tomato and white wine pan sauce.
Prep Time 30 Min | Cook Time 30 Min | Serves 4
Pork Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 1/2 lb pork tenderloin
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp fine sea salt
Sauce Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 3/4 cup crushed tomatoes
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 4 oz fresh basil, chopped
Directions
- Preheat your oven to 400°F. Pat the pork tenderloin dry and trim any silver skin.
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Rub the mixture all over the pork and let it rest for 15-30 minutes or refrigerate if prepping ahead.
- Heat an oven-safe skillet over medium-high heat with a drizzle of olive oil. Sear the pork on all sides until golden, about 2-3 minutes per side. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F. Move the pork to a plate and loosely cover with foil.
- Return the skillet to medium heat and add the olive oil for the sauce. Sauté the onion until softened, then add the garlic and cook for 30 seconds. Pour in the white wine and scrape up the browned bits. Stir in the tomatoes and let the sauce simmer for 10 minutes until thickened. Season with salt and pepper.
- Slice the pork into medallions and spoon the tomato-white wine sauce over the top. Finish with fresh basil or parsley and serve with polenta, risotto, roasted potatoes, or a simple green salad.
- Enjoy!