Imagine a dish that transforms an ordinary weeknight dinner into a restaurant-worthy experience - our Pork Tenderloin in Thyme Wine Lemon Sauce does exactly that! This Italian-inspired recipe combines the delicate tenderness of perfectly seared pork with a bright, aromatic sauce that will make your taste buds dance. Whether you're a home cook looking to impress or a culinary enthusiast seeking a foolproof gourmet meal, this recipe promises to elevate your cooking game with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/2 cup white wine
- 1 lemon, juiced
- 2 tablespoons fresh thyme
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Pat the pork tenderloin dry with paper towels to remove excess moisture. This helps achieve a better sear and golden-brown exterior.
- Season the pork generously on all sides with salt and freshly ground black pepper.
- Mince garlic cloves finely and strip fresh thyme leaves from their stems.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers and is just about to smoke.
- Carefully place the seasoned pork tenderloin in the hot pan and sear for 2-3 minutes on each side, creating a golden-brown crust.
- Reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant but not browned.
- Pour white wine into the pan, scraping up any browned bits from the bottom of the skillet to develop deeper flavor.
- Add fresh thyme leaves and squeeze lemon juice directly into the pan.
- Reduce heat to low, cover the skillet, and continue cooking for 10-12 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove pork from the pan and let it rest on a cutting board for 5-7 minutes, allowing juices to redistribute.
- While the pork rests, reduce the pan sauce over medium heat until slightly thickened, about 2-3 minutes.
- Slice the pork tenderloin against the grain into medallions and drizzle with the thyme wine lemon sauce before serving.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature before cooking to ensure even heat distribution and a more tender result.
- Dry Means Crispy: Pat the meat completely dry before seasoning to achieve that coveted golden-brown crust that locks in juices.
- Don't Overcrowd the Pan: Sear the pork in a spacious skillet to prevent steaming and ensure proper caramelization.
- Invest in a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C) - this guarantees juicy, safe-to-eat meat every time.
- Resting is Crucial: Allow the pork to rest after cooking, which helps redistribute the juices and keeps the meat tender and succulent.
- Sauce Reduction Magic: Take the extra few minutes to reduce your pan sauce, concentrating the flavors and creating a luxurious accompaniment to your perfectly cooked tenderloin.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 2g
Protein: 28g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
