Chef notes
Six ingredients — yes, you read that right — is all you need to make this juicy pork tenderloin.
To start, combine Greek yogurt and salt in a bowl, which will be used to coat the pork tenderloin before it’s rolled in herbes de Provence and garlic powder. The French herb blend typically includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano and bay leaves. Using yogurt as a marinade is a trick that chefs swear by. It does double-duty by keeping the protein tender and moist while also adding a tangy flavor and creamy body to the sauce.
Once the pork is seasoned and fully marinated, it’s seared in an oven-safe pan on the stove until evenly browned. This helps build even more flavor in the meat and create a crispy, crunchy exterior. Once browned, the meat is moved to the oven to finish cooking for no more than 15 minutes. Let the cooked tenderloin sit for a few minutes after it's done cooking so that the juices redistribute, and serve with your favorite grains, pasta or vegetable sides to round out this dish as an easy weeknight dinner.
New to cooking with pork tenderloin? Check out our tips for making a perfectly tender tenderloin every time to up your game even more.
Technique Tip: The cook time for a pork tenderloin really depends on the thickness of the meat, which can vary quite a bit. Use a meat thermometer to determine its doneness and prevent overcooking — once a meat thermometer inserted into the thickest part of the pork reaches 140 F, pull it.
Ingredients
- 4 tablespoons Greek yogurt
- 4 teaspoons kosher salt
- 4 pounds (2 to 4 pieces) pork tenderloin
- 2 tablespoons herbes de Provence
- 1 tablespoon garlic powder
- 1 tablespoon canola or vegetable oil
Preparation
1.Preheat the oven to 400 F.
2.In a large bowl, ombine the yogurt and salt. Add the pork and toss to coat, then roll in the herbes de Provence and garlic powder. Let it sit marinade for a few minutes, or up to overnight in the refrigerator.
3.Place an oven-safe pan on the stove on medium-high heat. Once the pan is hot, add the oil to the pan, then the tenderloin. Cook for 5 to 6 minutes, turning every few minutes so that each side browns.
4.Move the skillet into the oven and cook for an additional 10 to 15 minutes or until the internal temperature has reached 135 F for medium-rare or 145 F for medium.
5.Remove from the oven and let the tenderloin rest for at least 5 minutes before carving.
