Sandra This Paula Deen Pork Tenderloin Recipe features juicy, oven-roasted pork tenderloins seasoned with salt, pepper, garlic, and herbes de Provence, seared to perfection, and finished with a white wine or chicken stock pan sauce. Ready in about 40 minutes, it’s ideal for a flavorful weeknight or special occasion dinner.
Paula Deen Pork Tenderloin Recipe Ingredients
- 2 pork tenderloins (1 lb. each)
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 tsp. granulated garlic
- 2 tsp. herbes de Provence
- 4 tsp. olive oil
- 1/2 cup white wine or chicken stock
How To Make Paula Deen Pork Tenderloin
- Prepare the Pork: Preheat the oven to 400°F (200°C/gas 6). Trim the silver skin from each pork tenderloin. Season evenly with salt, pepper, granulated garlic, and herbes de Provence.
- Sear the Tenderloins: Heat olive oil in a large oven-proof skillet over medium-high heat until barely shimmering. Add both tenderloins and cook undisturbed until golden brown and they release easily from the pan, about 5 minutes. Flip and cook for an additional 3 minutes.
- Deglaze the Pan: Add white wine or chicken stock to the skillet and cook for 1 minute, scraping up any browned bits.
- Roast: Remove the skillet from the stovetop and place it in the preheated oven. Bake for 15–19 minutes, until the pork is slightly pink in the center and an instant-read thermometer reads at least 145°F (63°C).
- Rest and Serve: Remove from the oven and let the pork rest for 5–10 minutes before slicing. Serve with the pan juices spooned over the slices.
Recipe Tips
- Why trim the silver skin? Removing the tough, silvery membrane ensures the pork stays tender and cooks evenly.
- How do I know the pork is done? Use an instant-read thermometer; 145°F (63°C) is the safe internal temperature for a slightly pink, juicy center.
- Can I make this ahead? Season the pork up to a day ahead and refrigerate. Sear and roast just before serving for best texture.
- What if I don’t have an oven-proof skillet? Sear in a regular skillet, then transfer to a baking dish before adding to the oven.
What To Serve With Paula Deen Pork Tenderloin
This savory dish pairs wonderfully with:
- Mashed potatoes or roasted vegetables for a hearty side
- A green salad with vinaigrette to balance the richness
- A glass of white wine, like Chardonnay, to complement the pan sauce
How To Store Paula Deen Pork Tenderloin
Refrigerate: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) with a splash of broth to keep moist.
Freeze: Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Paula Deen Pork Tenderloin Nutrition Facts
Serving: 1 portion (1/8th of recipe)
- Calories: ~208 kcal
- Carbohydrates: ~1g
- Protein: ~30g
- Fat: ~6g
- Saturated Fat: ~2g
- Sugar: ~0g
- Fiber: ~0g
Nutrition information is from the original recipe source and may vary based on ingredients and preparation methods used.
FAQs
Pork loin is thicker and requires longer cooking; adjust roasting time to reach 145°F (63°C) internally.
Chicken stock, as suggested, or apple juice for a non-alcoholic option works well for deglazing.
Yes, sear on a hot grill for 3–4 minutes per side, then cook over indirect heat until 145°F (63°C), about 10–15 minutes.
Try More Recipes:
- Paula Deen Pulled Pork Recipe
- Paula Deen Chicken Fried Pork Chops Recipe
- Paula Deen Fried Pork Chops Recipe
Paula Deen Pork Tenderloin Recipe
Description
Juicy oven-roasted pork tenderloins seasoned with herbes de Provence, seared, and finished with a white wine or chicken stock pan sauce, perfect for a flavorful dinner.
Ingredients
Instructions
- Preheat oven to 400°F (200°C/gas 6). Trim silver skin from tenderloins and season with salt, pepper, garlic, and herbes de Provence.
- Heat olive oil in an oven-proof skillet over medium-high. Sear tenderloins for 5 minutes, flip, and sear 3 minutes more.
- Add wine or stock, cook 1 minute, then transfer skillet to oven.
- Roast for 15–19 minutes until internal temperature reaches 145°F (63°C).
- Rest for 5–10 minutes, slice, and serve with pan juices.
Notes
- Trim silver skin for tenderness.
- Refrigerate for 3 days or freeze for 3 months.
- Use an instant-read thermometer for perfect doneness.
- Substitute wine with stock or apple juice.
- Serve with mashed potatoes or a salad for a complete meal.
