How to Make the Perfect Pork Roast

Trim excess fat off the pork tenderloin.

Marinate the pork tenderloin in white wine, vinegar, and fresh herbs for 2 hours.

Remove the pork tenderloin from the marinade and dry it on a plate.

Heat a pan until hot and add enough oil to coat the bottom.

Brown the pork tenderloin in the hot pan until it has a nice caramelized color, listening for the sizzle.

Remove excess oil from the pan with a kitchen towel.

De-glaze the pan with chicken stock, bringing it halfway up the meat.

Add the marinated ingredients and fresh herbs (Rosemary and Thyme) to the pan.

Bring the mixture to a boil.

Transfer the pan to an oven preheated to 400°F and roast for 10 to 15 minutes, depending on the size of the pork tenderloin.

Check the internal temperature of the pork; it should reach 140°F.

Let the pork rest for 5 minutes before slicing to retain the juices.

Slice the pork tenderloin thinly and serve with pan sauces.

Equipment Needed

Spice Level:

Dietary