INGREDIENTS

• 2 pork tenderloins, about 1-1.5 pounds each
• 3 tbsp olive oil
• 1-2 tsp kosher salt
• 1 tsp fresh ground black pepper
• ½ tsp smoked paprika
• ¼ cup dry white wine
• ¼ cup beef stock or broth
• 1 tbsp white wine vinegar
• 1 shallot, finely chopped
• 15-20 garlic cloves, whole
• 1-2 sprigs of assorted fresh herbs, thyme & rosemary
• 1-2 tsp fresh chopped parsley

DIRECTIONS

1. Preheat oven to 400F.
2. Cover tenderloins with oil, salt, pepper and paprika. Mix until well coated and set aside.
3. In a small container, prepared deglazing liquid by mixing white wine, beef stock, and vinegar. Set aside.
4. Heat a pan and sear pork tenderloins in it. Sprinkle shallots and garlic around the tenderloins. Then pour in deglazing liquid and cover with fresh herbs. Allow to cook in oven for 20-25 min.
5. Remove from oven, uncover and remove fresh herbs stems. Let rest for 10 min before slicing. Return meat back into the pan and garnish with parsley.