A flavorful and tender pork tenderloin recipe, enhanced with a savory herb crust and served with a rich gravy.
Combine the garlic, salt, black pepper, thyme, and paprika in a mixing bowl.
Crush the garlic finely to release its full flavor.
Rub the herb mixture evenly over the pork tenderloin and wrap it tightly in plastic wrap. Refrigerate for at least 4 hours or overnight.
Marinating overnight will enhance the flavor penetration.
Preheat the oven to 350°F (175°C). Heat olive oil in a frying pan over medium-high heat and sear the pork tenderloin on all sides until browned.
Searing locks in the juices and adds a rich flavor.
Transfer the seared pork to a baking dish. Add chicken broth and sliced onion to the dish. Cover with aluminum foil and bake for 45 minutes.
Adding broth keeps the pork moist during baking.
Remove the pork from the baking dish and let it rest. Strain the drippings into a saucepan, bring to a boil, and whisk in cornstarch mixed with water to thicken.
Whisk continuously to avoid lumps in the gravy.
Slice the pork tenderloin and serve with the prepared gravy. Enjoy your meal!
Garnish with fresh thyme for a touch of elegance.
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