Pan-Seared Pork Tenderloin with Garlic and Red Wine Reduction

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin seared to golden perfection and finished with a rich garlic and red wine sauce. This Spanish recipe, ready in about 30 minutes, pairs pork tenderloin, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

1 lb pork tenderloin
2 tbsp olive oil
4 garlic cloves, minced
1 cup dry red wine
1/2 cup chicken broth
2 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
2 fresh thyme sprigs

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Instructions

Step 1: Pat 1 lb pork tenderloin dry and season all over with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork tenderloin and sear for 4 minutes on each side until golden brown.
Step 3: Reduce heat to medium, add 4 minced garlic cloves and 2 fresh thyme sprigs around the pork, sautéing the garlic until fragrant, about 1 minute.
Step 4: Pour in 1 cup dry red wine and 1/2 cup chicken broth, scraping up any browned bits from the pan. Simmer for 8-10 minutes until the sauce reduces by half and the pork reaches an internal temperature of 145°F.
Step 5: Remove the pork from the skillet and let rest for 5 minutes. Stir 2 tbsp unsalted butter into the sauce until melted and glossy, then slice the pork and spoon the sauce over before serving.