Pan-Seared Pork Tenderloin with Garlic and Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin seared to golden perfection and finished with a rich garlic and red wine sauce. This spanish 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

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Instructions

  1. Step 1: Pat 1 lb pork tenderloin dry and season all over with 1 tsp salt and 1/2 tsp black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Pan-Seared Pork Tenderloin with Garlic and Red Wine Reduction take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Tenderloin with Garlic and Red Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Pan-Seared Pork Tenderloin with Garlic and Red Wine Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Tenderloin with Garlic and Red Wine Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Tenderloin with Garlic and Red Wine Reduction?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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