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and salt in a bowl, which will be used to coat the pork tenderloin before it’s rolled in herbes de Provence and garlic powder. The French herb blend typically includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano and bay leaves. Using yogurt as a marinade is a trick that chefs swear by. It does double-duty by keeping the protein tender and moist while also adding a tangy flavor and creamy body to the sauce.
Once the pork is seasoned and fully marinated, it’s seared in an oven-safe pan on the stove until evenly browned. This helps build even more flavor in the meat and create a crispy, crunchy exterior. Once browned, the meat is moved to the oven to finish cooking for no more than 15 minutes.
New to cooking with pork tenderloin? Check out our tips for making a perfectly tender tenderloin every time to up your game even more.: The cook time for a pork tenderloin really depends on the thickness of the meat, which can vary quite a bit. Use a meat thermometer to determine its doneness and prevent overcooking — once a meat thermometer inserted into the thickest part of the pork reaches 140 F, pull it.In a large bowl, ombine the yogurt and salt.
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