- 2 Pork Tenderloins, silver skin removed
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp freshly ground Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp dried Oregano, or 1 tsp fresh Oregano
- 1-2 Tbsp Grape Seed Oil, or vegetable oil
- ¼ cu White Wine, optional
- ½ cup Chicken Stock
- ½ cup Apple Cider or Juice
- 1 Tbsp Butter
- Salt and Pepper to taste
Preheat oven to 375 degrees
In a small bowl, combine salt, pepper, garlic powder, onion powder, and oregano. Using hands or a basting brush, lightly coat each tenderloin with olive oil. Sprinkle seasoning mixture on pork tenderloins covering but not smothering all sides.
Add grape seed oil to a large sauté pan and heat over medium high until just smoking. Using long tongs, carefully add tenderloins to the pan placing bottom end closest to you and laying in away from you. Sear meat on each side (not ends) until nicely browned. Remove first tenderloin and repeat this process with second tenderloin.
Place both tenderloins in pan then place pan into oven and bake until a meat thermometer placed into thickest part of meat registers 150 degrees. Remove from oven. Place meat on a plate or cutting board and tent with foil. Let rest while making pan sauce.
Heat same pan over medium high heat and wine to deglaze, scraping sides to get all brown bits to loosen from bottom and sides of pan. Add chicken stock and cider and whisk to combine. Bring to half stirring occasionally. Taste sauce and season as needed. Add butter and whisk until melted and combined. Strain through a mesh sieve to remove and large bits.
Cut pork into 1 ½ inch thick medallions. Place on plates or serving dish and drizzle with pan sauce.