Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). While it’s heating up, pat the pork tenderloins completely dry with a paper towel. This step is crucial for getting a good, crisp sear.

Make the Herb Rub: In a small bowl, mix together the minced garlic, chopped rosemary, thyme, coarse sea salt, and black pepper. Add one tablespoon of the olive oil and stir to form a thick, fragrant paste.

Coat the Pork: Rub the garlic and herb paste evenly all over the surface of both tenderloins. Don't be afraid to use your hands to really press it into the meat.

Sear for Colour and Flavour: Heat the remaining tablespoon of olive oil in a large, oven-safe frying pan over a medium-high heat. Once the oil is shimmering, carefully place the tenderloins in the pan. Sear for 2-3 minutes on each side, until a beautiful golden-brown crust has formed. What works best for me is to use tongs to turn the meat, ensuring every surface gets nicely caramelised.

Deglaze the Pan (Optional): If you’re using it, pour the white wine or chicken stock into the pan. Let it bubble for about 30 seconds, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds another layer of flavour to your final dish.

Roast in the Oven: Transfer the entire frying pan to the preheated oven. If your pan isn't oven-safe, quickly move the seared tenderloins to a small roasting tin. Roast for 15-20 minutes.

Check for Doneness: The safest way to ensure your pork is cooked perfectly is with a meat thermometer. According to the UK's Food Standards Agency, pork should be cooked until steaming hot with no pink meat. For a tender, juicy result, I aim for an internal temperature of 63°C (145°F) in the thickest part. The meat may still have a hint of pink, which is perfectly safe and delicious.

Rest the Meat: This is the most important step for a juicy pork roast! Transfer the cooked tenderloins to a cutting board and cover them loosely with foil. Let them rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.

Slice and Serve: After resting, slice the pork into 2-3cm thick medallions and serve immediately, drizzling any juices from the board or pan over the top. For a different main course idea for another night, check out my recipe for Creamy Chicken and Rice.