1

Preheat the oven to 375℉. Place a large piece of aluminum foil on a baking sheet.

2

Pat the pork tenderloin dry with paper towels and season all over with salt and pepper.

3

Heat a large skillet over medium heat. Once hot, pour in the oil and add the pork. Sear the pork on all sides until browned, about five minutes total. Remove the pork from the heat and set aside.

4

On a large plate, combine the herbs de provence and Aleppo pepper.

5

Use tongs to transfer the pork to the plate with the herbs and roll it around so it’s covered. Transfer to the aluminum foil.

6

Add the garlic to the pork and then place the butter slices on top. Fold the aluminum foil around the pork, making sure it’s covered so that nothing leaks out.

7

Transfer the baking sheet to the oven and cook for 20 to 25 minutes, until the pork is cooked through and reaches an internal temperature of 140℉. It will continue to cook while it’s resting.

8

Remove the pork from the foil and transfer to a plate. Keep it tented loosely with another piece of foil for ten minutes.

9

Remove the butter sauce from the foil used to cook the pork and place in a small bowl for serving.

10

Slice the pork against the grain and serve with the butter sauce and parsley on top.