When you need a dish that’s both elegant and easy, Pork Tenderloin is a perfect choice. I remember making it for a weeknight dinner that turned into something special—the tender, juicy meat paired with a flavorful crust was unforgettable. Pork tenderloin cooks quickly, looks impressive on the table, and pairs beautifully with a variety of sides. It’s the kind of recipe that works equally well for family dinners or festive gatherings.
Ingredients
2 pork tenderloins (about 1 lb each)
2 tbsp olive oil
4 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 cup chicken broth
2 tbsp butter
Instructions
Preheat oven to 400°F (200°C). Pat tenderloins dry and rub with olive oil, garlic, Dijon mustard, rosemary, thyme, paprika, salt, and pepper. Heat a skillet over medium-high heat and sear tenderloins on all sides until golden brown, about 2–3 minutes per side. Transfer skillet to oven and roast for 18–22 minutes, or until internal temperature reaches 145°F. Remove from oven, cover loosely with foil, and rest for 5–10 minutes. For pan sauce, add chicken broth and butter to skillet drippings, simmering until slightly thickened. Slice tenderloin and serve with sauce.
Substitutions
Swap Dijon mustard with honey mustard for a sweeter glaze. Use dried herbs instead of fresh (reduce quantity by half). Replace chicken broth with white wine for a more robust sauce. Add cayenne pepper for a little heat.
Equipment
Oven-safe skillet
Meat thermometer
Sharp carving knife
Mixing bowl
Tongs
Storage
Refrigerator: Store slices in airtight containers for up to 3 days.
Freezer: Freeze pork slices (without sauce) for up to 2 months.
Reheating: Warm gently in oven with sauce or broth to keep moist.
Top Tips
Always sear pork before roasting for a flavorful crust. Don’t overcook—145°F is the sweet spot for juicy meat. Rest tenderloin before slicing to keep juices inside. Make extra sauce for drizzling over sides like potatoes or rice.
FAQs
Is pork tenderloin the same as pork loin? No, tenderloin is smaller, leaner, and cooks faster.
Can I grill pork tenderloin instead? Absolutely, it tastes fantastic grilled over medium heat.
How do I keep it from drying out? Don’t overcook, and rest meat before slicing.
What sides pair best with pork tenderloin? Roasted vegetables, mashed potatoes, or a fresh salad are excellent choices.