Herb Seared Pork Tenderloin
Elevate your dinner table with this Herb Seared Pork Tenderloin, a show-stopping dish that is both elegant and incredibly easy to prepare. Juicy, tender pork is coated in a fragrant blend of fresh rosemary, thyme, and garlic before being seared to golden perfection in olive oil and finished with a rich buttery baste. A quick roast in the oven locks in the flavors, while a simple pan sauce made from chicken stock adds a savory, restaurant-quality touch. With just 15 minutes of prep time and minimal ingredients, this recipe delivers maximum flavor with minimal effort, making it perfect for both weeknight meals and special occasions. Serve these succulent medallions with the savory pan sauce for a dish that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 0.5 cup chicken stock or broth
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat and silver skin from the pork tenderloin, then pat it dry with paper towels.
In a small bowl, mix the chopped rosemary, thyme, minced garlic, salt, and pepper.
Rub the herb mixture evenly over the surface of the pork tenderloin.
Heat the olive oil in a large, oven-proof skillet over medium-high heat.
Once the oil is hot, sear the pork tenderloin for 2-3 minutes on each side, until browned all around.
Add the butter to the skillet and baste the tenderloin with the melted butter using a spoon.
Transfer the skillet to the preheated oven and roast the pork for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork tenderloin to a cutting board to rest for 5-7 minutes.
Place the skillet back on the stovetop over medium heat and pour in the chicken stock, scraping the bottom of the pan to deglaze.
Simmer the sauce for 2-3 minutes, allowing it to reduce slightly.
Slice the pork tenderloin into 1-inch thick medallions and serve with the pan sauce drizzled on top.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 57 mg | 4% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2163 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
