Juicy Pork Tenderloin
Elevate your dinner table with this flavorful and *Juicy Pork Tenderloin* recipe, featuring a perfect blend of fresh herbs and spices that will tantalize your taste buds. This quick and easy dish highlights a succulent pork tenderloin, rubbed with a fragrant mixture of garlic, rosemary, thyme, and paprika, then seared to golden perfection before being roasted in the oven. What sets this recipe apart is the rich, buttery pan sauce made with chicken broth and a splash of lemon juice, adding a zesty touch to every bite. Ready in just 35 minutes, this versatile recipe is ideal for weeknight dinners or special occasions. Serve it with your favorite sides to create a truly unforgettable meal!
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 pounds) pork tenderloin
- 2 tablespoons olive oil
- 3 cloves (minced) garlic cloves
- 1 teaspoon (finely chopped) fresh rosemary
- 1 teaspoon (finely chopped) fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons unsalted butter
- 0.25 cup low-sodium chicken broth
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and trim any excess silver skin or fat.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, black pepper, and paprika to form a paste.
Rub the herb mixture evenly over the entire surface of the pork tenderloin.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
Sear the pork tenderloin on all sides (about 2-3 minutes per side) until it is golden brown.
Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) using a meat thermometer.
Remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Cover loosely with aluminum foil and let it rest for 5-10 minutes.
While the tenderloin rests, prepare the pan sauce. Place the skillet back over medium heat and add the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the remaining 1 tablespoon of butter and the fresh lemon juice. Simmer for 2-3 minutes until slightly reduced.
Slice the pork tenderloin into medallions and drizzle the pan sauce over the top. Serve immediately with your favorite sides.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 73 mg | 6% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3245 mg | 69% | |
*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.
