Lemon Capered Pork Tenderloin
Elevate your dinner menu with this irresistible Lemon Capered Pork Tenderloin—a perfect balance of bright, zesty, and savory flavors. This dish features tender, juicy pork seasoned to perfection and seared for a golden crust before being roasted to succulent excellence. The star of the recipe is the vibrant lemon-caper sauce, made with fresh lemon juice, zest, and briny capers, all brought together with garlic, butter, and chicken broth for a silky, flavorful finish. Topped with a sprinkle of fresh parsley, this dish is as beautiful as it is delicious. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or special occasions. Pair it with roasted vegetables or buttery mashed potatoes for a complete meal that will have your guests raving. Perfect keywords: pork tenderloin recipe, lemon caper sauce, easy pork dinner, savory weeknight meal.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 0.75 cups chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the pork tenderloin on all sides with salt and black pepper.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 12-15 minutes, or until it reaches an internal temperature of 145°F (63°C). Remove the pork from the skillet and let it rest on a cutting board, loosely covered with aluminum foil.
Return the skillet to medium heat and add the butter, allowing it to melt.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and dissolve any browned bits.
Stir in the lemon juice, lemon zest, and capers, and let the sauce simmer for 4-5 minutes until slightly reduced.
Slice the rested pork tenderloin into medallions and return them to the skillet, spooning the sauce over the top.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4780 mg | 208% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2418 mg | 51% | |
*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.
