Peppered Pork Tenderloin
Experience bold, savory flavors with this Peppered Pork Tenderloin, a standout dish perfect for weeknight dinners or special occasions. This recipe transforms a tender piece of pork into a masterpiece with a robust spice rub of coarse black pepper, garlic powder, and smoked paprika that delivers layers of flavor in every bite. After being seared to golden perfection and roasted to juicy tenderness, the pork is paired with a velvety pan sauce made from chicken broth and heavy cream, infused with the richness of butter and fresh thyme. Ready in just 35 minutes, this recipe balances elegance and ease, making it an ideal choice for impressing guests or treating your family to a restaurant-quality meal at home. Serve this pork tenderloin with a side of roasted vegetables or creamy mashed potatoes to complete the experience!
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Recipe Information
Ingredients
- 1 whole piece (approximately 1.5 lbs) pork tenderloin
- 2 tablespoons coarse black pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 sprigs fresh thyme
- 1 cup chicken broth
- 0.5 cup heavy cream
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Trim any excess silver skin if necessary.
In a small bowl, mix together the black pepper, kosher salt, garlic powder, onion powder, and paprika.
Rub the spice mixture evenly all over the pork tenderloin, ensuring it is well coated.
Heat the olive oil in a large, oven-safe skillet over medium-high heat.
Once the oil is shimmering, sear the pork tenderloin for 2-3 minutes on each side or until golden brown.
Add the unsalted butter and fresh thyme to the skillet. Spoon the melted butter over the pork to baste it briefly.
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) for medium doneness.
Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 5-10 minutes before slicing.
While the pork rests, place the skillet back on the stovetop over medium heat. Discard the thyme sprigs.
Deglaze the skillet by adding the chicken broth and scraping up any browned bits from the bottom of the pan.
Reduce the broth by half, then stir in the heavy cream. Simmer for 2-3 minutes or until the sauce thickens slightly.
Slice the pork tenderloin into medallions and drizzle with the creamy pan sauce before serving. Enjoy!
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 0.9 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3687 mg | 78% | |
*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.
