Pork Tenderloin
Elevate your dinner menu with this tender and flavorful Pork Tenderloin recipe, a perfect combination of simplicity and sophistication. This dish features a juicy pork tenderloin expertly seasoned with a robust blend of minced garlic, fresh rosemary, thyme, smoked paprika, and a touch of kosher salt and black pepper for depth. After a golden sear in olive oil and butter, the tenderloin is roasted to perfection, locking in its natural moisture and flavor. A quick optional pan sauce made from caramelized drippings and chicken or vegetable stock takes it to restaurant-worthy heights. Ready in just 40 minutes and ideal for serving four, this versatile dish pairs beautifully with roasted veggies, creamy mashed potatoes, or a crisp green salad for a meal that's as impressive as it is easy. Tag it for your next dinner party or weeknight feast! Keywords: pork tenderloin recipe, garlic herb pork, roasted pork tenderloin, easy dinner recipes, quick pan sauce.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1 tsp Smoked paprika
- 1.5 tsp Kosher salt
- 1 tsp Black pepper, freshly ground
- 1 tbsp Butter
- 0.5 cup Chicken or vegetable stock (optional for sauce)
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin from the pork tenderloin, then pat it dry with paper towels.
In a small bowl, combine the minced garlic, rosemary, thyme, smoked paprika, kosher salt, and black pepper.
Rub the pork tenderloin with 1 tablespoon of olive oil, then massage the garlic-herb mixture evenly over the surface of the meat.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Once the oil is shimmering, sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
Add the butter to the skillet and use a spoon to baste the pork with the melted butter for extra flavor.
Transfer the skillet to the preheated oven and roast the tenderloin for 14-18 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
Remove the pork from the oven, tent it loosely with aluminum foil, and let it rest for 5-10 minutes to retain its juices.
Optional: Add chicken or vegetable stock to the skillet and simmer for 2-3 minutes, scraping up any browned bits to create a quick pan sauce.
Slice the pork tenderloin into 1-inch-thick medallions, drizzle with the pan sauce if desired, and serve warm.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 583 mg | 12% | |
*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.
