Really the Best Pork Tenderloin
Juicy, flavorful, and irresistibly tender, "Really the Best Pork Tenderloin" lives up to its name with a mouthwatering combination of bold spices and a hint of sweetness. This recipe features perfectly seasoned, seared, and oven-roasted pork tenderloins coated in a savory rub made with garlic, smoked paprika, cumin, and fresh thyme. A quick glaze of balsamic vinegar and honey adds a caramelized finish, making every bite an explosion of flavor. With just 10 minutes of prep time and a simple stovetop-to-oven method, this dish achieves flawless results while staying weeknight-friendly. Ideal for family dinners or special occasions, serve this pork tenderloin sliced into tender medallions with the rich pan drippings spooned over for an unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces (1-1.25 lbs each) pork tenderloin
- 2 tablespoons olive oil
- 4 minced garlic cloves
- 2 teaspoons smoked paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon fresh thyme leaves
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Instructions
Preheat your oven to 400°F (200°C).
Clean the pork tenderloin by trimming off any excess silver skin and visible fat. Pat dry with paper towels.
In a small bowl, mix the olive oil, minced garlic, smoked paprika, ground cumin, thyme leaves, kosher salt, and black pepper until it forms a paste.
Rub the spice mixture evenly over the surface of each pork tenderloin, ensuring all sides are well-coated.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloins for about 2 minutes per side, or until golden brown.
In the same pan, mix the balsamic vinegar and honey, and gently pour it over the tenderloins to coat them.
Transfer the skillet to the preheated oven. Roast the pork tenderloins for approximately 20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and loosely tent the pork with foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork into medallions and serve with the pan drippings spooned over the top. Enjoy!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 20.2 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 144 mg | 11% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 5006 mg | 107% | |
*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.
