Sunday Supper Pork Tenderloin
Transform your Sunday dinner into a feast for the senses with this delectable Sunday Supper Pork Tenderloin recipe. Featuring tender, juicy pork infused with a zesty marinade of garlic, fresh rosemary, and thyme, this dish is seared to golden perfection before finishing in the oven for a flawless roast every time. A rich and savory pan sauce crafted with whole grain mustard, chicken broth, butter, and a touch of honey elevates this meal to gourmet status, while the quick prep and cooking time make it weeknight-friendly. Ideal for serving to family or guests, this crowd-pleaser pairs beautifully with roasted vegetables or creamy mashed potatoes. Master this easy pork tenderloin recipe and bring restaurant-quality flavor to your table!
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Recipe Information
Ingredients
- 2 pieces (1 to 1.5 lbs each) Pork tenderloin
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves
- 1 tablespoon (chopped) Fresh rosemary
- 1 tablespoon (chopped) Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Whole grain mustard
- 1.25 cups Chicken broth
- 2 tablespoons Unsalted butter
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
Place the pork tenderloins on a clean surface and trim any silver skin if necessary.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a marinade.
Rub the marinade evenly across both tenderloins, cover, and refrigerate for at least 30 minutes or up to 8 hours for enhanced flavor.
Preheat your oven to 400°F (204°C).
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Sear the pork tenderloins on all sides (about 3 minutes per side) until golden brown. Do not cook all the way through.
Transfer the skillet with the seared tenderloins to the preheated oven and bake for 15–20 minutes, or until an internal temperature of 145°F (63°C) is reached.
Carefully remove the skillet from the oven and transfer the tenderloins to a cutting board. Let rest for 5–10 minutes.
While the pork rests, prepare the pan sauce by placing the skillet back on medium heat.
Stir in the whole grain mustard and chicken broth, scraping the bottom of the pan to deglaze and release flavorful bits.
Add the butter and honey to the sauce, whisking to combine and melt the butter.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk it into the sauce to thicken, cooking for 1–2 minutes.
Slice the rested pork tenderloin into medallions and serve drizzled with the pan sauce.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 4.4 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1414 mg | 30% | |
*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.
