Entrée: United States – Roasted Pork Tenderloin with Herb-Garlic Pan Sauce

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

1 pork tenderloin (1 1 / 4 to 1 3 / 4 lb / 565–795 g), trimmed of silver skin
1 1 / 2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 / 2 tsp onion powder
1 tbsp Dijon mustard
2 tbsp olive oil, divided
3 cloves garlic, minced
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
1 tsp finely chopped fresh rosemary (or 1 / 2 tsp dried)
1 / 2 cup (120 ml) low-sodium chicken broth
1 tbsp apple cider vinegar (or lemon juice)
1 tbsp honey (or maple syrup)
1 tbsp unsalted butter
Chopped fresh parsley, for garnish (optional)

Instructions

Preheat the oven to 400°F (205°C). Place a rack in the center position. Pat the pork tenderloin very dry with paper towels and trim any silver skin if present.
In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the pork with Dijon mustard, then sprinkle and press the spice mix all over. Let sit at room temperature for 10–15 minutes while the oven heats.
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the tenderloin on all sides until well browned, about 1–2 minutes per side (6–8 minutes total).
Transfer the skillet to the oven and roast 12–18 minutes, depending on thickness, until the internal temperature reads 140°F (60°C) at the thickest part for a final finish of 145°F (63°C) after resting. Begin checking at 12 minutes.
Move the pork to a cutting board, tent loosely with foil, and rest 5–10 minutes to allow juices to redistribute and carryover to 145°F (63°C).
Make the pan sauce: Return the skillet to medium heat on the stove. Add the remaining 1 tbsp olive oil and the minced garlic; cook, stirring, for 30 seconds until fragrant (do not brown). Add thyme and rosemary, then deglaze with the chicken broth and apple cider vinegar, scraping up browned bits. Simmer 2–3 minutes to reduce by about half.
Whisk in the honey and butter until glossy. Taste and adjust seasoning with salt and pepper as needed; if too sharp, add a splash more broth or a pinch more honey.
Slice the rested tenderloin into 1/2-inch (1.25 cm) medallions. Spoon the warm herb-garlic pan sauce over the pork and garnish with chopped parsley. Serve immediately.