Entrée: United States – Pork Tenderloin

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

1 pork tenderloin (1 1 / 4 to 1 3 / 4 lb / 570 to 800 g)
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika (or sweet paprika)
1 tbsp Dijon mustard
1 tbsp light brown sugar (optional)
1 tbsp olive oil (or other high-heat oil)
1 tbsp unsalted butter
2 garlic cloves, smashed
1 sprig fresh rosemary (or 1 tsp dried)
1 sprig fresh thyme (or 1 tsp dried)
1 / 2 cup low-sodium chicken broth (120 ml)
1 tbsp apple cider vinegar (or lemon juice)

Instructions

Preheat the oven to 400°F (200°C) with a rack in the middle.
Trim the tenderloin: remove any silver skin and excess fat with a sharp knife.
Mix the spice rub: in a small bowl combine salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar if using.
Divide the Dijon mustard: reserve 1 teaspoon for the pan sauce and use the remaining 2 teaspoons to lightly coat the tenderloin.
Pat the pork dry, rub it with the Dijon, then sprinkle and press the spice rub all over to coat evenly.
Heat an oven-safe skillet over medium-high. Add olive oil and sear the pork on all sides until deeply browned, about 6 to 8 minutes total.
Add butter, smashed garlic, rosemary, and thyme to the skillet. Tilt the pan and baste the pork with the melted butter for 30 to 60 seconds.
Transfer the skillet to the oven and roast until the internal temperature reaches 140 to 145°F (60 to 63°C), about 10 to 15 minutes depending on thickness.
Move the pork to a cutting board, tent loosely with foil, and rest 5 to 10 minutes (it will rise to about 145°F/63°C).
Make the pan sauce: return the skillet to medium heat, discard herb stems, and pour in the chicken broth and vinegar. Scrape up browned bits and simmer until reduced by about half, 3 to 5 minutes.
Whisk in the reserved 1 teaspoon Dijon and any accumulated pork juices. Taste and adjust with a pinch of salt and pepper if needed.
Slice the tenderloin into 1/2-inch (1.25 cm) medallions and spoon the sauce over to serve.