Juicy and Tender Pork Tenderloin Recipe
This Juicy and Tender Pork Tenderloin Recipe delivers perfectly cooked, flavourful pork with a golden crust and moist interior. Easy to prepare, quick to cook, and ideal for weeknight dinners or special occasions.
Ingredients
- 1 –1¼ lb pork tenderloin silver skin removed
- 2 tbsp olive oil
- 1 tsp kosher salt or to taste
- ½ tsp freshly ground black pepper
- 2 cloves garlic minced
- 1 tsp fresh rosemary finely chopped (or ½ tsp dried)
- 1 tsp Dijon mustard
- Zest of ½ lemon
- Optional Pan Sauce:
- ½ cup chicken stock or white wine
- 1 small shallot finely chopped
- 1 tbsp butter
- 1 tsp Dijon mustard optional
Instructions
- Preheat oven to 400°F (205°C).
- Pat the pork tenderloin dry with paper towels.
- In a small bowl, mix olive oil, garlic, rosemary, Dijon mustard, and lemon zest. Rub evenly over the pork. Season with salt and black pepper.
- Heat a heavy skillet over medium-high heat. Add olive oil.
- Sear the pork tenderloin for 2–3 minutes per side, until nicely browned on all sides.
- Transfer the skillet to the oven and roast for 12–18 minutes, or until the internal temperature reaches 140–142°F (60–61°C).
- Remove from oven, tent loosely with foil, and rest for 5–10 minutes until the temperature rises to 145°F (63°C).
- (Optional Sauce) In the same skillet, saute shallot for 30–60 seconds. Deglaze with stock or wine, simmer until slightly reduced, whisk in butter and Dijon.
- Slice pork against the grain and serve with pan sauce if desired.
Notes
- Don’t overcook: Pork tenderloin is lean; use a thermometer for best results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently at low heat with a splash of broth to retain moisture.
- Variations: Add honey for sweetness, smoked paprika for depth, or swap rosemary for thyme.
- Make it extra juicy: A 30-minute saltwater brine can enhance tenderness.