How to Cook Pork Tenderloin
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
286 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
How to Cook Pork Tenderloin
Description
This recipe guides the preparation of a one-pound pork tenderloin seasoned simply with salt and pepper. The meat is browned in a skillet over medium-high heat to develop a golden crust on all sides, then transferred to the oven to roast at 400°F for 18 to 20 minutes. A thermometer inserted into the thickest part of the tenderloin should read 145°F to indicate doneness. Resting the meat for at least five minutes ensures juices are redistributed before slicing.
The included optional mushroom sauce starts by sautéing sliced mushrooms and diced onion with dried thyme until softened and browned. White wine or chicken broth is added and simmered to reduce, then butter and flour are incorporated to form a roux. Additional broth is whisked in and the sauce thickens as it simmers. Seasoning is adjusted with salt and pepper, and fresh parsley is stirred in at the end.
The tender pork slices pair well with this savory sauce, elevating the dish with earthy, umami flavors. This preparation is suitable for a main course served alongside vegetables or starches. Proper temperature monitoring and resting are important to keep the pork moist and tender. Leftovers can be stored sealed in the refrigerator for three to four days.
Ingredients
Roasted Pork Tenderloin
- 1 pound pork tenderloin * 1 tenderloin
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Mushroom Sauce (Optional)
- 1 tablespoon olive oil
- 12 ounces mushroom cremini or white, sliced
- ½ medium yellow onion diced
- ¼ teaspoon thyme dried leaves
- ½ cup white wine or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter softened
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
Pork Tenderloin
- Preheat oven to 400° F. Line a baking sheet with foil.
- Season the pork with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown the tenderloin in the pan, rotating until all sides are golden. Place on prepared baking sheet.
- Cook for 18 to 20 minutes or until a thermometer reads an internal temperature of 145℉.
- Allow to rest for at least 5 minutes before slicing.
Optional Mushroom Sauce
- Heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until browned and starting to soften.
- Add onion and thyme. Reduce heat to medium and cook for 5 minutes more.
- Add the wine and Worcestershire to the pan. Simmer for 2-3 minutes, stirring to loosen any bits off pan, until the liquid has nearly evaporated from the pan.
- Add the butter to the pan, stirring to melt. Sprinkle in the flour and stir to coat the mushrooms. Cook for 1-2 minutes more.
- Gradually whisk in broth and bring to a boil.
- Simmer until thickened, about 4-5 minutes. Taste and season with salt and pepper as desired. Serve with sliced tenderloin.
Notes
- Distinguish pork tenderloin from pork loin; tenderloin is a small, thin cut about 7-8 inches long and 2 inches in diameter.
- Remove pork from oven when internal temperature reaches 145°F for safe, juicy doneness.
- Allow meat to rest at least 5 minutes before slicing to retain juices.
- Avoid overcooking to prevent dryness and loss of tenderness.
- Use pan juices or mushroom sauce to enhance served pork flavor.
- Store leftover pork tenderloin in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286 | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 494mg | 21% |
| Potassium | 855mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 27mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
