Roasted Pork Tenderloin
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Resting Time
10 mins
-
Total Time
50 mins
-
Servings
6 people
-
Calories
268 kcal
-
Course
Main Course
-
Cuisine
American
Roasted Pork Tenderloin
Description
Roasted Pork Tenderloin offers a savory main dish centered on a 2-pound pork tenderloin seasoned with a mix of dried rosemary, oregano, thyme, sage, paprika, salt, and pepper. The recipe starts by searing the pork in a hot skillet, preferably cast iron, to create a golden seared exterior that locks in juices. Next, the pork is roasted in a 400°F oven to cooked perfection, while a pan sauce is prepared in the same skillet using white wine, butter, beef broth, smashed garlic cloves, sliced yellow onion, and fresh thyme to capture and intensify the pork’s flavors.
The resulting tenderloin is juicy and aromatic, accented by the rich and lightly reduced pan sauce which adds depth and moisture. This dish pairs well with mashed potatoes and roasted vegetables for a complete meal. The instructions emphasize resting the pork for 10 minutes post-roast so the juices redistribute, ensuring every slice stays moist.
Additional guidance covers making a gravy from the pan sauce by thickening with butter and flour, storing leftovers refrigerated or frozen, and reheating with added moisture to keep the pork tender. Using dry white wines such as Pinot Grigio or Chardonnay complements the sauce, and the recipe notes suggest adjusting seasoning quantities by pork weight with consistent roasting times due to uniform thickness.
Ingredients
- 1-2 tablespoons olive oil
- 2 lbs. pork tenderloin see notes regarding weight
- ½ cup white wine see notes, dry
- 2 tablespoons butter
- 1 ½ cups beef broth
- 5 cloves garlic peeled and smashed
- 1 yellow onion thickly sliced
- 3 thyme optional, sprigs, fresh
Pork Seasoning
- 1 teaspoon salt rosemary, oregano, thyme dried
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/4 teaspoon sage ground sage
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
Instructions
- Note: Use a cast iron skillet to sear/roast the meat if possible. This provides a great sear and is also oven safe. If your skillet is not oven safe, be sure to transfer the pork/pan sauce to an oven safe baking dish before roasting.
- Preheat oven to 400° F.
- Combine the seasonings in a small bowl. Pat the pork completely dry and rub the seasoning over the surface.
- Heat olive oil in a large, wide skillet over medium-high heat. (Preferably cast iron.) Make sure it's sufficiently heated before adding the pork so that it sizzles right when the meat hits the skillet.
- Add the pork and sear on all sides until golden, 6 minutes total.
- Transfer to a plate and set aside. Turn heat off and let the skillet cool for a minute.
- Add the wine and set the heat to medium. Add the butter, beef broth, smashed garlic cloves, sliced onions, and fresh thyme. Use a silicone spatula to “clean” the skillet. Bring to a boil and boil/reduce for 5 minutes. Remove from heat and let it cool for 2 minutes.
- Add the pork to the skillet along with any juices from the plate. Roast uncovered for 15 minutes. (Thinner tenderloins will need 13 minutes, thicker will need 15.)
- Remove from the oven and spoon the pan sauce over the pork.
- Let it rest in the skillet for 10 full minutes, (set a timer). This is key to lock in the juices and to let the pork continue to rise up to temperature.
- After resting, ensure the internal temperature of the thickest part of the pork is 145° F. When sliced, the pork should be light pink and juicy. (If needed, return the pork to the (still hot) oven to rise a few more degrees in temp. I never find this necessary but it may be for thicker cuts.)
- Cut into ¾-inch slices and drizzle with pan sauce prior to serving. (See notes for instructions on how to make gravy with the pan sauce!)
- Serving suggestion: Mashed potatoes and brown gravy.
Notes
- Sear the pork well in a cast iron skillet for better crust and flavor before roasting.
- Rest the roasted pork tenderloin for 10 minutes to distribute juices and improve tenderness.
- Use dry white wine like Pinot Grigio or Chardonnay in the pan sauce for optimal flavor.
- Make gravy from the pan sauce by adding butter and flour, then simmering to thicken.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months.
- Reheat gently in a covered dish at 325°F with added water or broth to keep moist.
- Seasoning amounts should be adjusted if using less pork; cooking temperature and time remain the same due to consistent thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 722mg | 30% |
| Potassium | 682mg | 15% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
