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Roasted Pork Tenderloin

Roasted Pork Tenderloin

This Roasted Pork Tenderloin delivers restaurant-quality results with minimal effort. A flavorful herb and garlic rub creates a caramelized exterior while maintaining an incredibly juicy, tender interior. Ready in just 30 minutes, it's an impressive yet simple dinner that's perfect for both weeknights and special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Main Course
Cuisine American, European-inspired
Servings 4

Equipment

  • Oven-safe skillet (cast iron works beautifully)
  • Tongs
  • Kitchen twine (optional)
  • Meat thermometer (highly recommended)
  • Sharp knife
  • Cutting board
  • Aluminum foil

Ingredients
  

  • 1 pork tenderloin approximately 1 to 1.5 pounds
  • 2 tablespoons olive oil divided
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika smoked paprika adds amazing flavor!
  • 1/4 teaspoon dried oregano
  • 2 tablespoons butter
  • 2 cloves garlic whole but peeled
  • 2 sprigs fresh herbs rosemary, thyme, or sage
  • Optional: 1 tablespoon maple syrup or honey for a touch of sweetness

Instructions
 

  • Prep your workspace. Preheat your oven to 400°F (200°C). Remove the pork tenderloin from the refrigerator 20-30 minutes before cooking to take the chill off. This helps it cook more evenly.
  • Trim and prep the pork. Using a sharp knife, remove any silver skin (the shiny, tough connective tissue) from the surface of the tenderloin. Just slide your knife under it and cut it away – don't skip this step or you'll end up with chewy bits! If your tenderloin has a thinner end, tuck it under and secure with kitchen twine to create an even thickness throughout.
  • Create the flavor base. In a small bowl, mix together 1 tablespoon olive oil, minced garlic, chopped rosemary, thyme leaves, dijon mustard, salt, pepper, paprika, and dried oregano to form a paste. If using maple syrup or honey, add it now.
  • Season generously. Pat the tenderloin dry with paper towels (super important for a good sear!), then rub the herb mixture all over the meat, covering all sides. Don't be shy – really massage it in there!
  • Get searing. Heat the remaining tablespoon of olive oil in your oven-safe skillet over medium-high heat until it's almost smoking. Using tongs, carefully place the tenderloin in the hot skillet and sear for 2-3 minutes on each side until beautifully browned all over. This step is crucial for flavor development!
  • Add the finishing touches. Just before transferring to the oven, add butter, whole garlic cloves, and fresh herb sprigs to the pan. As the butter melts, quickly spoon it over the pork along with the pan juices.
  • Roast to perfection. Transfer the skillet to the preheated oven and roast for 12-15 minutes, depending on the size of your tenderloin. THE MOST IMPORTANT STEP: Use a meat thermometer inserted into the thickest part to check for doneness. You're aiming for 145°F (63°C) for a perfectly juicy, slightly pink center.
  • Rest – seriously, don't skip this! Remove from oven and transfer the tenderloin to a cutting board. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute throughout the meat instead of running all over your cutting board when you slice it.
  • Slice and serve. Cut the tenderloin into medallions about 1/2-inch thick. Spoon any remaining pan juices over the sliced meat for an extra flavor boost. Stand back and accept the compliments!

Notes

  • Temperature is key! 145°F (63°C) is the USDA-recommended safe internal temperature for pork, and yes, it will be slightly pink in the center. This is perfectly safe and results in much juicier meat.
  • For extra flavor: Marinate the tenderloin for 4-24 hours before cooking. A simple zip-top bag with olive oil, garlic, herbs, and a splash of balsamic vinegar works wonders.
  • Make ahead tip: Prepare the herb rub and trim the tenderloin up to 24 hours in advance. Store separately in the refrigerator until ready to cook.
  • Pan sauce bonus: After removing the cooked pork, place the skillet back on the stovetop over medium heat. Add 1/4 cup white wine or chicken broth and scrape up all the flavorful bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced, then swirl in 1 tablespoon of cold butter for a quick, luxurious sauce.