🌟 Juicy and Tender Pork Tenderloin Roast
📝 Ingredients:
-
2 pork tenderloins (about 1 lb / 450g each)
-
3 tbsp olive oil (divided)
-
4 garlic cloves, minced
-
2 tbsp fresh rosemary (or 1 tsp dried)
-
1 tbsp fresh thyme (or ½ tsp dried)
-
1 tsp smoked paprika
-
1 tsp onion powder
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp crushed red pepper flakes (optional)
-
2 tbsp Dijon mustard
-
2 tbsp honey or maple syrup
-
1 cup chicken broth (or vegetable broth)
-
2 tbsp butter
🔥 Instructions:
1. Preheat Oven
Preheat your oven to 400°F (200°C).
2. Season the Pork
-
Pat pork tenderloins dry with paper towels.
-
In a small bowl, mix 2 tbsp olive oil, garlic, rosemary, thyme, paprika, onion powder, salt, black pepper, red pepper flakes, Dijon mustard, and honey.
-
Rub the mixture generously all over the pork.
3. Sear the Pork
-
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
-
Sear pork on all sides until golden brown (about 2–3 minutes per side).
4. Roast
-
Add chicken broth to the skillet.
-
Transfer the skillet to the preheated oven and roast for 18–22 minutes, or until the internal temperature reaches 145°F (63°C).
5. Rest the Meat
-
Remove pork from the oven and transfer to a cutting board.
-
Tent with foil and let it rest for 5–10 minutes to keep it juicy.
6. Make the Pan Sauce (Optional but Delicious)
-
Place the skillet back on the stove over medium heat.
-
Add 2 tbsp butter, whisking to combine with the drippings and broth.
-
Simmer for 2–3 minutes to slightly thicken.
7. Serve
-
Slice pork tenderloin into medallions.
-
Drizzle with the pan sauce and serve warm.
🍽️ Serving Suggestions:
-
Pair with mashed potatoes, roasted veggies, or a fresh green salad.
-
Garnish with fresh herbs like rosemary or parsley for a beautiful finish.
❓ Q&A Section
Q1: How do I keep pork tenderloin from drying out?
A: Avoid overcooking. Remove it from the oven when it hits 145°F (63°C) and let it rest for 5–10 minutes so the juices redistribute.
Q2: Can I marinate the pork in advance?
A: Yes! Marinate it for 2–12 hours in the fridge for deeper flavor. Remove from the fridge 30 minutes before cooking to let it come to room temperature.
Q3: Can I make this recipe without a skillet?
A: Absolutely. Sear the pork in any pan, then transfer it to a roasting dish before placing it in the oven.
Q4: What if I don’t have fresh herbs?
A: Use dried herbs but cut the amount in half. Dried herbs are more concentrated.
Q5: Can I make it sweeter or spicier?
A: Yes!
-
For a sweeter glaze: add 1 more tbsp honey or maple syrup.
-
For extra heat: add more crushed red pepper flakes or a dash of cayenne.
Q6: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to keep it moist.