Juicy, tender pork with a fragrant garlic-and-herb crust that roasts up golden in one pan. Pork tenderloin is the weeknight hero cut — lean, fast, and nearly impossible to mess up when you give it a good sear first.
Ingredients
- 2 pork tenderloins (about 1 lb each), silver skin removed
- 2 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth (for pan sauce, optional)
Instructions
- Season the pork: Pat the tenderloins dry. Rub all over with 1 tablespoon olive oil and the Dijon mustard. Mix the garlic, rosemary, thyme, salt, pepper, paprika, and onion powder, then press the mixture firmly onto the pork so the crust adheres.
- Sear: Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins 2-3 minutes per side until browned all over — this locks in the juices and builds flavor.
- Roast: Transfer the skillet to a 400°F (200°C) oven. Roast 15-18 minutes until the internal temperature reaches 145°F (63°C) at the thickest part. Add the butter to the pan in the last 2 minutes and baste.
- Rest and serve: Tent loosely with foil and rest 8-10 minutes. Slice into 1/2-inch medallions. For a quick pan sauce, deglaze the hot skillet with chicken broth, scraping up the browned bits, and drizzle over the slices.
Pro tip: Pork tenderloin goes from perfect to dry fast — pull it at 145°F and let carryover heat do the rest. The slight blush of pink in the center is exactly right and completely safe at that temperature.
Estimated nutrition per serving: 320 calories, 42g protein, 14g fat, 2g carbohydrates.
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