Be sure to try my Pork Stew and Sausage Tortellini Soup recipes next!
Roasted Pork Tenderloin
I am here to prove that Pork Tenderloin is the new steak! You’re about to transform an economical, lean cut of meat into a tender, juicy, flavorful indulgence. This pork has a perfectly seasoned golden crust on the outside and is so juicy and tender on the inside. It’s drizzled with a delicious pan sauce and pairs perfectly with smashed or mashed potatoes and a variety of roasted vegetables. Be sure to check out my PRO TIPS below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Pat the pork dry and rub generously with pork seasoning (salt, rosemary, oregano, thyme, sage, paprika, pepper.) Sear in olive oil on all sides until a golden crust develops, then set aside.
Deglaze the skillet with white wine. Add butter, onions, smashed garlic, thyme, and beef broth. Bring to aboil and reduce for 5-6 minutes. Remove from heat.
Add the seared pork and roast at 400° F for 15 minutes. Spoon with pan sauce and let rest for a full 10 minutes. Ensure the thickest part is 145°F. Slice and serve!
Pork Tenderloin vs. Pork Loin
Pork Tenderloin and Pork Loin are not the same thing and their cooking methods are not interchangeable.
Pork Tenderloin is narrow and thin with barely any fat on the outside. It’s typically cooked quickly at a high temperature. Pork Loin is wide and thick, with a notable fat cap. It’s also called a center loin roast or a pork center rib roast. It’s usually seared and then cooked low/slow. Busy Cooks provides a good visual of pork loin vs. tenderloin here.
To Sear or Not to Sear
I always sear Pork Tenderloin before roasting it. It creates an amazing golden crust around the outside of the pork that completely elevates the flavor and texture. It also binds that amazing rub to the meat and renders down any small layers of fat. Beyond adding flavor to the meat itself, searing also adds “fond” (brown remnants) to the skillet, which we then deglaze with wine and use to create a delicious pan sauce that we spoon over the pork after it’s done roasting. The flavor is ureal.
Storage
Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork freezes and reheats well. To reheat: Reheat in a small, covered casserole dish at 325° until just heated through, about 15 minutes. (Exact amount of time depends on size/thickness being reheated.) Pro Tip: Add a few tablespoons of water or broth to the dish to keep the pork moist.
Try These Next
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12-inch Enamel Cast Iron Skillet– The perfect size for this recipe and oven safe! Kitchen Tongs– For handling/rotating the meat as it sears. Digital Meat Thermometer– Ensure the thickest part of the pork is 145° prior to serving. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Spice Rack– I have this one in my cabinet and it takes no time to mix up seasoning combinations for recipes!
