Tenderloin Recipe

Trim and prepare

Trim silver skin and any excess fat from the pork tenderloin. Pat the tenderloin dry with paper towels and set on a cutting board.

Make the marinade

In a bowl, whisk together olive oil, soy sauce, Dijon mustard, honey, minced garlic, chopped rosemary, lemon juice, kosher salt, and black pepper until smooth.

Marinate

Place the tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, massaging to coat thoroughly. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 4 hours. Remove from refrigerator 20 minutes before cooking to take the chill off.

Preheat and sear

Preheat the oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add vegetable oil and heat until shimmering. Remove the tenderloin from the marinade (reserve marinade) and pat lightly dry. Sear the tenderloin on all sides until well browned, about 2 minutes per side, using tongs to roll it for even color.

Roast

After searing, add the tablespoon of butter to the pan and spoon a little melted butter over the meat. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 145°F (63°C) for medium-rare to medium, about 12–18 minutes depending on thickness. If you reserved marinade, do not pour it into the pan unless you boil it first for at least 2 minutes to kill bacteria.

Rest and slice

Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent loosely with foil and let rest for 8–10 minutes to allow juices to redistribute. Slice into 1/2-inch medallions and arrange on a serving platter. Spoon any pan juices over the slices.

Sprinkle chopped fresh parsley over the sliced tenderloin and serve with lemon wedges alongside. Adjust seasoning to taste and serve immediately.