Pork Tenderloin Recipe

Trim and prepare

Trim any silver skin or excess fat from the pork tenderloin and pat it dry with paper towels. This helps the marinade penetrate and ensures a good sear.

Make the marinade

In a bowl, whisk together 2 tablespoons olive oil, soy sauce, Dijon mustard, 1 tablespoon honey, apple cider vinegar, minced garlic (3 cloves), chopped fresh rosemary (or dried), smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper until combined.

Place the pork in a zip-top bag or shallow dish and pour the marinade over it, massaging to coat. Refrigerate for at least 30 minutes and up to 4 hours. Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Preheat and sear

Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the marinated pork tenderloin on all sides (about 2 minutes per side) until golden brown. Add 1 tablespoon butter to the pan and spoon melted butter over the pork for 30 seconds.

Roast

Transfer the skillet to the preheated oven and roast until the internal temperature reaches 140–145°F (60–63°C) for medium — about 12–18 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part for accuracy.

Rest the meat

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes. During resting the temperature will rise a few degrees and juices will redistribute.

Make pan sauce/glaze

While the pork rests, place the skillet with pan drippings on the stovetop over medium heat (if your skillet is not stovetop-safe, pour drippings into a small saucepan). Add 1 cup chicken or vegetable stock, 1 teaspoon honey and 1 teaspoon Dijon mustard, scraping up brown bits with a wooden spoon. Bring to a simmer. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed.

Slice the rested pork into 1/2-inch thick medallions. Spoon the warm glaze over the slices and garnish with chopped fresh parsley and lemon wedges if using.