Pork Tenderloin Recipe
Make Pork Tenderloin Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Searing & Roasting
Pan Sauce (optional)
Method
Pork & Marinade
- 1
Trim and prepare
Pat the pork tenderloin dry with paper towels. Trim any silver skin or large fat deposits so the surface is even for even cooking.
- 2
Make marinade
In a small bowl, whisk together 2 tbsp olive oil, soy sauce, Dijon mustard, honey, minced garlic, chopped rosemary, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until combined.
- 3
Marinate
Place the tenderloin in a zip-top bag or shallow dish and pour the marinade over it, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow it to sit at room temperature for 15–20 minutes before cooking.
Searing & Roasting
- 4
Preheat oven and prepare pan
Preheat the oven to 400°F (204°C). Remove the pork from the refrigerator 15–20 minutes before cooking to come closer to room temperature. Set a large ovenproof skillet (cast iron preferred) on the stovetop over medium-high heat and add 1 tbsp olive oil.
- 5
Sear the tenderloin
When the oil is shimmering and just beginning to smoke, add the pork tenderloin. Sear without moving for 2–3 minutes until a deep golden-brown crust forms. Rotate and sear the remaining sides, about 1–2 minutes per side, using tongs to hold the ends if needed.
- 6
Add butter and finish in oven
Add 1 tbsp unsalted butter to the pan and spoon a little over the pork. Transfer the skillet to the preheated oven and roast until the internal temperature registers 140–145°F (60–63°C) for medium (about 10–15 minutes depending on thickness). For well done, cook to 150°F (66°C). Use an instant-read thermometer in the thickest part to check doneness.
- 7
Rest the meat
Remove the skillet from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 8–10 minutes (carryover will raise the temperature a few degrees). Resting lets juices redistribute and ensures juicy slices.
Pan Sauce (optional)
- 8
Deglaze the pan
While the pork rests, place the same skillet back on medium heat. Carefully pour in 1/4 cup white wine (or additional stock) and scrape up browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce for 1–2 minutes.
- 9
Build the sauce
Add 1 cup chicken or vegetable stock, 1 tsp Dijon mustard, and 1 tsp honey or brown sugar. Bring to a gentle simmer and reduce for 3–4 minutes until slightly reduced.
- 10
Thicken and finish
Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering sauce a little at a time until the sauce thickens to your liking (about 30–60 seconds). Taste and season with salt and pepper to taste. Stir in chopped parsley if using.
- 11
Serve
Slice the rested pork into 1/2-inch thick medallions. Spoon the pan sauce over the slices or serve on the side.