Pork Tenderloin Recipe

Trim and prepare

Preheat the oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Trim any silver skin or excess fat with a sharp knife so the meat lies flat and will sear evenly.

Make marinade

In a small bowl whisk together 2 tbs olive oil, soy sauce, Dijon, honey, minced garlic, chopped rosemary, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Place the pork in a shallow dish or resealable plastic bag. Pour the marinade over the pork, turning to coat completely. Let marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, remove and sit at room temperature for 20–30 minutes before cooking.

Sear the pork

Heat 1 tbs olive oil and 1 tbs unsalted butter in a large ovenproof skillet (cast iron recommended) over medium-high heat until shimmering and butter is foaming. Remove the pork from the marinade (reserve marinade) and dry it again with paper towels. Sear the pork on all sides—about 2–3 minutes per side—until a deep golden-brown crust forms.

Roast until done

If using an ovenproof skillet, transfer the skillet directly to the preheated 400°F oven. If not, transfer the seared pork to a roasting pan. Roast until an instant-read thermometer inserted into the thickest part reads 140°F (about 12–18 minutes depending on size). Remove from oven and tent loosely with foil; let rest 8–10 minutes. Final internal temperature will rise to about 145°F, the safe recommended temperature for pork.

Optional pan sauce

While the pork rests, place the skillet used for searing over medium heat (if you transferred pork, return skillet to stove). Carefully pour out excess fat leaving about 1 tbs. Add the reserved marinade and 1 tbs sherry or white wine; simmer for 1–2 minutes to reduce and cook off alcohol. Add up to 1/2 cup stock if you want more sauce volume and reduce by half. Whisk in 2 tbs heavy cream and 1 tsp mustard; simmer until slightly thickened (about 1–2 minutes). Season to taste with 1/4 tsp salt and 1/4 tsp pepper. Strain if desired.

Slice the rested pork tenderloin into 1/2-inch medallions. Spoon the pan sauce over the slices or serve sauce on the side. Serve immediately with your choice of sides (roasted vegetables, mashed potatoes, or a salad).