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pork tenderloin recipe Sliced pork tenderloin cooked until tender, served with mashed potatoes and a light pan sauce on a white plate.

Pork Tenderloin Recipe

5 from 1 vote
Golden-seared Pork Tenderloin Recipe roasted until tender and finished with a silky pan sauce for a deeply satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 40 minutes
Servings: 8
Course: dinner, Main Course
Cuisine: American, Comfort Food
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.6 lb pork tenderloins trimmed of silver skin and excess fat
  • 2 teaspoon kosher salt evenly seasoning the meat
  • 1 ¼ teaspoon freshly ground black pepper adds gentle heat
  • 2 ½ tablespoon neutral cooking oil for high-heat searing
  • 2 tablespoon seasoning blend or mixed herbs chosen to match your flavor preference
  • 1 cup white wine or broth for deglazing the pan
  • 1 ¼ tablespoon unsalted butter adds richness to the sauce

Equipment

  • 1 Oven Must reliably maintain a steady 425°F for even roasting
  • 1 Large cast-iron skillet or oven-safe pan Heavy construction allows for proper searing and oven transfer
  • 1 Small sharp knife Used to trim silverskin and tough membrane from the pork
  • 1 Paper towels Necessary for drying the meat thoroughly before searing
  • 1 Instant-read meat thermometer Ensures accurate doneness and prevents overcooking

Method
 

  1. Preheat the oven to 425°F so it is fully heated before the pork goes in.
  2. Carefully trim away any tough membrane from the tenderloins, then pat the meat dry and season generously with salt and pepper.
    Hands trimming raw pork tenderloin with a sharp knife on a cutting board, removing the silver skin during meat preparation.
  3. Heat the oil in a large oven-safe skillet over medium heat, then place the pork in the pan and sear, turning until browned on all sides.
  4. Sprinkle the seasoning blend or herbs over the pork, then transfer the skillet to the oven and roast until the internal temperature reaches 145–150°F.
    Two pork tenderloins searing in a cast iron skillet, golden brown crust with herbs and spices, viewed from above.
  5. Remove the pork from the skillet and let it rest on a cutting board for several minutes before slicing.
  6. Place the skillet back over medium heat, pour in the wine or broth, and simmer while scraping up the browned bits until reduced.
  7. Stir the butter into the sauce until melted and glossy, then spoon over the sliced pork before serving.
    “Juicy pork tenderloin slices plated over creamy mashed potatoes, garnished with fresh herbs and golden sauce.

Nutrition

Serving: 145gCalories: 275kcalCarbohydrates: 4gProtein: 36gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 420mgPotassium: 610mgSugar: 3gVitamin A: 2IUVitamin C: 1mgCalcium: 2mgIron: 6mg

Notes

Searing first builds flavor while roasting gently keeps the pork incredibly juicy. Letting the meat rest before slicing makes every bite feel warm, comforting, and carefully prepared.

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