The delightfully savory and tender Roasted Pork Tenderloin with Wine and Herb Pan Sauce Recipe is one of those dishes that turns any meal into a special occasion. Juicy pork tenderloin, expertly seasoned and seared to a perfect golden brown, pairs beautifully with a silky pan sauce made from fragrant herbs, garlic, and a splash of dry white wine. The result is a harmony of flavors that come together effortlessly, bringing comfort and elegance to your dinner table in just under an hour. This recipe is ideal for both weeknight dinners and entertaining guests, offering a gourmet touch with homemade charm.
Ingredients You’ll Need
Simple, wholesome, and packed with flavor, the ingredients for this dish are easy to find and each plays an essential role. From the robust herbs that infuse aromatic richness to the dry white wine that adds subtle acidity and depth, every component works harmoniously to create a memorable dining experience.
- 1-2 tablespoons olive oil: Perfect for a golden sear that locks in the pork’s juices.
- 2 lbs. pork tenderloin: The star of the dish, tender and lean, an ideal cut for quick roasting.
- ½ cup dry white wine: Adds acidity and brightness to brighten the pan sauce’s flavors.
- 2 tablespoons butter: Enriches the pan sauce with creamy smoothness and a touch of indulgence.
- 1 ½ cups beef broth: Provides depth and body to the sauce, enhancing the savory notes.
- 5 cloves garlic (peeled and smashed): Infuses a bold, aromatic punch throughout the sauce.
- 1 yellow onion (thickly sliced): Adds sweetness and texture that balances the acidity.
- 3 sprigs fresh thyme (optional): Offers fresh herbaceous notes that lift every bite.
- 1 teaspoon EACH salt, dried rosemary, oregano, thyme: A perfectly balanced seasoning blend for rich flavor.
- ¼ teaspoon EACH ground sage, paprika, pepper: Adds warmth, earthiness, and a gentle smoky hint.
How to Make Roasted Pork Tenderloin with Wine and Herb Pan Sauce Recipe
Step 1: Prepare Your Skillet and Oven
First things first, if you have a cast iron skillet, this is your best friend for searing and roasting. It retains heat beautifully and can go straight from stovetop to oven, delivering that coveted golden brown crust on your pork tenderloin. Set your oven to preheat at 400° F to ensure it’s ready for the roasting step.
Step 2: Season the Pork Tenderloin
Pat the pork dry to ensure a crisp sear, then lovingly massage the seasoning blend all over its surface. This mix of salt, dried herbs, and spices creates a flavorful crust that makes every bite unforgettable. Don’t skimp on this step — it’s where important flavor layers begin.
Step 3: Sear the Pork
Heat the olive oil in your skillet until it’s shimmering hot, then add the tenderloin. Sear each side until golden brown, about 6 minutes total. This quick sear keeps the juices locked inside and develops that rich, caramelized flavor critical to the Roasted Pork Tenderloin with Wine and Herb Pan Sauce Recipe.
Step 4: Make the Pan Sauce Base
After removing the pork, let the skillet cool for a moment, then deglaze with the dry white wine, scraping up those flavorful brown bits from searing. Add butter, beef broth, smashed garlic, sliced onions, and fresh thyme. Bring to a boil, letting it reduce for about 5 minutes. This concentrated sauce will coat your pork with layers of deliciousness.
Step 5: Roast the Pork
Return the pork along with any resting juices to the skillet and roast uncovered for 13 to 15 minutes, depending on thickness. This step gently finishes cooking the pork so it’s juicy and tender, complementing that luscious pan sauce perfectly.
Step 6: Rest and Serve
Resting your pork for 10 minutes after roasting is the secret to tender, juicy slices—it allows the juices to redistribute and the temperature to gently rise to a safe but perfectly pink 145° F internally. Slice the pork into generous ¾-inch pieces and drizzle with the pan sauce. It’s time to enjoy your masterpiece!
How to Serve Roasted Pork Tenderloin with Wine and Herb Pan Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds a pop of fresh green color that delights the eye and brightens the herbs in your sauce. A few roasted garlic cloves from the pan can also be spread over the slices for an extra burst of mellow sweetness.
Side Dishes
This roasted pork tenderloin pairs wonderfully with creamy garlic butter pasta or velvety mashed potatoes, which soak up the pan sauce like a dream. Roasted seasonal vegetables or a crisp green salad with lemon vinaigrette provide perfect contrasts in texture and flavor balance.
Creative Ways to Present
For a stunning presentation, arrange the pork slices fanned out atop a bed of buttery mashed potatoes or ribboned pasta. Drizzle the pan sauce generously over the top and add those vibrant herb garnishes. Impress your guests by plating with colorful vegetable medleys alongside!
Make Ahead and Storage
Storing Leftovers
Leftover slices of Roasted Pork Tenderloin with Wine and Herb Pan Sauce Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. Make sure to pour some of the pan sauce over the pork before sealing to keep it moist and flavorful.
Freezing
You can freeze the cooked pork tenderloin in a sealed container or heavy-duty freezer bag for up to 2 months. Freeze the sauce separately in a small container or freezer bag to maintain the best texture and flavor upon reheating.
Reheating
To reheat, gently warm the pork in a skillet over medium-low heat or in the oven at 325° F until heated through. Warm the pan sauce separately and pour over the pork just before serving to keep everything luscious and fresh.
FAQs
Can I use red wine instead of white wine in this recipe?
Absolutely! Red wine will impart a deeper, bolder flavor to the pan sauce, giving the dish a heartier profile. Just choose a dry red wine such as Cabernet Sauvignon or Merlot for best results.
How do I know when the pork tenderloin is cooked perfectly?
The key is to check that the internal temperature reaches 145° F with a meat thermometer. The pork should have a slight pink center and be very juicy. If it’s under 145° F after resting, pop it back in for a few minutes.
Can I skip the pan sauce and just roast the pork?
While you can roast the pork alone, the wine and herb pan sauce is what elevates this dish from good to unforgettable by adding moisture, flavor, and richness. It’s definitely worth the extra step!
Is pork tenderloin healthy?
Yes, pork tenderloin is a lean cut of meat low in fat but high in protein and nutrients, making it a healthy choice when prepared with wholesome ingredients like in this recipe.
What should I serve with this dish for a light meal?
A crisp green salad with vinaigrette or steamed vegetables would keep things light and fresh, balancing the richness of the pork and pan sauce nicely.
Final Thoughts
If you want a dish that feels both comforting and impressive, the Roasted Pork Tenderloin with Wine and Herb Pan Sauce Recipe is your new go-to. Its perfect balance of herbs, wine, and savory goodness creates memorable meals that your family and friends will rave about. Give it a try, and you’ll find yourself turning this simple yet elegant recipe into a treasured favorite.
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Roasted Pork Tenderloin with Wine and Herb Pan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A flavorful and juicy roasted pork tenderloin recipe, perfectly seasoned and seared in a cast iron skillet before roasting. The tenderloin is cooked with a savory pan sauce made from white wine, garlic, onions, butter, and beef broth, resulting in a deliciously tender and aromatic main dish perfect for dinner.
Ingredients
Meat and Seasonings
- 2 lbs. pork tenderloin
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
For Searing and Roasting
- 1–2 tablespoons olive oil
Pan Sauce Ingredients
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1 1/2 cups beef broth
- 5 cloves garlic, peeled and smashed
- 1 yellow onion, thickly sliced
- 3 sprigs fresh thyme (optional)
Instructions
- Prepare the Oven and Skillet: Preheat your oven to 400°F (204°C). Use a cast iron skillet if possible for searing and roasting, as it provides a great sear and is oven safe. If your skillet is not oven-safe, plan to transfer the meat and sauce to an oven-safe dish before roasting.
- Season the Pork: In a small bowl, combine all the dried seasonings: salt, rosemary, oregano, thyme, ground sage, paprika, and pepper. Pat the pork tenderloin completely dry with paper towels and rub the seasoning mixture evenly all over the surface of the meat.
- Sear the Pork: Heat the olive oil in the skillet over medium-high heat until hot enough to sizzle immediately when adding pork. Place the pork in the skillet and sear on all sides until golden brown, about 6 minutes total.
- Set Pork Aside: Transfer the seared pork tenderloin to a plate and set aside. Turn off the skillet heat and allow it to cool slightly for about one minute.
- Prepare Pan Sauce: Return the skillet to medium heat and pour in the white wine. Add the butter, beef broth, smashed garlic cloves, sliced onions, and fresh thyme sprigs. Use a silicone spatula to scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil and reduce it by boiling for about 5 minutes, then remove from heat and let it cool for 2 minutes.
- Roast the Pork: Return the pork along with any accumulated juices on the plate into the skillet with the sauce. Place the skillet uncovered in the preheated oven and roast the pork for 15 minutes. If your tenderloin is thinner, aim for 13 minutes; thicker cuts may need the full 15 minutes.
- Spoon Sauce Over Pork: Remove the skillet from the oven and spoon the pan sauce over the pork tenderloin to infuse more flavor.
- Rest the Meat: Let the pork rest in the skillet for 10 full minutes to lock in juices and allow the internal temperature to continue rising. Set a timer to ensure proper resting time.
- Check Temperature and Slice: Make sure the internal temperature at the thickest part of the meat reaches 145°F. When sliced, the pork should be light pink and juicy. If needed, return to the hot oven briefly to increase temperature slightly.
- Serve: Cut the pork into ¾-inch slices and drizzle with the pan sauce before serving. Garlic butter pasta or mashed potatoes pair excellently with this dish.
Notes
- Use a cast iron skillet for best searing and to allow roasting directly in the same pan.
- If your skillet isn’t oven-safe, transfer pork and pan sauce to an oven-safe baking dish before roasting.
- Thinner pork tenderloins require less roasting time (about 13 minutes), while thicker ones need the full 15 minutes.
- Resting the meat for 10 minutes is crucial to maintain juiciness and finalize internal cooking.
- Pan sauce can be thickened with a cornstarch slurry if a gravy consistency is desired: remove pork after roasting, simmer sauce until reduced, whisk in cornstarch mixed with cold water and cook until thickened.
- Serving suggestion: pair with garlic butter pasta or creamy mashed potatoes for a complete meal.
