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
Scale
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.
