Roasted Pork Tenderloin

This oven Roasted Pork Tenderloin has a golden seasoned crust and super juicy meat! It's served with an amazing pan sauce and pairs perfectly with mashed potatoes!

Prep Time10

Cook Time30

Resting Time10

Total Time50

Course: Main Course

Cuisine: American

Servings: people

Calories: 268kcal

Author: Stephanie

Ingredients

1-2 tablespoons olive oil
2 lbs. pork tenderloin see notes regarding weight
½ cup dry white wine see notes
2 tablespoons butter
1 ½ cups beef broth
5 cloves garlic peeled and smashed
1 yellow onion thickly sliced
3 sprigs fresh thyme optional

Pork Seasoning

1 teaspoon EACH: salt, dried rosemary, oregano, thyme
1/4 teaspoon EACH: ground sage, paprika, pepper

US Customary - Metric

Instructions

Note: Use a cast iron skillet to sear/roast the meat if possible. This provides a great sear and is also oven safe. If your skillet is not oven safe, be sure to transfer the pork/pan sauce to an oven safe baking dish before roasting.
Preheat oven to 400° F.
Combine the seasonings in a small bowl. Pat the pork completely dry and rub the seasoning over the surface.
Heat olive oil in a large, wide skillet over medium-high heat. (Preferably cast iron.) Make sure it's sufficiently heated before adding the pork so that it sizzles right when the meat hits the skillet.
Add the pork and sear on all sides until golden, 6 minutes total.
Transfer to a plate and set aside. Turn heat off and let the skillet cool for a minute.
Add the wine and set the heat to medium. Add the butter, beef broth, smashed garlic cloves, and sliced onions to the skillet and set the heat to medium. Use a silicone spatula to “clean” the skillet. Bring to a boil and boil/reduce for 5 minutes. Remove from heat and let it cool for 2 minutes.
Add the pork to the skillet along with any juices from the plate. Roast uncovered for 15 minutes. (Thinner tenderloins will need 13 minutes, thicker will need 15.)
Remove from the oven and spoon the pan sauce over the pork.
Let it rest in the skillet for 10 full minutes, (set a timer). This is key to lock in the juices and to let the pork continue to rise up to temperature.
After resting, ensure the internal temperature of the thickest part of the pork is 145° F. When sliced, the pork should be light pink and juicy. (If needed, return the pork to the (still hot) oven to rise a few more degrees in temp. I never find this necessary but it may be for thicker cuts.)
Cut into ¾-inch slices and drizzle with pan sauce prior to serving. (See notes for instructions on how to make gravy with the pan sauce!)
Serving suggestion: Mashed potatoes and brown gravy.

Notes

Pro Tips:

Wine: Pinot Grigio, Chardonnay, and Cabernet Blanc are perfect wines in this recipe. Chicken or beef broth can be used if you don't cook with wine.
Amount of Pork: Whether you're roasting 1 lb. of tenderloin or more than 2 lbs., the roasting temp/time will be the same because the thickness of the meat is all relatively the same. (The seasoning will need to be halved if using 1 lb.)
Rest for a full 10 minutes at the end! The internal temp. increases considerably during this time, which ensures the middle is perfectly cooked. It also gives the meat time to absorb all of the juices so that they don't run out when sliced.
To sear or not to sear?- I am a big fan of searing! Check out the blog post to see why!
For Serving: Feel free to make my easy brown gravy recipe to serve over this pork, along with my incredible mashed potatoes and roasted vegetables of your choice!

To Make Gravy With the Pan Sauce: (After roasting is complete)

Pour the pan sauce into a large measuring cup and top it off with enough beef broth to make 2 cups. (Leave the onions/garlic in the skillet used to cook the pork.)
Melt 3 Tablespoons of butter in the skillet over medium heat.
Add 3 Tablespoons flour. Stir for 1 minute.
Slowly add the beef broth mixture, stirring continuously.
If preparing in a wide skillet, it should thicken quickly. To thicken more, bring to a gentle bubble and cook until desired consistency is obtained.
A few drops of gravy master can be added at the end for even more flavor and a darker color!

Storage:

Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork freezes and reheats well.
To reheat: Reheat in a small, covered casserole dish at 325° until just heated through, about 15 minutes. (Exact amount of time depends on size/thickness being reheated.) Pro Tip: Add a few tablespoons of water or broth to the dish to keep the pork moist.

Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition