Pork Tenderloin with Lemon Herb Pan Sauce
March 18, 2023This Pork Tenderloin with Lemon Herb Pan Sauce is so good, so good! It's perfectly seasoned and roasted to moist perfection.
Equipment
- 1 oven safe skillet 12 inch
Ingredients
- 1 tbsp olive oil
- 1 1/2 lb pork tenderloin
- 3 cloves garlic crushed
- 1 small lemon cut into quarters
- 3 sprigs rosemary fresh
- 6-8 sprigs thyme small
- 2 tbsp butter
- 1/2 cup chicken broth or vegetable broth, divided
- 1/3 cup white wine
- 1 tsp Dijon mustard
- 1 tsp Grainy mustard if you can't find use Dijon mustard
- salt kosher
- pepper ground
- 1/2 tsp cornstarch optional if needed to thicken sauce
- 2 tbsp water optional for cornstarch
Serving suggestions
- mashed potatoes
- cooked green beans
Instructions
- Preheat oven 400F
- Remove the tenderloin from its packaging and pat dry. Add a pinch of kosher salt to each side of the tenderloin.
- NOTE: Make sure not to over season, as the drippings will be used for the pan sauce. You can adjust salt while you are making the pan sauce.
- In a cast iron or oven safe skillet, add olive oil and heat until shimmering.
- Carefully add the tenderloin to the hot pan and sear each side for 1 1/2-2 minutes.
- Remove the pan from the heat on the stovetop.
- Add lemon wedges, garlic cloves herbs and 2 tbsp of chicken broth.
- Place the pork loin in the oven and roast for 25 minutes or until the internal temperature is 140F (the ideal internal temperature is 145F, but the tenderloin will continue to cook once removed from the oven and allowed to rest).
- Remove from oven and place on stovetop.
- Remove tenderloin and place on a plate. Place a piece of foil over the tenderloin loosely.
- Turn the burner on to medium-high heat, and deglaze the pan with about 1/3 cup of white wine. Scrape the pan and allow the sauce to reduce. Add the remaining chicken broth, butter, and mustard. Whisk until thoroughly combined, and allow it to reduce and thicken. About 2-3 minutes.
- If the sauce doesn't thicken, add a cornstarch mixture of 1/2 tsp of cornstarch mixed with 2 tbsp of water.
- Once thickened, taste for salt and add pepper and adjust as needed. Remove lemon, garlic, herb stems and discard. Turn burner off and it's ready to serve.
- Check tenderloin internal temp to ensure it's reached 145F. Slice against the grain of the meat.
- Serve with pan sauce on top with your favorite potato dish and veggies.
Notes
Nutrition
Serving: 6ozCalories: 340kcal
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Share the Love on PinterestFollow @claudiastable or pin for later !