Pan-Roasted Pork Tenderloin
I found this pork recipe in this month’s Cooking Light magazine. I loved that the recipe had only a handful of ingredients and was quick and easy to make. The pan-roasted pork tenderloin turned out moist, tender, and perfectly cooked. The sauce added a nice depth of flavor and tasted delicious. The pork paired nicely with Pan Roasted Bell Peppers with Garlic and Thyme and garlic rice.
Pan-Roasted Pork Tenderloin
- 1 tbsp olive oil
- 1 pork tenderloin, silver skin removed
- Garlic powder, to taste
- Sea salt and freshly cracked black pepper, to taste
- 1/2 cup chicken stock
- 1/2 tsp cornstarch
- 1/2 tsp cider vinegar
How to Make Pan-Roasted Pork Tenderloin
Preheat the oven to 425 degrees.
Heat the olive oil in an oven-proof skillet over medium-high heat. Season all sides of the pork with garlic powder, sea salt, and freshly cracked pepper, to taste. Place in the HOT skillet and cook for 2 minutes on all sides of the meat, about 8 minutes in total.
Place the oven-proof skillet, loosely covered in tin foil, into the oven for 5 minutes. Remove the tin foil and continue cooking for another 5-8 minutes or until the pork reaches an internal temperature of 150 degrees. Remove from the oven and place it on a cutting board to rest for 10 minutes. Slice.
While the meat is resting make the sauce. Place the same skillet on the stove over medium heat. Add the chicken broth mixed with the cornstarch and vinegar to the skillet, and cook making sure to scrape up the browned bits on the bottom of the pan. Cook, stirring constantly, for 2 minutes. Season with sea salt and freshly cracked pepper, to taste.
Pour through a fine sieve if desired. Serve over the sliced pork tenderloin. Enjoy.
Equipment
Ingredients
- 1 tbsp olive oil
- 1 pork tenderloin silver skin removed
- Garlic powder to taste
- Sea salt and freshly cracked black pepper to taste
- ½ cup chicken stock
- ½ tsp cornstarch
- ½ tsp cider vinegar
Instructions
- Preheat the oven to 425 degrees.
- Heat the olive oil in an oven-proof skillet over medium-high heat. Season all sides of the pork with garlic powder, sea salt, and freshly cracked pepper, to taste. Place in the HOT skillet and cook for 2 minutes on all sides of the meat, about 8 minutes in total.
- Place the oven-proof skillet, loosely covered in tin foil, into the oven for 5 minutes. Remove the tin foil and continue cooking for another 5-8 minutes or until the pork reaches an internal temperature of 150 degrees. Remove from the oven and place it on a cutting board to rest for 10 minutes. Slice.
- While the meat is resting make the sauce. Place the same skillet on the stove over medium heat. Add the chicken broth mixed with the cornstarch and vinegar to the skillet, and cook making sure to scrape up the browned bits on the bottom of the pan. Cook, stirring constantly, for 2 minutes. Season with sea salt and freshly cracked pepper, to taste.
- Pour through a fine sieve if desired. Serve over the sliced pork tenderloin. Enjoy.
I love recipes like this that are easy to make with great results 🙂
So succulent and tender! I love it!
How many pounds was the tenderloin?
Betty,
To be honest, I didn’t look. One average pork tenderloin feeds my family so I never bother to look at the weight. Sorry I am no help!
Pam
Love pork tenderloin! So much flavor, and pretty easy to cook. Plus it always looks so nice. Speaking of which, yours looks terrific! Thanks for this.
Looks easy and delicious Pam.
Pork tenderloin is such a great cut of pork. You can do so many things with it and it is so tender. Your recipe looks delicious.
I need more easy weeknight meals like this! Looks like a winner!
A pretty easy, and also a very delicious-sounding recipe! I’ll try to find a roast which will feed 6 people, since I plan to serve this at a small dinner party (for 6) in the very near future. I’ll add some dried parsley into the seasonings mixture, as I (personally) feel the recipe lacks that flavor. I plan to serve the Tenderloin with Lemon Rice, and also with Sautéed Garlic Asparagus (& a lemon wedge). I’m very sure that my guests will enjoy their dinner, as will my hubby & I.
this is how i almost always prepare my pork loins! looks delicious. 🙂
This looks great, especially how the glistening sauce just drapes across the pork like that. Great post, Pam!
Another quick and delicious recipe, Pam. Made this tonight to rave reviews. I doubled the broth, vinegar and corn starch. So good! Thanks.