Description
This Roasted Pork Tenderloin recipe delivers a perfectly seared and juicy pork tenderloin infused with aromatic herbs and a rich pan sauce made from white wine, garlic, onion, and beef broth. Using a cast iron skillet allows for a beautiful crust followed by roasting in the oven to ensure tender and flavorful results. The pork is rested to lock in juices, resulting in a succulent and elegant main dish perfect for any occasion.
Ingredients
Scale
Meat and Seasoning
- 2 lbs. pork tenderloin (trimmed)
- 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 black pepper
Cooking and Flavoring
- 1-2 tablespoons olive oil
- ½ cup dry white wine
- 2 tablespoons butter
- 1 ½ cups beef broth
- 5 cloves garlic, peeled and smashed
- 1 yellow onion, thickly sliced
- 3 sprigs fresh thyme (optional)
Instructions
- Prepare skillet and oven: Use a cast iron skillet if possible for optimal searing and oven safety. Preheat your oven to 400° F.
- Season the pork: Combine salt, dried rosemary, oregano, thyme, ground sage, paprika, and pepper in a small bowl. Pat the pork tenderloin dry and rub the seasoning mixture evenly over its entire surface.
- Heat oil and sear pork: Heat olive oil in the skillet over medium-high heat until very hot so the pork sizzles upon contact. Add the pork and sear on all sides until golden brown, about 6 minutes total.
- Set pork aside and prepare sauce base: Remove pork from skillet and set it on a plate. Turn off the heat briefly to let the skillet cool slightly for one minute.
- Deglaze and build pan sauce: Turn heat back on to medium and pour in white wine. Add butter, beef broth, smashed garlic cloves, sliced onions, and fresh thyme if using. Use a silicone spatula to scrape up browned bits from the skillet bottom. Bring to a boil and reduce the liquid for about 5 minutes. Remove from heat and let cool for 2 minutes.
- Roast the pork: Return the pork along with any juices from the plate to the skillet. Place skillet uncovered in the oven and roast for 13–15 minutes depending on tenderloin thickness (thinner cuts 13 minutes, thicker 15 minutes).
- Baste and rest: Remove skillet from oven and spoon some pan sauce over the pork. Let the pork rest uncovered in the skillet for 10 minutes to lock in juices and allow internal temperature to rise.
- Check doneness: Verify the thickest part of the pork reaches an internal temperature of 145° F with a meat thermometer. The pork should be light pink and juicy. If needed, return to oven briefly to finish cooking.
- Slice and serve: Cut the pork into ¾-inch slices. Drizzle with the pan sauce before serving.
- Serving suggestion: Serve alongside garlic butter pasta or creamy mashed potatoes for a complete meal.
Notes
- Use a cast iron skillet if possible as it provides great searing and is oven safe. If your skillet is not oven safe, transfer the pork and pan sauce to an oven safe dish before roasting.
- The weight of pork tenderloin should be around 2 pounds to serve approximately 6 people.
- Dry white wine helps deglaze the pan and adds flavor to the pan sauce. Good options include Sauvignon Blanc or Pinot Grigio.
- Resting the pork for 10 minutes after roasting is crucial to keep it juicy and allow proper temperature rise.
- For a thicker gravy, strain the pan sauce and simmer it down further or add a cornstarch slurry to thicken.
