Pork Tenderloin Recipe
Juicy pork tenderloin with herbs and garlic, perfect for any occasion.
Picture this: a beautifully browned piece of pork tenderloin, its aroma filling the kitchen with the scent of garlic and herbs as it rests on the cutting board. The first slice reveals its tender, juicy interior, promising a delicious meal ahead. Pork tenderloin is a versatile cut, quick to cook yet elegant enough for a special dinner. Growing up, my mother would often prepare pork tenderloin for Sunday family lunches, and it was always my task to mash the garlic with the rosemary, creating a fragrant paste that defined the dish. This recipe honors those traditions but adds a little twist I've picked up along the way. The key to this recipe's success is searing the meat over high heat to lock in its juices and then roasting it with a hint of apple cider vinegar, which enhances its natural sweetness and ensures each slice is tender. Serve this delightful dish on a weeknight to break the routine, or save it for the weekend when you can really savor the process and the meal.
Step-by-Step
- 01Step 1 / 6
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels to ensure a good sear.
- 02Step 2 / 6
In a small bowl, combine minced garlic, rosemary, salt, and pepper.
Rub this mixture evenly over the pork tenderloin.
- 03Step 3 / 6
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork on all sides until golden brown, about 3-4 minutes per side.
- 04Step 4 / 6
Once seared, add apple cider vinegar to the skillet, allowing it to bubble up and deglaze the pan.
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- 05Step 5 / 6
Transfer the skillet to the preheated oven and roast the pork for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
- 06Step 6 / 6
Remove the pork from the oven and let it rest for 5 minutes before slicing.
This allows the juices to redistribute, ensuring a moist tenderloin.
Chef Tips
- •Use a meat thermometer to check for doneness without slicing the meat open.
- •Letting the meat rest is crucial for juicy pork; don't skip this step.
- •If you don't have rosemary, thyme makes a great substitute.
- •For extra flavor, toss some halved apples or pears into the roasting pan.
- •Make sure your pan is hot before adding the pork to achieve a good sear.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prep the pork with the garlic and rosemary rub a day in advance. Sear and roast just before serving.
What can I substitute?+
If you don't have apple cider vinegar, white wine vinegar or lemon juice works well too.
How do I store leftovers?+
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain tenderness.
