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Rosemary Garlic Pork Tenderloin

A quick and elegant pan-seared pork tenderloin, roasted with fresh rosemary and garlic, served with a simple pan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, European
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 - pork tenderloin about 1-1.5 lbs / 450-680g, silver skin removed
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped (plus extra sprigs for garnish)
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Pan Sauce
  • 0.5 cup chicken broth or white wine
  • 1 tbsp unsalted butter
  • 0.5 tsp Dijon mustard optional

Equipment

  • Oven-safe skillet (cast iron or stainless steel)
  • Meat thermometer
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Pat pork dry. Combine minced garlic, chopped rosemary, salt, and pepper; rub all over tenderloin.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork for 2-3 minutes per side until golden brown.
  3. Transfer skillet to oven. Roast 10-15 minutes, until internal temperature reaches 140-145°F (60-63°C).
  4. Remove pork to cutting board, tent with foil, and rest 5-10 minutes.
  5. While pork rests, return skillet to stovetop over medium heat. Add chicken broth/wine to deglaze, scraping up browned bits. Simmer 2-3 minutes to reduce. Stir in butter and Dijon.
  6. Slice rested pork into 1/2-inch medallions. Arrange on platter, pour warm pan sauce over, and garnish with fresh rosemary sprigs. Serve immediately.

Notes

Always use a meat thermometer to ensure proper doneness. Resting the pork is crucial for juiciness. Trim any silver skin from the tenderloin.