Easy Pork Tenderloin
Easy pork tenderloin recipe with herb crust and pan sauce. Gluten-free, lean protein dinner ready in 50 minutes.
Ingredients
- 1 pork tenderloin, 1.5 to 2 pounds
- 2 tbsp extra-virgin olive oil
- 1 tbsp sea salt
- 1.5 tbsp freshly ground black pepper
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 cloves garlic, minced
- 1 tbsp Dijon mustard
- 2 medium shallots, thinly sliced
- 1 cup low-sodium beef broth
- 0.5 cup dry white wine or apple cider vinegar
- 1 tbsp raw honey
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- Fresh green onions, chopped for garnish
Instructions
- 1
Pat the pork tenderloin dry with paper towels, removing any excess moisture from the surface.
- 2
Combine sea salt, black pepper, smoked paprika, and minced garlic in a small bowl, stirring until well mixed.
- 3
Rub the mustard evenly over the entire pork tenderloin, then coat generously with the herb-spice mixture, pressing gently so it adheres.
- 4
Heat the olive oil in a large oven-safe skillet over medium-high heat until the oil shimmers, about 2 minutes.
- 5
Sear the pork tenderloin on all sides for 3 to 4 minutes per side until a golden-brown crust forms, turning carefully with tongs.
- 6
Scatter the fresh rosemary sprigs, thyme sprigs, and sliced shallots around the meat in the skillet.
- 7
Pour the beef broth and white wine directly into the pan, avoiding pouring over the seared crust.
- 8
Transfer the skillet to a preheated 400°F oven and roast for 18 to 24 minutes until the internal temperature reaches 145°F at the thickest point using an instant-read thermometer.
- 9
Remove the skillet from the oven and transfer the pork tenderloin to a cutting board, tenting loosely with foil to rest for 8 minutes.
- 10
Place the skillet back on the stovetop over medium heat and whisk in the honey and balsamic vinegar, simmering for 3 to 4 minutes until the sauce slightly thickens.
- 11
Strain the pan sauce through a fine-mesh sieve if desired for a smoother consistency, discarding the herb sprigs and shallots or leaving them in for rustic presentation.
- 12
Slice the rested pork tenderloin into 1-inch thick medallions and arrange on a serving platter.
- 13
Pour the warm pan sauce over the sliced pork and garnish with fresh chopped green onions and a light drizzle of olive oil.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| extra-virgin olive oil | avocado oil | Higher smoke point for better searing and less oxidative stress at high heat |
| dry white wine | apple cider vinegar (0.5 cup) mixed with 0.5 cup water | Reduces alcohol content and adds beneficial gut-supporting acidity without added sugars |
| raw honey | pure maple syrup or coconut sugar (same quantity) | Lower glycemic index options that provide sustained energy and reduce blood sugar spikes |
| low-sodium beef broth | homemade vegetable or bone broth (unsalted) | Eliminates processed additives, increases collagen and amino acid content for gut health |
| Dijon mustard | stone-ground whole grain mustard | Higher in fiber and beneficial compounds, supports better digestion and blood sugar control |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 365 |
| Total Fat | 16g |
| Saturated Fat | 4g |
| Cholesterol | 105mg |
| Sodium | 520mg |
| Carbohydrates | 7g |
| Fiber | 2g |
| Sugar | 3g |
| Protein | 46g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
