Pan-Seared Pork Tenderloin with Citrus & Fresh Herbs
Ingredients
- 1½ poundspork tenderloin
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 2lemon
- 1lime
- ·fresh thyme
- ·fresh rosemary
- 4 clovesgarlic
- ½ cupchicken broth
- 2 tablespoonbutter
Prep
- 01
Zest 1 lemon and reserve the zest for garnish if desired.
- 02
Smash 4 garlic cloves lightly with the side of a knife.
- 03
Strip leaves from 3–4 sprigs fresh thyme and 2–3 sprigs fresh rosemary, or keep them as sprigs for the pan.
Method
- 01
Pat the pork tenderloin dry with paper towels and season generously on all sides with salt and black pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering.
- 03
Sear the pork for 3–4 minutes per side until the exterior is golden brown. Transfer to a cutting board and tent loosely with foil.
- 04
Reduce heat to medium. Add the smashed garlic cloves and fresh thyme and rosemary sprigs to the same skillet and cook for 30 seconds until fragrant.
- 05
Pour in chicken broth and scrape up any browned bits from the bottom. Squeeze the juice of 1 lemon and 1 lime into the pan.
- 06
Return the pork to the skillet and simmer gently for 5–7 minutes, turning once, until the internal temperature reaches 145°F (63°C) at the thickest part.
- 07
Transfer the pork to a cutting board. Remove from heat and whisk butter into the pan sauce until emulsified. Taste and season with salt and pepper.
- 08
Slice the pork against the grain into ½-inch-thick pieces. Arrange on a plate, drizzle with pan sauce, and garnish with fresh lemon or lime wedges.
Spice Tips
For brightness, finish with a pinch of fresh lemon zest or a few torn basil leaves. To add mild heat, crack a pinch of red pepper flakes into the pan sauce.