Pan-Seared Pork Tenderloin with Citrus-Herb Glaze
Ingredients
- 1½ poundspork tenderloin
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 1lemon
- 2 teaspoonfresh thyme
- 1 teaspoonfresh rosemary
- 2garlic clove
- ½ cupdry white wine
- ¼ cupchicken broth
- 1 tablespoonbutter
- 2 tablespoonfresh parsley
Prep
- 01
Zest and juice 1 lemon.
- 02
Mince 2 garlic cloves.
- 03
Finely chop 2 tablespoons fresh parsley for garnish.
Method
- 01
Pat the pork tenderloin dry with paper towels and season generously with salt and black pepper on all sides.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 03
Place the pork tenderloin in the pan and sear for 3-4 minutes per side until the exterior is golden brown. Transfer to a plate.
- 04
Return the pan to medium heat and add the garlic. Cook for 30 seconds until fragrant.
- 05
Pour in the white wine and scrape up any browned bits from the pan. Let it reduce by half, about 2 minutes.
- 06
Add the chicken broth, thyme, and rosemary. Return the pork to the pan.
- 07
Cover the pan and cook for 8-10 minutes until the pork reaches an internal temperature of 140-145°F at the thickest point.
- 08
Remove the pork and tent loosely with foil. Stir the butter and lemon juice into the pan sauce. Season with salt and pepper to taste.
- 09
Slice the pork tenderloin and serve drizzled with the pan sauce, garnished with fresh parsley.
Spice Tips
For brightness, add a pinch of Dijon mustard to the pan sauce. For a hint of warmth, include a small pinch of red pepper flakes when searing the pork. A touch of fresh mint or basil layered on top at the end adds an extra herbaceous note.
The pork continues to cook while resting, so pulling it at 140-145°F ensures it stays tender and juicy. Serve with roasted vegetables or a simple green salad for a complete meal.