Roasted Pork Tenderloin
Savor the mouthwatering flavors of our succulent roasted pork tenderloin, perfectly paired with vibrant seasonal veggies and a rich, savory gravy. This dish shines with a blend of aromatic herbs and a touch of honey for a delightful glaze that elevates every bite. Get ready to impress your family and friends with this easy-to-make, crowd-pleasing meal!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- carrots
- celery
- garlic cloves
- onion
- water
🥩Meat & Seafood(1)
- 2 pork tenderloins
🫙Pantry Staples(2)
- all purpose flour
- extra virgin olive oil
🧂Spices & Seasonings(4)
- bay leaves
- black pepper
- ground rosemary
- thyme
📦Other(3)
- adobo
- better than bouillon
- wine
Nutrition (per serving)
Calories
392
Protein
48g
Carbs
16g
Fat
12g
👨🍳 Instructions
- 1
Season the pork tenderloins with adobo and coat with all purpose flour.
- 2
Heat extra virgin olive oil in a pan and sear the tenderloins.
- 3
Remove the tenderloins and add carrots, onion, and celery to the pan.
- 4
Add black pepper and sauté for about 10 minutes.
- 5
Add garlic cloves and sauté for a few more minutes.
- 6
Pour in some wine and add bay leaves, thyme, and ground rosemary.
- 7
Mix in better than bouillon and add water to create a gravy.
- 8
Return the pork tenderloins to the pan, cover, and place in the oven at 425°F until the pork reaches 165°F.
- 9
After about 30 minutes, remove the pork from the oven and let it rest.
- 10
Blend the vegetable mixture to create gravy.
- 11
Slice the pork and serve with mashed potatoes and gravy.
💡 Pro Tips
- ✓Sear pork tenderloins at 425°F for 2-3 minutes per side before braising to develop a Maillard crust that seals in juices and adds savory depth, as proteins denature at 150°F but browning reactions require 300°F+ surface temps.technique425°F, 2-3 minutes per side
- ✓Remove tenderloins when internal temp reaches 145°F (medium-rare), not 165°F, then rest 5 minutes; carryover cooking raises temp to 150°F while allowing myosin proteins to contract minimally, preventing the dry texture that occurs above 160°F.timing145°F target, 5-minute rest
- ✓Toast the all-purpose flour coating in the hot oil for 30-45 seconds before searing pork to gelatinize starches and prevent a gummy crust, then shake off excess flour before contact with meat to avoid burning the coating.technique30-45 seconds
- ✓Add wine to the pan after sautéing vegetables for 8-10 minutes (not immediately), allowing mirepoix sugars to caramelize first; this concentrates flavors and prevents alcohol from steaming off before acid and tannins reduce into the gravy.timing8-10 minutes vegetable sauté before wine
- ✓Use a 1:1 ratio of braising liquid to meat by weight (approximately 2 cups liquid per 2-3 lb tenderloin) and maintain oven temp at 325°F, not 425°F, for the braise to allow gentle collagen conversion and prevent exterior from drying out during 25-30 minute cook time.technique1:1 liquid-to-meat ratio, 325°F braise temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Roasted Pork Tenderloin
Savor the mouthwatering flavors of our succulent roasted pork tenderloin, perfectly paired with vibrant seasonal veggies and a rich, savory gravy. This dish shines with a blend of aromatic herbs and a touch of honey for a delightful glaze that elevates every bite. Get ready to impress your family and friends with this easy-to-make, crowd-pleasing meal!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- carrots
- celery
- garlic cloves
- onion
- water
🥩Meat & Seafood(1)
- 2 pork tenderloins
🫙Pantry Staples(2)
- all purpose flour
- extra virgin olive oil
🧂Spices & Seasonings(4)
- bay leaves
- black pepper
- ground rosemary
- thyme
📦Other(3)
- adobo
- better than bouillon
- wine
Nutrition (per serving)
Calories
392
Protein
48g
Carbs
16g
Fat
12g
👨🍳 Instructions
- 1
Season the pork tenderloins with adobo and coat with all purpose flour.
- 2
Heat extra virgin olive oil in a pan and sear the tenderloins.
- 3
Remove the tenderloins and add carrots, onion, and celery to the pan.
- 4
Add black pepper and sauté for about 10 minutes.
- 5
Add garlic cloves and sauté for a few more minutes.
- 6
Pour in some wine and add bay leaves, thyme, and ground rosemary.
- 7
Mix in better than bouillon and add water to create a gravy.
- 8
Return the pork tenderloins to the pan, cover, and place in the oven at 425°F until the pork reaches 165°F.
- 9
After about 30 minutes, remove the pork from the oven and let it rest.
- 10
Blend the vegetable mixture to create gravy.
- 11
Slice the pork and serve with mashed potatoes and gravy.
💡 Pro Tips
- ✓Sear pork tenderloins at 425°F for 2-3 minutes per side before braising to develop a Maillard crust that seals in juices and adds savory depth, as proteins denature at 150°F but browning reactions require 300°F+ surface temps.technique425°F, 2-3 minutes per side
- ✓Remove tenderloins when internal temp reaches 145°F (medium-rare), not 165°F, then rest 5 minutes; carryover cooking raises temp to 150°F while allowing myosin proteins to contract minimally, preventing the dry texture that occurs above 160°F.timing145°F target, 5-minute rest
- ✓Toast the all-purpose flour coating in the hot oil for 30-45 seconds before searing pork to gelatinize starches and prevent a gummy crust, then shake off excess flour before contact with meat to avoid burning the coating.technique30-45 seconds
- ✓Add wine to the pan after sautéing vegetables for 8-10 minutes (not immediately), allowing mirepoix sugars to caramelize first; this concentrates flavors and prevents alcohol from steaming off before acid and tannins reduce into the gravy.timing8-10 minutes vegetable sauté before wine
- ✓Use a 1:1 ratio of braising liquid to meat by weight (approximately 2 cups liquid per 2-3 lb tenderloin) and maintain oven temp at 325°F, not 425°F, for the braise to allow gentle collagen conversion and prevent exterior from drying out during 25-30 minute cook time.technique1:1 liquid-to-meat ratio, 325°F braise temp