Pork Fillet Tenderloin Recipe
This Pork Fillet Tenderloin Recipe delivers juicy, herb-kissed medallions in under an hour—a simple yet elegant main dish for busy weeknights or relaxed holiday dinners.
Here’s what makes it special. This recipe features a lean pork fillet (aka pork tenderloin) seasoned with fresh rosemary, garlic, and a whisper of Dijon. It balances bold flavor without piling on extra fat, so it’s a healthy dinner recipe your family actually asks for. Honestly, I reach for it when maple trees are budding in spring or on crisp autumn evenings—there’s something about that aroma that feels like home.
Years ago, I picked up a beautiful pork loin at my local farmers’ market. A friendly butcher told me to cook low and slow for perfect tenderness, and that tip stuck. Now I add apple cider vinegar for brightness and a dash of smoked paprika when I’m craving a little adventure. Whether you’re hosting Sunday dinner or planning meal prep for the week, this pork tenderloin recipe hits the sweet spot—no fancy gadgets needed, just honest cooking love.
In many kitchens, pork loin evokes memories of grandma’s roast or festive holiday tables. But lean pork is also a nutrition powerhouse—packed with protein, B-vitamins, and iron. Pair it with roasted veggies or leafy greens, and that dinner plate ticks all the balance boxes.
Why You’ll Love This Recipe
- Juicy, perfectly seared medallions in under 40 minutes
- Lean protein for a well-rounded main dish
- Simple pantry spices—nothing fancy required
- Meal prep friendly: slices stay tender days later
- Adaptable for grill or oven cooking
- Kid-approved flavor without any extra sugar
- Ideal for special dinners or casual weeknights
- A healthy dinner recipe that doesn’t skimp on taste
- A modern spin on a classic pork fillet recipe
Ingredients
- 1½ pounds pork tenderloin (pork fillet) – trimmed of silver skin
- 2 teaspoons kosher salt (Morton or Diamond Crystal)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon Dijon mustard (Grey Poupon for tang)
- 1 tablespoon apple cider vinegar (Bragg brand)
- 2 garlic cloves – minced (or 1 teaspoon garlic powder)
- 1 teaspoon smoked paprika (optional for warmth)
- 1 sprig fresh rosemary – finely chopped (or ½ teaspoon dried)
- ½ teaspoon dried thyme leaves
- ¼ cup low-sodium chicken broth (or dry white wine)
- 1 teaspoon honey (optional for a hint of sweetness)
Tip: Choose a pork fillet with a pale pink hue and firm texture. Pat it dry so you get that golden crust when searing.
Why not pin this for later? ⬆️
Directions
- Preheat and prep: Preheat your oven to 400°F. Pat the pork tenderloin dry and season liberally with salt, pepper, paprika, garlic, thyme, and rosemary. Slather Dijon mustard all over like a thin protective coat—this seals in flavor and moisture.
- Heat the skillet: Warm a cast-iron pan (I love my Lodge skillet) or a heavy stainless steel pan over medium-high heat. Add olive oil; when it shimmers, it’s ready for the pork.
- Sear every side: Carefully place the tenderloin in the pan. Let it sizzle for 4 minutes without moving—patience creates that crave-worthy crust. Rotate and sear each side until golden brown.
- Check your thermometer: If you have a ThermoPro instant-read, insert it now. Aim for about 125°F before you head to the oven—this prevents overshooting the final temp.
- Deglaze the pan: Move the pork to one side. Pour in chicken broth (or white wine) and scrape up all those browned bits with a wooden spoon. Stir in apple cider vinegar and honey for a glossy, tangy sauce.
- Roast gently: Slide the skillet into the 400°F oven (or transfer pork and sauce to a baking dish). Roast 10–15 minutes until the internal temp hits 145°F—juicy and safe.
- Rest the meat: Remove from oven and transfer pork to a cutting board. Tent loosely with foil and rest 10 minutes—this is when the juices really settle.
- Slice like a pro: Using a sharp chef’s knife, cut the pork into ½-inch medallions on the bias for a restaurant-style look. You’ll see a hint of blush in the center—perfect.
- Finish the sauce: Return the pan sauce to medium heat. If it’s too thin, whisk in a teaspoon of cornstarch slurry. Taste and adjust seasoning with a pinch of salt or a drop more honey. Strain for a silky finish if you’re feeling fancy.
- Plate and serve: Arrange medallions on warmed plates. Drizzle with sauce or serve on the side. Garnish with extra fresh thyme or a lemon wedge. Pair with roasted sweet potatoes, sautéed green beans, or my Creamy Mashed Potatoes recipe for a complete meal.
Servings & Timing
Makes 4 servings as a main dish
Prep Time: 15 minutes
Cook Time: 25–30 minutes (sear + roast)
Rest Time: 10 minutes
Total Time: Approximately 55 minutes from start to table
Variations
• Citrus-Herb: Marinate in orange juice and zest for a bright citrus twist.
• Smoky Chipotle: Swap smoked paprika for chipotle powder and add a squeeze of lime.
• Herb-Crusted: Mix fresh parsley and tarragon into panko and pat onto the fillet.
• Keto Style: Skip honey, use almond flour dusting before searing, and swap broth for bone broth.
• Asian Flair: Stir in soy sauce (or coconut aminos), sesame oil, and top with sliced scallions.
Storage & Reheating
Store leftover pork slices in an airtight container in the fridge for up to 4 days. Freeze portions (wrapped tightly or in freezer-safe bags) for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently in a 325°F oven for 10 minutes or microwave at 50% power until just heated—avoid overcooking.
Make-ahead tip: Season and sear in the morning, then cover and refrigerate. When dinner calls, finish in the oven and slice fresh.
Notes
• Removing silver skin is crucial—no one likes rubbery bits. Use a sharp boning knife to slip beneath and pull it off.
• Always trust your meat thermometer; it’s a small tool that makes a big difference.
• If the sauce tastes too sharp, a tiny pat of butter or a sprinkle of sugar smooths it out.
• Nonstick pans work fine for searing, but cast iron brings extra depth in flavor.
FAQs
Q: Can I grill this pork fillet instead of using a skillet?
A: Yes—grill over medium heat for 15–18 minutes, turning often, until it reads 145°F inside.
Q: Is pork loin the same as pork tenderloin?
A: No—pork loin is a wider cut along the back, while tenderloin is a narrow, lean muscle beneath. This recipe uses tenderloin.
Q: How do I prevent dry pork?
A: Rest the meat for 10 minutes and remove at 145°F (not higher). Overcooking is the usual culprit.
Q: Can I skip the deglazing step?
A: You can, but scraping up those caramelized bits adds depth. Even a splash of water helps.
Q: What sides go best with this dish?
A: Roasted Brussels sprouts, garlic mashed potatoes, quinoa salad, or a crisp apple-fennel slaw all pair beautifully.
Q: Any gluten-free tweaks?
A: Use gluten-free Dijon mustard and check that your broth has no hidden wheat.
Conclusion
This Pork Fillet Tenderloin Recipe brings together ease, flavor, and lean protein in under an hour—a winner whether you’re meal prepping or hosting friends. Give it a whirl, savor those tender medallions, and let me know how it turned out. Drop a comment below, snap a pic with #dinnerrecipe, or explore more easy recipes on my blog!
Pork Fillet Tenderloin Recipe
Ingredients
- 1½ pounds pork tenderloin (pork fillet) – trimmed of silver skin
- 2 teaspoons kosher salt (Morton or Diamond Crystal)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon Dijon mustard (Grey Poupon for tang)
- 1 tablespoon apple cider vinegar (Bragg brand)
- 2 cloves garlic cloves – minced (or 1 teaspoon garlic powder)
- 1 teaspoon smoked paprika (optional for warmth)
- 1 sprig fresh rosemary – finely chopped (or ½ teaspoon dried)
- ½ teaspoon dried thyme leaves
- ¼ cup low-sodium chicken broth (or dry white wine)
- 1 teaspoon honey (optional for a hint of sweetness)
Instructions
- Preheat your oven to 400°F. Pat the pork tenderloin dry and season liberally with salt, pepper, paprika, garlic, thyme, and rosemary. Slather Dijon mustard all over like a thin protective coat—this seals in flavor and moisture.
- Warm a cast-iron pan or a heavy stainless steel pan over medium-high heat. Add olive oil; when it shimmers, it’s ready for the pork.
- Carefully place the tenderloin in the pan. Let it sizzle for 4 minutes without moving—patience creates that crave-worthy crust. Rotate and sear each side until golden brown.
- If you have a ThermoPro instant-read, insert it now. Aim for about 125°F before you head to the oven—this prevents overshooting the final temp.
- Move the pork to one side. Pour in chicken broth (or white wine) and scrape up all those browned bits with a wooden spoon. Stir in apple cider vinegar and honey for a glossy, tangy sauce.
- Slide the skillet into the 400°F oven. Roast 10–15 minutes until the internal temp hits 145°F—juicy and safe.
- Remove from oven and transfer pork to a cutting board. Tent loosely with foil and rest 10 minutes—this is when the juices really settle.
- Using a sharp chef’s knife, cut the pork into ½-inch medallions on the bias for a restaurant-style look. You’ll see a hint of blush in the center—perfect.
- Return the pan sauce to medium heat. If it’s too thin, whisk in a teaspoon of cornstarch slurry. Taste and adjust seasoning with a pinch of salt or a drop more honey. Strain for a silky finish if you’re feeling fancy.
- Arrange medallions on warmed plates. Drizzle with sauce or serve on the side. Garnish with extra fresh thyme or a lemon wedge. Pair with roasted sweet potatoes, sautéed green beans, or Creamy Mashed Potatoes for a complete meal.
