Rosemary Pork Tenderloin

This roasted pork tenderloin recipe is tasty on its own but put over the top with an easy shallot red wine sauce.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 232kcal

Preheat oven to 350°F. Coat pork tenderloin with olive oil, rosemary, thyme, salt, and black pepper.
Heat an ovenproof skillet or Dutch oven over high heat. Add pork and sear for 2 minutes on each side, until lightly browned.
Transfer the pork to the oven and roast for 10-15 minutes or when a thermometer inserted in the middle of the pork reaches 150°F. Remove pork from oven and cover with aluminum foil while you make sauce.
Add remaining 1 tablespoon olive oil to same skillet over medium heat. Add shallots and cook for 4 minutes or until lightly browned. Add garlic and cook for another 30 seconds. Stir in flour and cook for 1 minute.
Add wine and chicken stock and cook over high heat for 5 minutes, or until it has reduced by half. Stir in honey and taste. Adjust for seasoning. Whisk in butter and cook until melted.
Slice pork and serve sauce over it.

Searing the pork is important in keeping it juicy and tender. You don't need to sear longer than 2 minutes per side.

Use fresh herbs. If you only have dried herbs, it is much stronger so use 1 teaspoon dried rosemary and ½ teaspoon dried thyme.
Use quality dry red wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Cabernet Sauvignon or Pinot Noir are best.
Do not overcook the pork as it becomes very dry so use a meat thermometer to get the temperature you want.

Let the tenderloin rest for 5 minutes before slicing which lets the juices stay inside.

When slicing the pork tenderloin, cut it against the grain to ensure tenderness. This means slicing perpendicular to the long fibers of the meat.