Seared And Sizzling: A Perfect Pork Tenderloin Recipe

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Craving a restaurant-quality meal but short on time? This seared pork tenderloin with a rich, flavorful jus is your answer. With a cook time of under 30 minutes, this recipe delivers tender, juicy pork bathed in a simple yet decadent sauce.


Easy Baked Pork Tenderloin
Easy Baked Pork Tenderloin

1 (1 – 1 ½ lb) pork tenderloin, trimmed

  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • ½ cup dry white wine (chardonnay or pinot grigio)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter, cold, cubed

  • Instructions:

    1. Prep the Pork: Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper on all sides.

    2. Sear the Tenderloin: Heat olive oil in a large skillet over medium-high heat. Once hot, carefully add the pork tenderloin and sear on all sides for 2-3 minutes per side, or until golden brown.

    3. Deglaze and Build the Jus: Remove the pork from the pan and set aside. Reduce heat to medium and carefully pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 1-2 minutes, allowing the alcohol to cook off.

    4. Simmer the Sauce: Add the chicken broth to the pan and bring to a simmer. Cook for 5 minutes, or until slightly reduced. Return the pork tenderloin to the pan and spoon the sauce over it.

    5. Finish the Pork: Cook for an additional 5-7 minutes, or until the pork reaches an internal temperature of 145°F (63°C) for medium-rare.

    6. Make the Jus: While the pork finishes cooking, remove the pan from the heat and whisk in the cold, cubed butter one piece at a time, allowing each piece to melt before adding the next. This will create a silky smooth sauce.

    7. Rest and Serve: Transfer the pork tenderloin to a cutting board and let it rest for 5 minutes before slicing. Slice pork into medallions and spoon the jus over the top. Serve immediately with your favorite sides.

    Nutrition Facts (per serving)

    Calories: 320

  • Fat: 18g
  • Saturated Fat: 6g
  • Cholesterol: 80mg
  • Sodium: 450mg (depending on the added salt)
  • Carbohydrates: 2g
  • Protein: 38g

  • Tips:

    For a thicker jus, simmer the sauce for a few minutes longer before adding the butter.

  • Don’t overcrowd the pan when searing the pork. This will prevent it from browning properly.
  • Use a meat thermometer to ensure the pork reaches the proper internal temperature for safe consumption.
  • This recipe is easily adaptable. Add a sprig of fresh rosemary to the pan for a touch of herbal flavor, or deglaze with Dijon mustard for a tangy twist.

  • Conclusion

    This seared pork tenderloin with jus is a guaranteed crowd-pleaser. With its simple ingredients and straightforward instructions, it’s a perfect recipe for busy weeknights. The combination of perfectly cooked pork and the rich, flavorful sauce makes this dish a delicious and satisfying meal.

    Frequently Asked Questions:

    1. Can I use a different type of wine?

    Yes, you can substitute the white wine with another dry white wine like Sauvignon Blanc or Pinot Grigio. You can also use dry sherry or apple cider if you prefer non-alcoholic options.

    2. What sides go well with this dish?

    This recipe pairs well with various sides. Consider mashed potatoes, roasted vegetables like asparagus or Brussels sprouts, or a simple green salad.

    3. How can I reheat leftovers?

    Leftovers can be reheated in a skillet over medium heat with a splash of chicken broth to prevent drying out. Alternatively, reheat in the microwave until warmed through.

    4. Can I cook the pork tenderloin in the oven?

    Absolutely! Preheat your oven to 400°F (200°C). Sear the pork in a skillet as directed, then transfer it to a baking dish and cook for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C).

    5. How long will leftovers keep?