Pan Roasted Herbed Pork Tenderloin

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Pan Roasted Herbed Pork Tenderloin by Kristin of Yellow Bliss Road for I Heart Nap Time

Delicious herbs are rubbed into the meat to make this pork tenderloin so delicious and flavorful. It’s pan roasted, first on the stove, then in the oven to create a beautifully seared outside, and a tender and juicy inside. This would be a perfect main dish for Christmas Dinner!

Tender and Juicy Pork Tenderloin

MY OTHER RECIPES

I can’t believe that it’s the beginning of December. Even as I type those words, I’m thinking they can’t be true! Even though I’ve been my home has been fully decked out for Christmas now for a few weeks, I still have a hard time accepting that 2014 is nearly over.

If you’re not one to want to roast a whole turkey or serve a huge ham for Christmas (or Christmas Eve) dinner, try this recipe for roasted pork tenderloin. It would be a perfect star for your meal! If you’re looking for side dishes, I’ve got a list of 35 Side Dishes for Christmas Dinner that I’m sharing over at Yellow Bliss Road today.

Delicious Tender and Flavorful Pan Roasted Pork Tenderloin

This dish looks beautiful yet it’s quite easy to make. It’s truly one of my absolute favorite meals to make, and it’s easy enough for a weeknight family dinner, and fancy enough for company. I’ll give you a quick step by step, then you can download or print the full recipe at the end of the post.

Start by trimming the meat. Pork Tenderloin is naturally a very low-fat meat, so there isn’t much to trim. But there is a thin, silvery looking skin that you want to find and trim off, because it tends to get a bit tough when it cooks. Then sprinkle on and rub in some garlic powder, onion powder and poultry seasoning. (I know it says “poultry” but trust me on this one!).

pan roasted pork

Next heat a cast iron skillet over medium heat and add a couple pats of butter or tablespoons of olive oil. Cast iron isn’t a must, but it definitely gives the best sear. If you don’t have cast iron, stainless steel would be my next choice. Just be sure to use an oven-safe skillet.

Sear the meat for about 2 minutes per side – so six minutes total. The oven should be preheating at this time to 425 degrees.

Oven Roasted Pork Tenderloin

Once you have a nice sear on all three sides, it’s time to stick that baby in the oven. Add about a half cup of chicken broth (helps to keep it from drying out) and place in the oven for 18 minutes. I’ve got this down to a science in my own oven, but you might have to play around with the times in yours.

foil tenting

After the 18 minutes is up, remove the pan from the oven and tent with foil to give the meat time to rest; about 5-10 minutes. (Tenting is just lightly covering with foil, in essence, making a “tent” shape with the foil so the steam can escape).

Sliced Pork Tenderloin

Cut the meat into 1/2 inch medallions, and serve on a pretty platter.

We have family coming to visit the day after Christmas, and this will be the dish I serve – I can’t wait! What is on the table for your Christmas dinner?

Pan Roasted Pork Tenderloin

Delicious herbs are rubbed into the meat to make this pork tenderloin so delicious and flavorful. It's pan roasted, first on the stove, then in the oven to create a beautifully seared outside, and a tender and juicy inside.

Yield: Approx. 8-10

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

2 pork tenderloins (about 2 pounds)

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon onion powder

2 teaspoons poultry seasoning

1 tablespoon olive oil or butter

Directions:

Trim silvery skin from pork. Mix seasonings together in a small dish, then rub into the meat.

Preheat oven to 425 degrees.

Heat olive oil in a large, oven safe skillet. Sear tenderloin for two minutes per side, then slide the skillet into the oven.

Roast for 18 minutes, then remove from the oven and tent with foil. Allow to rest for 5-10 minutes before slicing into 1/2 inch thick medallions.

Serve immediately.

 

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Kristin

Hi! I’m Kristin and I’m the creative mind behind Yellow Bliss Road, where you’ll find tons of recipes, free printables, and a little decor and DIY thrown in for good measure. Life can be complicated, so I am all about simplifying wherever I can – from food to decor to DIY – because I believe that it doesn’t have to be elaborate or extravagant to be amazing. I am a single adoptive mom with a daughter in Preschool and a son in Kindergarten. My kids are a handful, I’m exhausted and most days my house is a mess – and I’m okay with that!

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Comments

  1. Tori@Gringalicious.com posted on December 5, 2014 at 7:14 am (#
    1
    )

    We usually do something unorthodox for Christmas like tacos or chili but I’m rethinking that for this year because this looks so good!

  2. Michelle posted on December 6, 2014 at 4:57 pm (#
    2
    )

    Ohhhh this looks so juicy and tender! Thanks for the recipe!

  3. Donna posted on December 8, 2014 at 8:14 am (#
    3
    )

    My husband usually buys the tenderloin packs that have the seasoning in them.  However, this recipe looks simple and easy enough that I think he can use this instead. Thanks for sharing your delicious recipe!

  4. Donna posted on December 8, 2014 at 8:22 am (#
    4
    )

    I’m wondering how we print this recipe?  I need to be able to print this, so I can add it to our recipe notebook that he uses to follow recipes when he cooks.

  5. Jane posted on July 17, 2015 at 1:15 pm (#
    5
    )

    Would a cast iron grill pan work for this recipe and your 1 hour roasted chicken? I have one I need to use more! Both recipes look great, thanks.

    • Laura Capello posted on July 20, 2015 at 7:07 am (#
      5.1
      )

      Hi Jane! If you’re super-careful with the grill pan (getting it in and out of the oven without burning yourself!), it would definitely work! :)