Back to basics with a twist, this pork tenderloin recipe is your ticket to a succulent, flavor-packed dinner that’s surprisingly simple to whip up. Whether you’re a seasoned chef or a kitchen newbie, this dish promises to impress with minimal fuss.
Why This Recipe Works
- The marinade infuses the pork with deep, savory flavors, ensuring every bite is packed with taste.
- Roasting at the right temperature guarantees a juicy interior with a perfectly caramelized exterior.
- It’s versatile, allowing for endless variations to suit any palate or occasion.
Ingredients
- 1 whole pork tenderloin (about 1.5 lbs)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
Equipment Needed
- Oven
- Roasting pan
- Meat thermometer
- Mixing bowl
- Knife and cutting board
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F. While the oven heats, mix the olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl. This herby concoction will be your marinade, so make sure it’s well combined.
Step 2: Marinate the Pork
Rub the marinade all over the pork tenderloin, ensuring it’s evenly coated. Let it sit for at least 15 minutes to absorb the flavors. For an even deeper flavor, marinate overnight in the fridge.
Step 3: Roast to Perfection
Place the marinated pork in a roasting pan and pour the chicken broth around it. Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 145°F. This ensures your pork is juicy and safe to eat.
Step 4: Rest and Serve
Once cooked, let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful. Serve with your favorite sides and enjoy the accolades.
Tips and Tricks
For an extra flavor boost, sear the pork tenderloin in a hot skillet before roasting. This creates a delicious crust that locks in the juices. Also, experimenting with different herbs and spices can tailor the dish to your taste preferences. Lastly, using a meat thermometer takes the guesswork out of cooking, ensuring perfect results every time.
Recipe Variations
- Swap the herbs for a spicy rub featuring chili powder and cumin for a Mexican twist.
- Add a honey mustard glaze during the last 10 minutes of roasting for a sweet and tangy finish.
- Incorporate sliced apples and onions into the roasting pan for a fall-inspired dish.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Absolutely! While fresh herbs offer a brighter flavor, dried herbs are a convenient alternative. Just remember to use them sparingly, as they’re more concentrated. A good rule of thumb is to use one-third the amount of dried herbs as you would fresh.
How do I know when the pork is done?
The safest way is to use a meat thermometer. Pork tenderloin is perfectly cooked at an internal temperature of 145°F. At this temperature, it’s safe to eat and remains juicy and tender.
Can I make this recipe ahead of time?
Yes! You can marinate the pork overnight and roast it when ready. Leftovers also make fantastic sandwiches or salads, so don’t hesitate to cook extra.
Summary
This pork tenderloin recipe is a foolproof way to deliver a delicious, juicy meal with minimal effort. Perfect for weeknights or special occasions, it’s sure to become a staple in your cooking repertoire.