Roasted Pork Tenderloin with Buttery Pan Sauce
Discover the perfect blend of simplicity and elegance with this Roasted Pork Tenderloin with Buttery Pan Sauce. Juicy, flavorful pork tenderloin pairs beautifully with a rich, velvety sauce, elevating a humble dinner into a culinary masterpiece.
This recipe transforms pantry staples like soy sauce, garlic, and red wine vinegar into a deeply flavorful marinade, ensuring every bite is packed with savory goodness. The buttery pan sauce adds a luxurious finishing touch, perfect for impressing guests or indulging in a weeknight treat.
Whether you’re a seasoned home cook or just exploring the joys of pork tenderloin, this dish promises to be a versatile favorite. Pair it with balsamic parmesan asparagus for a complete, crowd-pleasing meal.
Roasted Pork Tenderloin with Buttery Pan Sauce: Ingredients
- Pork Tenderloin – The star of the dish, tender and succulent, it soaks up the savory marinade, ensuring every bite is packed with flavor.
- Soy Sauce – Adds depth and umami, infusing the pork with a bold, savory base.
- Red Wine Vinegar – Provides a tangy contrast, balancing richness with a touch of acidity.
- Garlic – Aromatic and robust, it enhances the marinade and complements the buttery sauce beautifully.
- Worcestershire Sauce – A classic flavor booster, adding a subtle smoky complexity.
- Butter – The key to the luxurious pan sauce, lending a silky texture and indulgent richness.
Recipe Tips
- Marination is Key
For the best flavor, marinate the pork tenderloin for at least 4 hours or, ideally, overnight. This allows the soy sauce, vinegar, and garlic to deeply penetrate the meat, ensuring it stays juicy and flavorful. Don’t skip reserving some marinade for the pan sauce—it’s essential for tying the dish together. - Perfect Searing Technique
When searing the pork, ensure the skillet is hot before adding the tenderloin. This step locks in the juices and creates a beautiful caramelized crust that enhances the overall flavor. Avoid overcrowding the pan to ensure even browning. - Resting Time Matters
Let the pork rest for at least 5–10 minutes after roasting. This step allows the juices to redistribute within the meat, resulting in tender slices that aren’t dry. Resting also makes slicing easier and cleaner.
What to Serve with Roasted Pork Tenderloin
- Balsamic Parmesan Asparagus
The bright tang of balsamic and the nuttiness of Parmesan perfectly complement the rich, savory pork. Roasting the asparagus alongside the tenderloin makes for an easy, cohesive meal. - Creamy Mashed Potatoes
Smooth, buttery mashed potatoes provide a comforting base for soaking up the luscious pan sauce, creating a classic pairing that’s hard to beat. - Crisp Garden Salad
A fresh, vibrant salad with mixed greens, cherry tomatoes, and a zesty vinaigrette cuts through the richness of the pork, adding balance and a refreshing crunch to your plate.
FAQ
- Can I use a different cut of pork for this recipe?
Yes, you can substitute pork loin for tenderloin, but note that it may require longer cooking times due to its size. Adjust cooking times and use a meat thermometer to ensure proper doneness. - What’s the best way to store leftovers?
Store leftover pork slices in an airtight container with a bit of pan sauce to keep them moist. Refrigerate for up to 3 days or freeze for up to 2 months. - Can I make the pan sauce without using the marinade?
While the reserved marinade adds depth, you can create a flavorful sauce using chicken broth, garlic, and a splash of soy sauce as a substitute. - How do I know when the pork is done?
Use a meat thermometer to check the internal temperature. The pork is perfectly cooked when it reaches 160°F (71°C). Let it rest before slicing for the best results.
Roasted Pork Tenderloin with Buttery Pan Sauce
Discover the perfect blend of simplicity and elegance with this Roasted Pork Tenderloin with Buttery Pan Sauce. Juicy, flavorful pork tenderloin pairs beautifully with a rich, velvety sauce, elevating a humble dinner into a culinary masterpiece.
Ingredients
- 1 pound pork tenderloin
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- 1 1/2 tablespoons Worcestershire sauce
- 4 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- 2 teaspoons dry mustard
- Freshly cracked black pepper to taste
- For the Pan Sauce:
- Pan scrapings from pork tenderloin
- 1/2 cup chicken broth
- 3 tablespoons of reserved marinade
- 2 teaspoons unsalted butter
- 1/2 tablespoon brown sugar
Instructions
- Prepare the Marinade:
- In a mixing bowl, combine olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, garlic, parsley, dry mustard, and freshly cracked black pepper. Stir until well blended. Reserve 3 tablespoons of the marinade in a separate container for the sauce.
- Marinate the Pork:
- Place the pork tenderloin in a resealable plastic bag and pour in the remaining marinade. Seal the bag, ensuring the meat is fully coated, and refrigerate for a minimum of 3–4 hours or, for enhanced flavor, overnight.
- Sear the Pork:
- Preheat the oven to 350°F (175°C). Heat a skillet over medium-high heat until hot, then sear the pork on all sides for 2–3 minutes per side, forming a golden-brown crust.
- Roast the Pork:
- Transfer the seared pork to a greased roasting pan or baking dish. Bake for approximately 30 minutes or until the internal temperature reaches 160°F (71°C). Remove from the oven and let the meat rest for at least 5 minutes before slicing.
- Prepare the Pan Sauce:
- While the pork rests, return the skillet to medium heat. Pour in the chicken broth and use a wooden spoon to deglaze the pan, scraping up any browned bits. Add the reserved marinade and let it simmer for 2 minutes. Stir in the butter and brown sugar, allowing both to melt and integrate into the sauce.
Notes
Slice the pork into medallions and arrange on a serving platter. Drizzle the buttery pan sauce over the slices, ensuring even distribution. Serve immediately.
