Sunday Supper Pork Tenderloin

Transform your Sunday dinner into a feast for the senses with this delectable Sunday Supper Pork Tenderloin recipe. Featuring tender, juicy pork infused with a zesty marinade of garlic, fresh rosemary, and thyme, this dish is seared to golden perfection before finishing in the oven for a flawless roast every time. A rich and savory pan sauce crafted with whole grain mustard, chicken broth, butter, and a touch of honey elevates this meal to gourmet status, while the quick prep and cooking time make it weeknight-friendly. Ideal for serving to family or guests, this crowd-pleaser pairs beautifully with roasted vegetables or creamy mashed potatoes. Master this easy pork tenderloin recipe and bring restaurant-quality flavor to your table!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces (1 to 1.5 lbs each) Pork tenderloin
• 3 tablespoons Olive oil
• 4 pieces Garlic cloves
• 1 tablespoon (chopped) Fresh rosemary
• 1 tablespoon (chopped) Fresh thyme
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Whole grain mustard
• 1.25 cups Chicken broth
• 2 tablespoons Unsalted butter
• 1 tablespoon Honey
• 1 teaspoon Cornstarch
• 1 tablespoon Water

Directions

Step 1

Place the pork tenderloins on a clean surface and trim any silver skin if necessary.

Step 2

In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a marinade.

Step 3

Rub the marinade evenly across both tenderloins, cover, and refrigerate for at least 30 minutes or up to 8 hours for enhanced flavor.

Step 4

Preheat your oven to 400°F (204°C).

Step 5

Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.

Step 6

Sear the pork tenderloins on all sides (about 3 minutes per side) until golden brown. Do not cook all the way through.

Step 7

Transfer the skillet with the seared tenderloins to the preheated oven and bake for 15–20 minutes, or until an internal temperature of 145°F (63°C) is reached.

Step 8

Carefully remove the skillet from the oven and transfer the tenderloins to a cutting board. Let rest for 5–10 minutes.

Step 9

While the pork rests, prepare the pan sauce by placing the skillet back on medium heat.

Step 10

Stir in the whole grain mustard and chicken broth, scraping the bottom of the pan to deglaze and release flavorful bits.

Step 11

Add the butter and honey to the sauce, whisking to combine and melt the butter.

Step 12

In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk it into the sauce to thicken, cooking for 1–2 minutes.

Step 13

Slice the rested pork tenderloin into medallions and serve drizzled with the pan sauce.

Nutrition Facts

Serving size	(417.0g)

Amount per serving	% Daily Value*
Calories	678.9

Total Fat 69.1g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 62mg	0%
Sodium 665419.1mg	0%
Total Carbohydrate 5.0g	0%
Dietary Fiber 0.6g	0%
Total Sugars 0.7g
Protein 4.5g	0%

Vitamin D 0IU	0%
Calcium 40.5mg	0%
Iron 1.7mg	0%
Potassium 290.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 94.2%

Protein: 2.7%

Carbs: 3.0%