It looks and sounds so elegant, it must be really difficult, time-consuming, and expensive, right?
Pork tenderloin makes a perfect simple, quick, go-to main dish, whether feeding just yourself or the whole family. When done right, you get a succulent and juicy piece of meat that’s surprisingly very lean, and that pairs beautifully with any number of flavors and side dishes.
Pan sauces are super convenient (made in the same pan!) and perfect for getting up all the residual pork flavors. This maple/Dijon/garlic/apple cider vinegar glaze with rosemary is one of my absolute FAVORITES, especially in the colder months. It’s deep with savory, umami flavor, with just enough sweetness from hints of maple and tangy apple cider. And the aromatic fresh rosemary brings the whole thing home.
Your tender pork is just begging to be smothered in all that goodness.
The biggest key to success here is NOT TO OVERCOOK THE PORK. It may take some practice to reach the perfect level of doneness with just some pokes and a gut feeling, but it’s not hard to get a stellar result. To retain the juices, you should not cut into the meat until it has rested for 5-10 minutes; therefore, if you’re not sure whether it feels done, a meat thermometer is your best option. Shoot for 145ºF, keeping in mind that the temperature will keep rising slightly as it rests.
By searing the meat on the stovetop first, you create a nicely browned exterior, marry the pork with the rosemary, and seal in the pork’s natural juices. After that, just transfer the whole pan to the oven to finish roasting for only 12-17 minutes. Finally, remove the pork, deglaze all those magical flavors, mix and simmer the sauce all in the same skillet!
Here I enjoyed the pork with this Roasted Butternut Risotto (made with precooked farro instead of rice) for a complete, wholesome, 5-star restaurant-worthy home dinner. Enjoy!
- 8 oz raw extra-lean pork tenderloin, trimmed*
- 1/2 tsp fresh chopped rosemary
- sea salt and black pepper
- 1/4 tsp olive oil
- 2 Tbsp chicken broth
- 1/4 tsp minced garlic
- 1/2 Tbsp Dijon
- 2 tsp maple syrup
- 2 tsp apple cider vinegar
- Preheat oven to 425º.
- Rub pork on all sides with a pinch salt and pepper, and chopped fresh rosemary. Heat olive oil (about 1/4 tsp, more if pan is not nonstick) in a medium skillet over medium heat. Be careful not to let the oil smoke.
- Add pork to skillet. Sear 1-2 minutes per side until browned.
- Transfer entire skillet to preheated oven. Roast 6-8 minutes, then turn the tenderloin and roast 6-8 minutes longer. Cooking time will vary depending on the thickness. It is done when it lightly bounces back when pressed with the back of a fork, or registers 145º with a meat thermometer.
- Transfer pork to a plate and rest 5-10 minutes before slicing.
- Meanwhile, place the same skillet on the stove over low heat (CAREFUL! The handle is HOT!). Add the broth, stirring to scrape up browned bits from the pan. Then add the garlic, Dijon, maple syrup, and apple cider vinegar. Stir until smooth, and simmer 2-3 minutes. (Reach desired consistency by simmering to reduce further, or adding more broth to thin out.)
- Slice pork width-wise. Top with glaze. Enjoy!
- *8 oz (2 servings) is about half of a medium-sized tenderloin. You can cut this in half again and cook single-serving portions, or leave it as one piece. I like to freeze any unused meat for later.