Save A succulent pork tenderloin infused with fresh lemon and thyme, roasted to perfection, and finished with a bright, zesty pan sauce.
This recipe quickly became a family favorite when I first made it last summer. The balance of citrus and herbs is simply irresistible.
Ingredients
- Pork: 1 pork tenderloin (about 1 lb / 450 g) trimmed, 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Marinade & Sauce: Zest and juice of 1 lemon, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme), 2 garlic cloves minced, 1 tablespoon Dijon mustard, 1 tablespoon honey, ¼ cup chicken broth, 2 tablespoons unsalted butter
- Garnish (optional): Extra fresh thyme sprigs, Lemon wedges
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C).
- Prepare Marinade:
- In a small bowl, combine lemon zest lemon juice thyme garlic Dijon mustard and honey. Mix well.
- Season Pork:
- Pat pork tenderloin dry. Rub with olive oil salt and pepper.
- Marinate:
- Place pork in a shallow dish or zip-top bag. Pour half of the marinade over the pork turning to coat. Reserve remaining marinade for sauce. Marinate for 10–15 minutes or up to 2 hours in refrigerator for deeper flavor.
- Sear Pork:
- Heat ovenproof skillet over medium-high heat. Sear pork on all sides until golden brown about 2–3 minutes per side.
- Roast:
- Transfer skillet to oven and roast for 15–18 minutes or until internal temperature reaches 145°F (63°C).
- Rest Pork:
- Remove pork from skillet and let rest covered loosely with foil for 5 minutes.
- Make Sauce:
- Set skillet over medium heat. Add chicken broth and reserved marinade scraping up browned bits. Simmer for 2–3 minutes. Whisk in butter to finish sauce.
- Serve:
- Slice pork and serve with sauce garnished with fresh thyme and lemon wedges if desired.
Save My family always gathers around the table eagerly when this dish is served; it brings a warmth and brightness to our meals that everyone enjoys.
Serving Suggestions
Pair with roasted potatoes green beans or a simple salad for a complete dinner.
Wine Pairings
Sauvignon Blanc or Chardonnay pairs beautifully with the citrus and herb flavors.
Recipe Variations
Substitute rosemary for thyme for a different but equally delicious herbal note.
Save Enjoy this flavorful tenderloin as a weeknight favorite or for special occasions; it always impresses!
Recipe FAQs
- → How long should I marinate the pork?
Marinate the pork for at least 10–15 minutes for subtle flavor or up to 2 hours in the refrigerator for a richer infusion of lemon and thyme.
- → What is the best way to cook the pork tenderloin evenly?
Sear all sides of the pork in a hot skillet before roasting in the oven to ensure a golden crust and even cooking inside.
- → Can I substitute fresh thyme with dried thyme?
Yes, dried thyme can be used. Use about one-third the amount of dried thyme compared to fresh to avoid overpowering the flavor.
- → How is the pan sauce made?
After roasting, the skillet drippings are combined with chicken broth and reserved marinade, then simmered and finished with butter to create a bright and silky sauce.
- → What dishes pair well with this pork tenderloin?
This pork pairs beautifully with roasted potatoes, green beans, or a fresh salad, and complements white wines like Sauvignon Blanc or Chardonnay.