# What You'll Need:
→ Pork
01 - 1 pork tenderloin, about 1 lb, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Marinade & Sauce
05 - Zest and juice of 1 lemon
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 - 2 garlic cloves, minced
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon honey
10 - ¼ cup chicken broth
11 - 2 tablespoons unsalted butter
→ Garnish (optional)
12 - Extra fresh thyme sprigs
13 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 400°F.
02 - In a small bowl, combine lemon zest, lemon juice, thyme, garlic, Dijon mustard, and honey. Stir to blend evenly.
03 - Pat the pork tenderloin dry, then rub with olive oil, kosher salt, and black pepper.
04 - Place pork in a shallow dish or zip-top bag, pour half the marinade over it, and turn to coat. Refrigerate for 10–15 minutes or up to 2 hours for enhanced flavor.
05 - Heat an oven-safe skillet over medium-high heat and sear the pork on all sides until golden brown, approximately 2–3 minutes per side.
06 - Transfer skillet to the oven and roast until the internal temperature reaches 145°F, about 15–18 minutes.
07 - Remove pork from skillet and tent loosely with foil. Let rest for 5 minutes.
08 - Place the skillet back on medium heat. Add chicken broth and reserved marinade, scraping up browned bits. Simmer for 2–3 minutes, then whisk in butter until smooth.
09 - Slice the pork tenderloin and drizzle with the pan sauce. Garnish with fresh thyme sprigs and lemon wedges, if desired.
