Easy pork tenderloin recipe
Ingredients: 1.5 lb (680 g) pork tenderloin, 2 tbsp olive oil, 3–4 cloves garlic (minced), 1 tbsp Dijon mustard, 1 tbsp honey or brown sugar (optional), 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika (optional), 1/2 tsp dried thyme (optional). Optional sauce: 1/2 cup chicken broth, 1 tbsp butter, 1 tsp lemon juice. I
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Easy Pork Tenderloin Recipe (En-US)
Ingredients: 1.5 lb (680 g) pork tenderloin, 2 tbsp olive oil, 3–4 cloves garlic (minced), 1 tbsp Dijon mustard, 1 tbsp honey or brown sugar (optional), 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika (optional), 1/2 tsp dried thyme (optional). Optional sauce: 1/2 cup chicken broth, 1 tbsp butter, 1 tsp lemon juice. Instructions: 1) Heat oven to 425°F (220°C). Pat tenderloin dry. Trim silver skin if needed. 2) Mix olive oil, garlic, Dijon, honey (if using), salt, pepper, and seasonings. Rub over tenderloin. 3) Place on a sheet pan and roast 18–25 minutes, until the thickest part reaches 145°F (63°C). 4) Rest 5–10 minutes, then slice into medallions. Quick pan sauce (optional): After removing pork, pour off excess fat. Add broth to the hot pan, scrape browned bits, simmer 1–2 minutes. Stir in butter and lemon juice. Spoon over sliced pork.
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Tips for Best Results
Choose tenderloin (not pork loin). Don’t overcook—145°F (63°C) with a 3-minute rest keeps it juicy. If your tenderloin is very thick, start checking at 18 minutes. For extra flavor, add fresh rosemary or a squeeze of citrus before serving.
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Professional-care note (Health)
If you have immune system concerns, diabetes, or are pregnant, follow food-safety guidance closely: cook pork to 145°F (63°C) and refrigerate leftovers within 2 hours. If you have dietary restrictions, adjust sodium and sugar accordingly.
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