Pork tenderloin recipe
Ingredients: 1 to 1½ lb (450–680 g) pork tenderloin, 2 tbsp olive oil, 3–4 cloves garlic (minced), 1 tbsp Dijon mustard, 1 tbsp soy sauce (or Worcestershire), 1 tsp dried thyme (or rosemary), 1 tsp paprika, ½ tsp salt, ¼ tsp black pepper. Optional: 1 tbsp honey or brown sugar for a slightly sweet glaze. Instructions:
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Pork Tenderloin Recipe (en-US)
Ingredients: 1 to 1½ lb (450–680 g) pork tenderloin, 2 tbsp olive oil, 3–4 cloves garlic (minced), 1 tbsp Dijon mustard, 1 tbsp soy sauce (or Worcestershire), 1 tsp dried thyme (or rosemary), 1 tsp paprika, ½ tsp salt, ¼ tsp black pepper. Optional: 1 tbsp honey or brown sugar for a slightly sweet glaze. Instructions: 1) Heat oven to 425°F (220°C). Pat tenderloin dry. 2) Mix olive oil, garlic, Dijon, soy sauce, thyme, paprika, salt, and pepper (and honey if using). Rub over the tenderloin. 3) Place on a sheet pan. Roast 18–25 minutes, until the thickest part reaches 145°F (63°C). 4) Rest 5–10 minutes, then slice into medallions. Optional quick pan sauce: add a splash of broth/water to the pan, scrape browned bits, simmer 1–2 minutes, and spoon over the pork.
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Serving Ideas
Serve with roasted vegetables, mashed potatoes, rice, or a fresh salad. For brightness, add lemon zest or a squeeze of lemon over the sliced pork. If you want extra flavor, top with chopped parsley or a light yogurt sauce.
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Food Safety Note (Professional Care)
For best safety and quality, cook pork to 145°F (63°C) and rest before slicing. If you have a medical condition that requires dietary restrictions (e.g., sodium limits, diabetes meal planning), consider adjusting salt/soy sauce and carbohydrate-containing sides accordingly.
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