This post was last updated on July 24, 2015 to include new images and a recipe video.
Psst! I have an amazingly easy and fast recipe to share with you today.
Have you ever made pork tenderloin before? It’s like ridiculously easy and super impressive.
And you know how much I like to share these types of recipes.
Well, a lot.
I can’t believe I had never tried to make pork tenderloin before — I always thought it was too fussy for me. Man, I was so wrong! And I’m so glad I finally tried it.
This meal will have your house smelling so yummy and your belly feeling so happy. Speaking of belly — this meal is also quite healthy since the pork is very lean.
I mean, let’s go over the list:
Those are like my 5 favorite things when making dinner. Any meal, really, for that matter. And this meal has all of them.
There’s also tons of ways to add some variations. Feel free to throw some diced red potatoes or carrots or garlic cloves in with the onions. They may need a little longer to roast, but all will be a super tasty addition.
I highly recommend making this recipe with the included onions, however. Roasting the pork by itself in the pan will leave you with one side of the pork quite crispy. It really likes its bed of luscious roasted onions underneath it.
And, I mean…really…who doesn’t love some amazing roasted onions bathing in pork and herb-roasted juices?
I mean, really.
This delicious pork tenderloin recipe is a great example of the kinds of recipes I include as part of a weekly meal plan in No-Fail Meals. Every week, I send out a full 5 day meal plan with an accompanying grocery list and it’s pretty awesome 🙂 Click here to learn more about it!
- 1 1/2 lb pork tenderloin
- 2 tbsp olive oil divided, plus more as needed
- 1 large yellow onion sliced into large wedges
- 1-2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp spicy mustard can substitute dijon mustard
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 2/3 cup chicken broth
Preheat oven to 425 degrees.
Remove any large areas of silver skin (layer of white, opaque connective tissue on surface of the meat) from the pork if present. This can easily be removed by sliding a paring knife alongside the tissue to remove.
Drizzle the pork with 1 tbsp. olive oil and rub all over to coat evenly. Sprinkle evenly with the kosher salt and pepper.
Heat the remaining 1 tbsp. olive oil in a deep, oven-safe pan over high heat.
Sear each side of the pork until nice and golden, about 2-3 minutes per side. Once browned, remove from pan and set aside on a plate.
Add the onion wedges to the same pan. If there are not enough drippings from the pork, go ahead and add any more olive oil as needed. Cook the onion over medium-high heat until they start to brown.
While the onions are cooking, brush the tenderloin with the spicy mustard. Then, sprinkle the dried thyme and tarragon over the tenderloin until evenly coated.
Lay the tenderloin over the onions (make sure the pork is laying on top of the onions, not touching the bottom of the pan). Insert a meat thermometer into the deepest part of the tenderloin and place pan into the oven.
Roast until the pork reaches an internal temperature of 145 degrees, approximately 20-30 minutes.
Once 145 degrees, carefully remove from the oven. Heat the pan again over medium-high heat. Remove the pork once again and lay on a cutting board. Cover with aluminum foil for 5 minutes.
While the meat is resting, add the chicken broth to the onions and heat through. Using a wooden spoon, scrape any bits of goodness from the bottom of the pan and mix into the sauce.
To serve, slice the tenderloin across the grain (as pictured, into small rings) and slathered with tasty onions and sauce.