Pork Tenderloin in the Oven

The juicy tenderloin will melt in your mouth. Add to that a delicate sauce and fantastic roasted potatoes. It’s a combination that almost no one can resist.

While much is said about various fine beef steaks or classic chicken breast dishes, pork tenderloin often gets overlooked. In my opinion, it’s one of the best cuts of meat and recipes using it are truly exceptional.

Pork Tenderloin Recipe

First, head out to get your tenderloin. I always like to visit my local butcher where I know I’ll get quality meat. However, supermarket tenderloin will work fine too. Aim for about 800 grams (1.76 lbs). If only smaller ones are available, grab two. I always find that I think one piece will be enough, but we often end up needing more.

Once you have your tenderloin, take it out of the fridge at least 10 minutes before cooking. There’s no need to wash it with water. Pat it dry with paper towels and remove any white membranes.

For seasoning, I generally use just salt, freshly ground black pepper, and ground paprika. Season it on all sides. Then sear it in a pan on high heat until it’s golden brown on all sides.

The key is to sear it at high heat to get a beautiful color on the outside.

The tenderloin will be finished in the oven.

Sauce for the Tenderloin

The sauce for pork tenderloin is a must. My favorite? Mushroom sauce! Whether with button mushrooms or porcini, it’s just “heavenly.” If you can get porcini mushrooms, all the better. Mushroom foragers, let me know during the season!

It’s important to use the same pan in which you seared the tenderloin. The pan will release juices and all the goodness stuck to it will flavor your mushrooms and onions.

Finely chop the shallot and garlic. If you don’t have shallots, yellow onion is also great. Dice the mushrooms and sauté everything in a bit of butter. Make sure to add the cooking cream only after adding a bit of flour. This prevents lumps from forming.

Flambéing

For this sauce, I like to use some alcohol for flambéing. It adds an interesting character to the sauce. Plus, flambéing is fun. Just be careful not to set your house on fire.

For flambéing, bourbon or similar whiskey works great. Rum or cognac are also good choices. The alcohol should be at least 40% alcohol by volume.

If you’re making pork tenderloin for kids, skip the flambéing with alcohol.

What to Serve with Pork Tenderloin

Pork tenderloin with sauce can be served with many side dishes. Fantastic roasted potatoes are definitely my favorite choice. Creamy mashed potatoes also pair well.

You can’t go wrong with vegetables either. Sautéed onions and bell peppers or various grilled vegetables are also delicious side dishes.

Tips for Roasted Pork Tenderloin with Sauce:

• Be careful not to overcook the tenderloin. Do not bake it for more than 25 minutes. If you have a kitchen thermometer, insert it into the thickest part of the meat after about 18 minutes. If it reaches an internal temperature of 145°F, the meat is done. It’s perfectly fine if it’s slightly pink in the center after baking. The tenderloin will be wonderfully tender and juicy.
• Once you remove the seared tenderloin from the oven, let it rest for at least 5 minutes. Cover it with foil or a plate before slicing.
• Mushrooms don’t need to be washed with water before sautéing. Just clean them with a cloth. This also applies to recipes like chicken stroganoff.
• If your sauce is too thick, simply add a bit of water or chicken broth to reach the desired consistency.
• You can also add a bit of Worcestershire sauce to the sauce.
• Use fresh herbs when serving, such as parsley or mint.

This pork tenderloin in the oven is perfect for the weekend. Juicy and tender pork tenderloin with a flavorful sauce, paired with perfect roasted potatoes makes for a fantastic culinary experience.