epicurious4.8
Juiciest Pork Tenderloin
This pork tenderloin recipe yields the juiciest pork—and it's quick to make on a weeknight. You'll prep a marinade and save some for the honey-mustard sauce.
👥 6 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 20 min👤 Kat Boytsova📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Season two 1–1½-lb. pork tenderloins all over with 2½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt and 2 tsp. freshly ground black pepper and transfer to a large bowl or resealable bag. Add 2 Tbsp. thyme leaves and finely grate 4 garlic cloves over the pork.
1–1½-lb. pork tenderloins2. freshly ground black pepper2 tsp. thyme leaves2 Tbsp
2
Mix ¼ cup apple cider vinegar, ¼ cup Dijon mustard, ¼ cup honey, 1 tsp. onion powder, and ½ tsp. red pepper flakes in a small bowl until just combined. Season with remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Pour half of honey-mustard sauce over pork and turn to coat. Reserve remaining honey-mustard sauce for serving. Cover or seal bag and let marinate, refrigerated, for at least ⏱️ 1 hour and up to overnight.
. onion powder1 tsp
3
Preheat oven to 425°.
4
Heat 2 Tbsp. neutral oil (such as grapeseed) in a large cast-iron skillet over medium-high. Remove pork from marinade and let excess drip off. Sear pork, turning occasionally, until browned on all sides, 6–⏱️ 8 minutes.
. neutral oil (such as grapeseed)2 Tbsp
5
Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part registers 140°, 14–⏱️ 18 minutes. Transfer pork to a cutting board and let rest at least ⏱️ 5 minutes before slicing ½” thick. Serve drizzled with reserved honey-mustard sauce.
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