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pork tenderloin slices served with berry sauce.

Pork Tenderloin With Sauce

Julia
This tender Pork Tenderloin recipe is sure to win over any crowd! Experience the succulence of juicy pork slices, delicately coated in a flavorful mix of herbs and spices before being expertly pan-seared. Pair it with lingonberry sauce or cranberry sauce for a delightful serving
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4 servings
Calories 274 kcal

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INGREDIENTS
  

  • 1 ½ pounds pork tenderloin
  • 1 teaspoon sea salt
  • ½ teaspoon black ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 tablespoon smoked paprika
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1-2 cups lingonberry sauce

INSTRUCTIONS
 

  • Preheat Oven and Prepare Tenderloin: Preheat the oven to 400°F (around 204°C). Trim off the white fat from the pork tenderloin using a sharp knife. Use a fork to poke holes all over the tenderloin.
  • Prepare Spice Rub: In a mixing bowl, combine the spices (salt, pepper, garlic powder, paprika, etc.) with 1 tablespoon of olive oil. Mix them well to create a spice paste.
  • Coat the Pork: Pour the spice mixture over the pork tenderloin and rub it thoroughly to coat the meat evenly.
  • Sear the Tenderloin: Heat a large pan over medium heat with 1 tablespoon of olive oil.
  • Add the seasoned pork tenderloin to the hot pan and cook it on both sides until it achieves a nice golden crust and slightly crispy exterior. This should take about 5-6 minutes per side.
  • Transfer to Baking Dish and Bake: Place the seared pork tenderloin onto a baking dish or sheet lined with parchment paper. Set a timer for 8 minutes.
  • After 8 minutes, flip the tenderloin and bake for an additional 8 minutes in the oven at 400°F (around 204°C). Check the meat's internal temperature using a meat thermometer; it should read around 140°F-150 (around 65°C) for proper doneness.
  • Sauce: If using lingonberry sauce like me, then start making it now.
  • Rest the Meat: Once cooked, remove the pork tenderloin from the oven and let it rest for 10-15 minutes. You can leave it in the baking dish or transfer it to a cutting board. At this stage, I enjoy using a spoon to drizzle the cooking juices all over the pork.
  • Slice and Serve: Slice the rested meat into your desired thickness.

VIDEO

NOTES

  • This recipe makes about 4 portions.
  • Serve the cooked pork tenderloin with your choice of homemade lingonberry sauce, barbecue sauce, mustard sauce or cranberry sauce poured over the top.
  • To Store. To store leftovers, ensure the pork tenderloin is cooled and transfer it to an airtight container in the refrigerator for 1-2 days. Reheat in the microwave, adding a splash of water or broth if needed for moisture.
  • To Freeze. For longer storage, wrap leftover portions in foil, place in a freezer-safe plastic bag, and freeze for about 2 months. Thaw in the refrigerator overnight and reheat as instructed above.
 

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NUTRITION

Calories: 274kcalCarbohydrates: 4gProtein: 36gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 111mgSodium: 677mgPotassium: 736mgFiber: 1gSugar: 0.3gVitamin A: 883IUVitamin C: 2mgCalcium: 26mgIron: 3mg
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