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pork tenderloin slices served with berry sauce.

Pork Tenderloin With Sauce

Julia | The Yummy Bowl
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

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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