Last Updated on February 28, 2024
Today, we’re going to be looking at how to make a Pan Seared Pork Tenderloin with Pan Sauce. This dish is sizzling, juicy and above all, absolutely delicious. It’s a dish that the entire family will enjoy! Not only that, but it’s incredibly simple too. Tender pork that’s been cooked in incredible spices such as thyme, paprika, and garlic, drizzled in a tasty sauce – what more could you ask for? But how do you go about making this dish? Let’s take a closer look.
What Is Pork Tenderloin?
You may not be familiar with pork tenderloin. If not, you may know it better from one of its other names, such as pork steak or Gentleman’s cut. Essentially, it’s a cut of pork that is usually around two inches wide. It’s a sought-after part of the pig, as it’s often the leanest and most tender part. Pork tenderloin is not to be confused with pork loin, which is a very different part of the pig. Also, pork medallions are usually cut from tenderloin.
What is pan sauce?
As you can probably guess from the name, pan sauce is a sauce that comes from the pan that you’ve used to cook your dish. Whether you’re cooking pork, steak, or seafood, they’ll usually be particles stuck to the bottom of the pan. This becomes a smooth, silky sauce that you can then use to accompany the dish you’re making. It’s a quick, easy way to make a sauce with no additional ingredients.
Ingredients in pan-seared pork tenderloin with pan sauce
The ingredients for a pan-seared pork tenderloin can vary massively, depending on which recipe you’re following and which flavors you’re using. Our recipe today uses the following ingredients:
- avocado or vegetable oil
- pork tenderloin
- salt
- black pepper
- dried thyme
- sweet paprika
- garlic powder
- butter
- low sodium chicken broth
- fresh parsley
Nutritional information of pan-seared pork tenderloin with pan sauce
You may be wondering what the nutritional value is when it comes to pan-seared pork tenderloin with pan sauce. Each serving of this dish contains the following:
- Calories: 230
- Fat: 14g
- Cholesterol: 81mg
- Sodium: 93mg
- Potassium: 482mg
- Carbs: 1g
- Fiber: 1g
- Sugar: 1g
- Protein: 24g
Pan Seared Pork Tenderloin With Pan Sauce Recipe
The reason you’re here is how to find out how to make this tasty dish – so let’s get down to it! This recipe is inspired by one from Diethood. It’s ready in no time at all and is perfectly served as an appetizer or as a main course with your choice of side, such as vegetables or baked potatoes.
Ingredients
The ingredients you’ll need for this recipe are:
- 2 tablespoons of avocado/vegetable oil
- 1 lb of pork tenderloin (be sure to cut into medallions)
- salt (to taste)
- black pepper (to taste)
- 1 teaspoon of dried thyme
- 1/2 teaspoon of sweet paprika
- 1/4 teaspoon of garlic powder
- 1 tablespoon of butter (plus a dash more for the sauce)
- 1/2 cup of chicken broth (preferably low sodium)
- sprinkle of fresh parsley to garnish
Recipe
Now all you need to do is:
Step 1: Prepare
Gather all of the ingredients you need for this recipe. Add one tablespoon of oil to a skillet over a medium heat. While the oil is heating, cut your pork tenderloin into 12 evenly sized slices (these are called medallions). In a bowl, add the salt, black pepper, thyme, garlic powder, and paprika. Mix the ingredients together and add the seasoning to the pork medallions. You can press down the seasoning with a spatula to ensure maximum flavor.
Step 2: Cook
Place half of the tenderloin slices into the heated pan and cook for around 3 minutes. Ensure they have enough space to cook and do not overcrowd. After 3 minutes, turn the medallions over and add around half a tablespoon of butter to the pan and cook for a further 3 minutes. It may take slightly longer, depending on the size of your medallions. The internal temperature will be around 145F once cooked. Remove from pan and cook the rest of the tenderloin slices. Once cooked, set the slices aside.
Step 3: Make the Sauce
Into the empty pan, add the chicken broth gradually and whisk continually for around one minute. Ensure you’re scraping the bottom of the pan to get as much flavor as possible. Add a small amount of butter to help the sauce thicken and stir gently. Now add the medallions back to the pan and use a spoon to pour the sauce over the entire medallions.
Step 4: Serve
Remove from heat and serve. Garnish with chopped parsley and eat as it is as an appetizer, or with a side dish of your choice for a main, such as baked potatoes or vegetables. Enjoy!
Conclusion
I hope this post has given you an idea on how to make pan-seared pork tenderloin with pan sauce. It couldn’t be easier and it’s the perfect dish for all of the family. This pork tenderloin makes moist and juicy meat, that you won’t be able to resist!
Do you have any tips or tricks when it comes to making pan-seared pork tenderloin with pan sauce? If so, please feel free to let me know in the comments below. Sharing is caring!
FAQs
How Do You Pan Fry Sliced Pork Tenderloin?
The best way to pan fry sliced pork tenderloin is to place in a pan that has a small amount of hot oil in. Fry for around 3 minutes and turn over to cook for another 3 minutes. Be sure not to overcrowd the pan for best results.
How Do You Cook a Pork Tenderloin Without Drying Out?
Covering the pork tenderloin with pan sauce and spooning it over regularly will stop the tenderloin from drying out.
How Do You Sear a Pork Loin?
Searing is simply cooking the pork loin for a few minutes either side to give it a good color.
Should Pork Tenderloin Be Cooked Fast or Slow?
Tenderloin should be cooked fast and hot for best results.
Pan Seared Pork Tenderloin with Pan Sauce: How To
Ingredients
- 2 tablespoons of avocado/vegetable oil
- 1 lb of pork tenderloin (be sure to cut into medallions)
- salt (to taste)
- black pepper (to taste)
- 1 teaspoon of dried thyme
- 1/2 teaspoon of sweet paprika
- 1/4 teaspoon of garlic powder
- 1 tablespoon of butter (plus a dash more for the sauce)
- 1/2 cup of chicken broth (preferably low sodium)
- sprinkle of fresh parsley to garnish
Instructions
- PrepareGather all of the ingredients you need for this recipe. Add one tablespoon of oil to a skillet over a medium heat. While the oil is heating, cut your pork tenderloin into 12 evenly sized slices (these are called medallions). In a bowl, add the salt, black pepper, thyme, garlic powder, and paprika. Mix the ingredients together and add the seasoning to the pork medallions. You can press down the seasoning with a spatula to ensure maximum flavor.2 tablespoons of avocado/vegetable oil, 1 lb of pork tenderloin (be sure to cut into medallions), salt (to taste), black pepper (to taste), 1 teaspoon of dried thyme, 1/4 teaspoon of garlic powder, 1/2 teaspoon of sweet paprika
- CookPlace half of the tenderloin slices into the heated pan and cook for around 3 minutes. Ensure they have enough space to cook and do not overcrowd. After 3 minutes, turn the medallions over and add around half a tablespoon of butter to the pan and cook for a further 3 minutes. It may take slightly longer, depending on the size of your medallions. The internal temperature will be around 145F once cooked. Remove from pan and cook the rest of the tenderloin slices. Once cooked, set the slices aside.1 tablespoon of butter (plus a dash more for the sauce)
- Make the SauceInto the empty pan, add the chicken broth gradually and whisk continually for around one minute. Ensure you're scraping the bottom of the pan to get as much flavor as possible. Add a small amount of butter to help the sauce thicken and stir gently. Now add the medallions back to the pan and use a spoon to pour the sauce over the entire medallions.1 tablespoon of butter (plus a dash more for the sauce), 1/2 cup of chicken broth (preferably low sodium)
- ServeRemove from heat and serve. Garnish with chopped parsley and eat as it is as an appetizer, or with a side dish of your choice for a main, such as baked potatoes or vegetables. Enjoy!sprinkle of fresh parsley to garnish
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
