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Pan Seared Pork Tenderloin with Pan Sauce
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Pan Seared Pork Tenderloin with Pan Sauce: How To

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.
Course: Appetizer, Dinner, Main Course
Cuisine: American
Keyword: How do you cook a pork tenderloin without drying out?, How do you pan fry sliced pork tenderloin?, How do you sear a pork loin?, pan seared pork tenderloin with pan sauce, Should pork tenderloin be cooked fast or slow?
Author: aniasvibrantkitchen

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

  • 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.
    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
  • 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.
    1 tablespoon of butter (plus a dash more for the sauce)
  • 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.
    1 tablespoon of butter (plus a dash more for the sauce), 1/2 cup of chicken broth (preferably low sodium)
  • 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!
    sprinkle of fresh parsley to garnish