Lemony Garlic and Herb Pork Tenderloin

Try this tender, juicy tenderloin for dinner tonight.

lemony garlic and herb pork tenderloin
Mike Garten

A dollop of crème fraîche stirred into the sauce adds just enough creaminess to balance this bright and flavorful dinner. Yum!

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Cal/Serv: 415
Yields: 4 servings
Total Time: 0 hours 40 mins
1/4 c.

finely chopped mixed fresh herbs, such as parsley, mint, chives, rosemary and thyme


clove garlic, finely grated

1 tsp.

grated lemon zest

1/4 tsp.

red pepper flakes

1/4 c.

plus 1 tablespoon olive oil


11/4-pound pork tenderloin 

Kosher salt

1/4 c.

 low-sodium chicken broth

1/4 c.

apple cider vinegar

2 tbsp.

Dijon mustard

1 tbsp.


1/4 c.

crème fraîche

1 1/4 tsp.

thyme leaves, finely chopped

  1. In small bowl, combine herbs, garlic, lemon zest, red pepper flakes, and 1/4 cup oil. 
  2. Heat remaining tablespoon oil in large cast-iron skillet on medium-high. Season pork with 1 teaspoon salt and
    cook until browned on all sides, 5 to 6 minutes. Brush herb mixture over top and sides of pork. 
  3. Add chicken broth and vinegar to skillet, then transfer skillet to oven and roast until pork registers 140°F on instant-read thermometer inserted into thickest part, 18 to 25 minutes. Transfer to cutting board and let rest at least 10 minutes before slicing.
  4. Return skillet with liquid to medium-low and whisk in mustard and honey. Simmer until slightly thickened,
    about 5 minutes; remove from heat and whisk in crème fraîche and thyme. Serve over sliced pork. 

NUTRITIONAL INFORMATION (per serving): About 415 calories, 28.5 g fat (7.5 g saturated), 32 g protein, 750 mg sodium, 7 g carbohydrate, 1 g fiber 

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