Garlic-Herb Pork Tenderloin with Roasted Broccoli
25min
45min
4
788
Chef's Note
For the juiciest pork tenderloin, use a meat thermometer and remove it from the oven when it reaches 140°F, as it will continue cooking while resting to reach the safe temperature of 145°F. The herb mixture can be prepared up to 24 hours in advance and stored in the refrigerator to save time and allow the flavors to develop.
Tags
Ingredients
3 pounds pork tenderloin
2 pounds broccoli florets
6 tablespoons olive oil
8 cloves garlic cloves
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 tablespoon fresh sage
1 whole lemon
2 tablespoons dijon mustard
1 tablespoon honey
1 cup chicken broth
2 tablespoons butter
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 tablespoon cornstarch
2 tablespoons water
1.5 pounds baby potatoes
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Finely mince 6 garlic cloves, and chop the fresh rosemary, thyme, and sage. Zest the lemon and then cut it in half.
- 3
In a small bowl, combine 3 tablespoons of olive oil, minced garlic, chopped herbs, lemon zest, 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a marinade.
- 4
Pat the pork tenderloins dry with paper towels. Season all sides with the remaining salt and pepper.
- 5
Rub the herb marinade all over the pork tenderloins, making sure to coat them evenly. Let them marinate at room temperature for 15 minutes.
- 6
While the pork is marinating, cut the baby potatoes in half and toss them with 2 tablespoons of olive oil, remaining minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them on one side of a large baking sheet.
- 7
Toss the broccoli florets with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes. Spread them on the other side of the baking sheet with the potatoes.
- 8
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
- 9
Transfer the skillet with the pork to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). At the same time, place the baking sheet with vegetables in the oven.
- 10
Remove the pork from the skillet and let it rest on a cutting board, tented with foil, for 10 minutes. Continue roasting the vegetables if they need more time to become tender and caramelized.
- 11
While the pork is resting, place the skillet over medium heat. Add the chicken broth and squeeze in the juice from the lemon halves, scraping up any browned bits from the bottom of the pan.
- 12
In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this into the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes.
- 13
Remove the sauce from heat and whisk in the butter until melted and incorporated.
- 14
Slice the pork tenderloin into 1/2-inch medallions. Serve with the roasted broccoli and potatoes, drizzling the garlic-herb sauce over the pork.
Nutrition Information (per serving)
788
79g
40g
35g
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