By Casa de Suna
Published May 26
The best recipes in our kitchen didn't come from cookbooks. They came from watching the women before us cook. Our Recipe Box Series brings those dishes back to the table, passed down through four generations and made exactly as they always have been.
Perfectly seasoned and roasted until tender, this pork tenderloin is a true generational favorite. The meat is first seared for a beautiful golden crust, then roasted until soft, juicy, and full of flavor. Finished with a rich honey dijon pan sauce, every bite feels comforting, classic, and completely irresistible.
How to Make It
Difficulty: Easy
Overall Time: 1 Hr 15 min
Prep Time: 40 min
Cook Time: 35 min
Serves: 8
INGREDIENTS
Pork Ingredients:
- 2 pork tenderloins (about 1–11⁄2 lbs each)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 tsp paprika
- 2 tbsp butter
Honey Dijon Pan Sauce:
- 1⁄2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 tbsp butter
Pork Ingredients:
- 2 pork tenderloins (about 1–11⁄2 lbs each)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 tsp paprika
- 2 tbsp butter
- 1⁄2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 tbsp butter
INSTRUCTIONS
- Pat the pork tenderloin dry with paper towels. In a small bowl mix the olive oil, garlic, Dijon, honey, soy sauce, thyme, rosemary, salt, pepper, and paprika. Rub the mixture all over the pork. Let sit for 20–30 minutes if you have time.
- Preheat oven to 425°F (220°C). Heat a large oven-safe skillet over medium-high heat. Add butter and sear pork for about 2 minutes per side until beautifully golden.
- Transfer skillet to the oven and roast for 15–20 minutes until internal temperature reaches 145°F (63°C). Remove from oven and let rest for 10 minutes to keep it juicy.
- Place skillet back on the stove over medium heat. Add chicken broth, Dijon, and honey. Scrape up the browned bits from the pan. Simmer 2–3 minutes, then whisk in butter for a silky finish.
- Serve with roasted baby potatoes and salad.
- Pat the pork tenderloin dry with paper towels. In a small bowl mix the olive oil, garlic, Dijon, honey, soy sauce, thyme, rosemary, salt, pepper, and paprika. Rub the mixture all over the pork. Let sit for 20–30 minutes if you have time.
- Preheat oven to 425°F (220°C). Heat a large oven-safe skillet over medium-high heat. Add butter and sear pork for about 2 minutes per side until beautifully golden.
- Transfer skillet to the oven and roast for 15–20 minutes until internal temperature reaches 145°F (63°C). Remove from oven and let rest for 10 minutes to keep it juicy.
- Place skillet back on the stove over medium heat. Add chicken broth, Dijon, and honey. Scrape up the browned bits from the pan. Simmer 2–3 minutes, then whisk in butter for a silky finish.
- Serve with roasted baby potatoes and salad.
