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Weeknight • Pork

Pan-Seared Pork Tenderloin with Garlic Herb Butter

Tender, golden-brown medallions of pork basted in a rich pan sauce infused with butter, garlic, and fresh rosemary.

Prep
10 min
Cook
15 min
Servings
4
Level
Weeknight
Pan-Seared Pork Tenderloin with Garlic Herb Butter

Pork tenderloin is one of the most underrated cuts in the meat aisle—it is lean, remarkably tender, and cooks through in mere minutes. Slicing the tenderloin into thick medallions ensures a deeply browned crust and juicy, succulent center. A quick pan-baste with bubbling butter, smashed garlic, and fresh rosemary brings the whole dish together.

Ingredients

Yield: 4 servings

Main

  • 1 1/2 pounds pork tenderloin, trimmed and sliced into 1-inch medallions
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, lightly smashed
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tablespoon fresh lemon juice

Preparation

  1. Step 1

    Pat the pork medallions thoroughly dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder.

  2. Step 2

    Heat olive oil in a heavy large cast-iron skillet over medium-high heat until shimmering.

  3. Step 3

    Add the pork medallions in a single layer without crowding. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.

  4. Step 4

    Flip the medallions. Immediately reduce heat to medium and add the butter, smashed garlic cloves, rosemary, and thyme sprigs to the skillet.

  5. Step 5

    As the butter foams, tilt the pan slightly and continuously spoon the melted herb butter over the medallions for 3 to 4 minutes, until the internal temperature reaches 145°F (63°C).

  6. Step 6

    Remove the pork to a plate and let rest for 5 minutes. Stir fresh lemon juice into the pan butter and drizzle over the pork before serving.

Tips

  • Do not overcook pork tenderloin; pulling it off the heat right at 145°F ensures it stays exceptionally juicy and slightly blush-pink.
  • Pair these tender medallions with creamy mashed potatoes or crusty sourdough bread to catch the aromatic herb butter.

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