Switch up your protein and serve a flavorful pork tenderloin this holiday season.
If you’re tired of the turkey, elevate your meat dish at this year’s holiday party. Let a rosemary Dijon pork tenderloin be the star of the show! It has zest, spice, and everything nice.
Lindsey Hargett shares all the kitchen tricks for making this holiday dish.
Rosemary Dijon Pork Tenderloin
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons soy sauce
- 2-3 tablespoons minced garlic (about 6-8 cloves)
- 2 tablespoons brown sugar
- 2 tablespoons dijon mustard
- ¼-½ teaspoon red pepper flakes, depending on spice preference
- ¼ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chopped fresh rosemary, plus more for topping
- 4 tablespoons lemon juice, divided
- 3 teaspoons lemon zest, divided
- 1 pork loin, about 1 ½-2 lbs
- 1 cup chicken broth
- 2 tablespoons cornstarch
- In a large zip-top bag or bowl, whisk together 2 tablespoons of olive oil, soy sauce, garlic, brown sugar, dijon mustard, red pepper flakes, pepper, salt, rosemary, 2 tablespoons of lemon juice, and 2 teaspoons lemon zest. Add the tenderloin to the marinade and rotate it around so that it is completely covered. Let it marinate in the fridge for at least 30 minutes, or overnight for even better flavor.
- Once it has marinated, heat a large sauté pan over medium high heat with the remaining 2 tablespoons of olive oil. Remove the pork from the marinade but do not discard it! It’ll be used to make a sauce.
- Once the pan is hot, add in your pork. Let it sear on all sides, about 4-5 minutes per side, until browned but not all the way cooked through.
- Place the pork on a baking sheet, then bake in the oven at 400℉ until finished cooking. Cook time will vary depending on the size of your tenderloin, so just make sure to cook it until it is cooked through to your preferred doneness. This shouldn’t take longer than 8-10 minutes, if your tenderloin is thin, or longer for a larger tenderloin. (Tip: use a meat thermometer to cook it to the exact temperature you want! 145℉ for medium-rare or 160℉ for well done.)
- While your tenderloin is finishing in the oven, make your sauce. To the same saute pan that you seared the pork in, add the marinade and chicken broth and bring to a simmer over medium heat. Add in the remaining 2 tablespoons of lemon juice and 1 teaspoon lemon zest. Cook for about 8-10 minutes, to cook through completely. Add more lemon juice, if needed, to balance the saltiness of the marinade.
- Whisk together the cornstarch with 2 tablespoons of water, then stir into the simmering sauce in the pan. Stir until thickened.
- Once the pork is done cooking, cover with foil and let it rest for 5-10 minutes to seal in all of the juices. Slice it into tenderloins, drizzle with sauce, and top with extra topped rosemary to serve.