Pork Tenderloin with a Simple Honey Dijon Pan Sauce

Pork Tenderloin comes from the grocery store with seasoning already on it, right?

Can I tell you a secret?! It wasn’t that long ago (I won’t say when) that I discovered that Pork Tenderloin tastes better when you season it or make a sauce for it yourself. I didn’t understand why you would waste your time making a marinade or sauce, when they so conveniently did it for you.

Yes, for real…..

I had it in my head that it was a waste of time and just grab the package that had already been marinating for a while. “They are so smart,” I thought, “why would anyone buy it any other way.” Now don’t get me wrong, I do still like the convenience of it and will admit that it doesn’t taste that bad. When in a pinch, it’s not a horrible option. Please correct me if I am wrong, because I have not researched what ingredients are used in the pre-marinated sauces. Kind of nervous to find out.

Well, I eventually learned that it only takes a few ingredients, a few extra minutes, and tastes even BETTER than the store-bought pre-seasoned stuff. Oh. My. I will seriously have a hard time going back to the old “simple” way.

This recipe only took six additional ingredients, that you most likely already have in your pantry and you will impress your family and/or guests. Pair it with the Spring Green Panzanella salad and you have yourself an excellent meal that didn’t take much time at all!

Pork Tenderloin with a Simple Honey Dijon Pan Sauce Recipe

Ingredients:

• 2 pork tenderloins, 1 lb. each
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

For the Sauce:

• 1 cup low sodium chicken stock
• 1 tablespoon sherry or red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon cold butter
• 2 tablespoons parsley, chopped

Pork Tenderloin Instructions:

1. Preheat oven to 375F.
2. Trim excess fat and silver skin from the tenderloins; pat dry and season well salt and pepper.
3. Heat a large oven-safe frying pan on medium high heat, add olive oil and brown tenderloins, 2-3 minutes on each side.
4. Transfer the pan to the preheated oven and roast for about 20-30 minutes or until the internal temperature of the pork reaches 145F. (Please don’t overcook or it will dry out.) 
5. Remove the pan from the oven. Place tenderloins on a plate and tent with aluminum foil to keep warm while you make the sauce.

Simple Dijon Honey Pan Sauce Instructions:

1. Add the chicken stock to the pan and heat over medium high heat till bubbling. (Be careful with that handle. It will still be hot from the oven.)
2. Add the vinegar, mustard, and honey, whisking to blend.
3. Use a wooden spoon to scrape the bottom of the pan to dissolve all the brown bits.
4. Add the juices from the plate with the pork tenderloin.
5. Reduce the sauce by half, about 2-3 minutes. Add pepper to taste and salt, if needed.
6. Add butter and whisk to incorporate into pan mixture until a sauce comes together. Add parley and serve with sliced tenderloin.