EFK Tested
EFK Mediterranean Lemon-Garlic Pork Tenderloin
EFK Mediterranean Lemon-Garlic Pork Tenderloin is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
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Directions
- Heat BlueStar oven to 400°F. Trim silver skin from pork and pat dry. Coat pork with olive oil, lemon zest, garlic, oregano, rosemary, salt, pepper, and paprika. Heat a seasoned de Buyer skillet over medium-high heat and sear tenderloins on all sides until well browned. Transfer the skillet to the oven and roast until the thickest portion reaches 145°F. Remove pork and rest at least 5 minutes. Return skillet to moderate heat, add chicken stock, scrape up the browned bits, and reduce into a light pan sauce. Finish sauce with fresh lemon and parsley. Slice pork across the grain and spoon pan juices over the top.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12-inch or 14-inch carbon-steel skillet; tongs; instant-read thermometer; BlueStar range and oven.
Food safety & storage
Cook whole pork tenderloin to 145°F and allow at least a 3-minute rest; the EFK method uses a 5-minute rest. Refrigerate promptly and use within 3–4 days. Reheat gently with pan juices or a splash of stock to preserve moisture.
View this recipe on the original EFK website ↗