EFK Kitchen Ready
EFK Tuscan Garlic-Herb Pork Tenderloin
Pork tenderloin with a garlic, rosemary, thyme, and lemon crust, seared in carbon steel and finished in the oven with a quick savory pan sauce.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 45 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Heat the oven to 400°F. Trim the silver skin from the pork tenderloins.
- Season the pork with olive oil, garlic, rosemary, thyme, salt, black pepper, and lemon zest.
- Sear all sides in a hot de Buyer skillet until well browned.
- Transfer the skillet to the oven and roast until the pork reaches 145°F.
- Rest at least 5 minutes before slicing.
- Deglaze the skillet with stock, reduce the pan juices, and whisk in optional butter. Slice the pork across the grain and serve with the sauce.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12.5-inch or 14-inch carbon-steel skillet; tongs; instant-read thermometer; BlueStar range and oven.
Food safety & storage
For whole pork cuts, FDA guidance lists 145°F with a 3-minute rest as the safe minimum internal temperature. This EFK method rests the tenderloin at least 5 minutes. Refrigerate leftovers within 2 hours and use within 3–4 days.
Leftovers & make-ahead
Refrigerate up to 3–4 days. Reheat slices gently in a skillet with a spoonful of pan sauce or stock to help keep the pork moist.
View this recipe on the original EFK website ↗