Nicole McLaughlin Pork Tenderloin Recipes

This garlic-herb pork tenderloin pairs a lean pork roast with Dijon mustard, honey, garlic, and rosemary, then sears and oven-roasts it until juicy. For readers searching Nicole McLaughlin pork tenderloin recipes, this page offers a straightforward standalone recipe with practical timing, a simple glaze, and clear temperature guidance.

Ingredients

1 pork tenderloin, about 1¼ lb (570 g), silver skin trimmed
1 tsp coarse kosher salt (5 g)
½ tsp freshly ground black pepper (1 g)
1 tsp smoked or sweet paprika (2 g)
1 tbsp olive oil (15 ml)
1 tbsp Dijon mustard (15 g)
1 tbsp honey (21 g)
2 tsp apple cider vinegar (10 ml)
1 garlic clove, finely grated or minced (about 3 g)
1 tsp finely chopped fresh rosemary (about 1 g), or ½ tsp dried rosemary (about 0.5 g)

Instructions

Heat the oven and prepare the pork. Set a rack in the center of the oven and heat it to 425°F (218°C). Allow about 15 minutes for setup and seasoning, including the oven preheat. Pat the tenderloin dry with paper towels. If a thin, shiny strip of silver skin remains, slide the tip of a small sharp knife beneath it and trim it away without removing much meat. Leave the tenderloin whole; cutting it into medallions now would make it cook too quickly and lose the benefit of roasting it as one piece.
Season the tenderloin. Stir the salt, black pepper, and paprika together, then sprinkle the mixture over every side of the pork. Press the seasoning on gently so it adheres. In a small bowl, combine the Dijon, honey, vinegar, garlic, and rosemary. Keeping the glaze separate for now makes it easier to brown the meat without the honey scorching in the hot pan.
Sear the pork. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the tenderloin and sear it for about 2 minutes on each of its three broad sides, turning with tongs; this takes roughly 6 minutes altogether. If your skillet is too small to lay the pork flat, cut the tenderloin crosswise into two equal pieces so they fit, rather than folding or crowding the meat. The goal is a browned surface, not a cooked-through center.
Add the glaze and roast. Take the skillet off the burner briefly. Brush or spoon the mustard-honey mixture over the top and sides of the pork. Transfer the skillet to the oven and roast for 18 to 22 minutes, turning the tenderloin once if one side is noticeably thicker or browning faster. Start checking the internal temperature at about 18 minutes; oven performance and the tenderloin’s thickness affect the time, so use temperature rather than the clock to decide when it is done.
Check for doneness and rest. Insert an instant-read food thermometer into the thickest part of the meat, avoiding the pan. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a rest of at least 3 minutes. When the center reaches that temperature, move the pork to a clean cutting board and rest it for 5 minutes. The juices settle as it rests, and the brief wait also makes the tenderloin easier to slice neatly.
Slice and serve. Cut the tenderloin crosswise into slices about ½ inch (1.3 cm) thick. Spoon any glaze and browned juices from the skillet over the slices, taking care with the hot handle. Taste a small piece and add a pinch of salt or pepper only if needed. Serve while warm, with the remaining pan juices at the table.

Tips

Use a thermometer, not color alone. Pork can look slightly pink at a safe 145°F (63°C), and a fully white center is not a reliable temperature check. Insert the probe into the thickest section from the side if the tenderloin is narrow; this helps keep the tip in the center of the meat.
Dry the surface before seasoning. Moisture on the pork can prevent good browning. Pat it thoroughly dry, and let excess liquid drain away if the package contains a lot of purge. A well-browned surface adds savory flavor, while the glaze supplies sweetness and tang.
Mind the pan and the honey. Use an oven-safe skillet and add the glaze after searing, not while the pork is over the direct burner. Honey can darken quickly in a hot pan. If you do not have an oven-safe skillet, transfer the seared pork to a small roasting pan before glazing and roasting; add any pan drippings from the skillet to the pan as well.
Adjust for what is on hand. Dried rosemary works in place of fresh, but use about half as much because it is more concentrated. If you have no apple cider vinegar, use white wine vinegar or lemon juice in the same amount; either gives the glaze a sharper, less apple-like tang.

Serving Suggestions

Serve the pork with a starch that can catch the sweet-savory juices. Creamy mashed potatoes, roasted baby potatoes, buttered egg noodles, or rice all work well, and a slice of crusty bread can mop up the glaze. For vegetables, pair the tenderloin with green beans, broccoli, carrots, Brussels sprouts, or a simple green salad. If roasting vegetables in the oven at the same time, choose pieces that can cook at 425°F (218°C) and start them early enough to finish as the pork rests.

For a balanced plate, combine one starch and one crisp or tender vegetable rather than adding several rich sides. A salad dressed with a tart vinaigrette is especially useful alongside the honey in the glaze. The recipe serves four as a main course, though appetites and side dishes vary; for a larger dinner, consider adding another tenderloin instead of using an oversized pork loin, which needs a different cooking time. Slice the meat just before serving so it stays warm, and pass extra pan juices separately for anyone who wants more.

Variations

Make it citrus-herb: Replace the apple cider vinegar with 2 teaspoons (10 ml) of lemon juice and add 1 teaspoon (2 g) of finely grated lemon zest to the glaze. The result is brighter and less fruity, which pairs nicely with potatoes or green vegetables. Keep the honey in place to balance the lemon’s acidity.

Try a maple glaze: Swap the honey for 1 tablespoon (20 g) of maple syrup. It gives the coating a deeper, woodsy sweetness; check the pork promptly because sweet glazes can brown fast. For a gentle heat, add ¼ teaspoon (0.5 g) of red pepper flakes to the mustard mixture, or use a pinch of cayenne. Increase the heat only a little at first so it does not overpower the rosemary.

Change the herbs: Thyme can replace the rosemary in equal measure, and a small amount of chopped sage also suits pork. If using dried herbs, start with half the quantity of fresh herbs and crush them between your fingers to release their aroma. Avoid adding a large handful of fresh herbs to the glaze: too much can make it taste grassy and obscure the mustard and meat.

Make it without a skillet-to-oven pan: Brown the pork in any heavy skillet, then move it to a small roasting pan or rimmed baking dish. Brush on the glaze and roast as directed. The dish will not collect quite the same concentrated browned bits as an oven-safe skillet, but the tenderloin will still brown during the initial sear and cook correctly when checked with a thermometer.

Storage and Reheating

Refrigerate leftover pork within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. Store the slices with their pan juices, if possible, because the liquid helps protect the lean meat from drying out. For longer storage, freeze portions in a freezer-safe container for up to 2 to 3 months for best quality; thaw them in the refrigerator rather than on the counter.

For gentle reheating, put slices and a spoonful of their juices in a covered skillet over low heat, adding a splash of water or broth if the pan looks dry. Turn the slices once and heat until the center reaches 165°F (74°C), the safe temperature for reheated leftovers. A microwave also works: cover the pork, heat in short intervals at medium power, and check the thickest piece with a thermometer. Reheating the tenderloin whole can take longer and warm unevenly, so slice it first. Avoid repeated cycles of cooling and reheating; warm only the portion you plan to eat.

Frequently Asked Questions

Can pork tenderloin be a little pink in the middle?
Yes. A slight blush can remain when a whole cut of pork has reached the USDA FSIS minimum of 145°F (63°C) and rested for at least 3 minutes. Check the thickest point with a food thermometer rather than judging safety by whether the meat looks white or pink. If the temperature is below 145°F (63°C), return it to the oven and check again after a few minutes.

Is pork tenderloin the same as pork loin?
No. Tenderloin is a long, narrow, relatively lean muscle that cooks quickly. Pork loin is much larger and thicker, so it generally needs a different roasting time and may not fit this recipe’s timing. For best results, use a tenderloin close to the listed 1¼-pound (570 g) size, and rely on its internal temperature rather than substituting a larger cut without adjusting the method.

Can I prepare the pork ahead?
You can trim and season the tenderloin and mix the glaze earlier in the day. Keep the raw pork covered in the refrigerator and store the glaze in a separate covered container. For even cooking, take the meat out only while you heat the oven and skillet, then cook it promptly. Do not leave raw pork at room temperature for an extended period, and do not brush raw-meat juices onto the finished slices.

What if I do not have Dijon mustard?
Use smooth yellow mustard in the same amount for a milder, simpler flavor. Whole-grain mustard also works, though the glaze will have visible seeds and a coarser texture. If using a very sharp or spicy mustard, start with 2 teaspoons (10 g), taste the glaze, and add the remaining teaspoon if you want a stronger mustard flavor.

Why did my tenderloin turn out dry?
The most common reason is cooking it past its target temperature; tenderloin is lean and has little fat to buffer overcooking. Oven times are only estimates, so check early with an instant-read thermometer. Slicing it immediately can also let juices run onto the board, so allow the full 5-minute rest, then cut across the grain into slices and serve them with the collected pan juices.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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