Flavorful Citrus Glazed Pork Tenderloin, seared and roasted in an oven-safe skillet for an easy and delicious meal…
This tender and juicy pork tenderloin cooks quickly in the oven. My husband, daughter and I enjoyed one for dinner and we used the second one to slice for sandwiches and use in salads the next day. The flavor of the pork was outstanding and the meat so juicy. My husband said it was the best pork tenderloin he has ever had. Now, that’s quite a compliment!
Pork tenderloin is one of the easiest cuts of meat to cook and it’s a favorite of mine. Usually, when I cook pork tenderloin, I place the pork on a tray to roast in the oven. Recently however, I came across a different method for cooking pork tenderloin from The Kitchn that intrigued me and I thought I’d give their method a try. It was by far the easiest way I’ve ever cooked pork tenderloin and delivered an amazing flavor.
I began with a rub…
For the spice rub, I mixed together tarragon, coriander, ground ginger, salt and pepper. The spice rub gives the pork such a vibrant flavor. I placed the pork tenderloin in a hot skillet with a little oil added to the pan and seared each side. After the flavors are locked in tight after searing, I placed the entire oven-safe skillet in the oven to bake.
While the pork cooked in the oven, I began to work on my glaze. After the pork cooked in the oven, I spooned the sweet glaze over the top of the pork. The glaze was super simple to make and is similar to the sauce in my Scallops With Orange Sauce recipe.
Hands down, this was the best pork tenderloin I’ve ever made. The pork was so juicy and packed with flavor, we even found ourselves slicing little pieces off after dinner was over.
My family loved this recipe and this will be my new method of cooking pork tenderloin in the future.
Citrus Glazed Pork Tenderloin
- 1 pounds pork tenderloin (1 1/2 to 1 3/4)
- 1 teaspoon dried tarragon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper , crushed
- 1 tablespoon olive oil
- 2 tablespoons sugar
- 1/2 cup grapefruit juice
- 1 tablespoon apple cidar vinegar
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon ground ginger
- 1 tablespoon orange marmalade
- 1 teaspoon grapefruit zest
- 1 tablespoon butter
- Place the skillet in the oven on a middle rack and preheat the oven to 450 degrees F. The skillet will heat along with the oven.
- Pat the pork dry with a paper towel and set aside. Combine the tarragon, coriander, ginger, salt, and pepper in a small bowl. Rub the spice mixture onto all sides of the pork.
- Carefully remove the hot skillet from the oven using oven mitts and pour the oil in the pan. Swirl to coat the bottom.
- Place the pork in the pan. (You can bend the pork to fit the pan if it's a little long). Return the pan to the oven. Roast for 10 minutes.
- Flip the pork to the other side. Reduce the oven temperature to 400 degrees F and continue roasting another 15 minutes. The pork is done with it's internal temperature registers 145 degrees in the thickest part of the meat.
- Transfer the pork to a large plate and cover with foil. Let the pork rest while you make the glaze.
- TO MAKE THE GLAZE
- Sprinkle the sugar in a small skillet and cook over medium-high heat until dark amber, about 5 minutes.
- Remove from the heat and whisk in the juice, vinegar, tarragon, ginger, marmalade and zest.
- Return to medium-low heat and boil until thick, stirring, about 5 minutes.
- Remove pan from the heat and whisk in the butter.
- Pour glaze over pork, slice and serve.
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