Juicy Pork Tenderloin + Pork Jus
This pork tenderloin is one of those recipes that feels elevated but is actually really simple to pull off. The key is giving the pork a quick brine in a citrusy wheat beer with fresh rosemary, thyme, bay, and fennel, which keeps it incredibly juicy and seasons it all the way through. After that, the tenderloin is sliced into medallions and seared until golden, then brushed with a quick honey, soy, and lemon glaze that adds just the right balance of sweet, bright, and savory. Everything comes together with a silky pan jus made from shallots, white wine, stock, and butter that picks up all those flavorful bits left in the pan.
This pork tenderloin is one of those recipes that feels elevated but is actually really simple to pull off. The key is giving the pork a brine in a citrusy wheat beer with fresh rosemary, thyme, bay, and fennel, which keeps it incredibly juicy and seasons it all the way through. After that, the tenderloin is sliced into medallions and seared until golden, and brushed with a quick honey, soy, and lemon glaze that adds just the right balance of sweet, bright, and savory. Everything comes together with a silky pan jus made from shallots, white wine, stock, and butter that picks up all those flavorful bits left in the pan.
I love prepping this overnight because the cook goes quickly the next day. It’s a simple cut of meat, but it feels incredibly elevated on the plate.
By: Elise Jesse
Prep Time: 15 minutes
Brining Time: 3 hours (or up to overnight)
Cook Time: 10–12 minutes
Jus: 15 minutes
Most of the time is hands-off while the pork brines, but the actual cooking comes together quickly once you start.
Ingredients:
-1 pound pork tenderloin
-1 tsp olive oil
-salt and pepper
For the Brine:
-1 can citrus or mango wheat beer
-1 cup filtered water
-2 sprigs rosemary
-2 tablespoons salt
-fresh cracked pepper
-3 sprigs thyme
-2 bay leaves
-1/2 tsp fennel seeds
For the Glaze:
-1 tsp honey
-1 tsp soy sauce
-juice from half a lemon
For the Jus:
-1/2 cup pork or beef stock
-1/4 cup dry white wine
-1 shallot, diced
-2 cloves garlic, minced
-1 tsp soy sauce
-1 tsp honey
-2-3 tablespoons butter
-Salt and pepper to taste
Directions:
Remove silverskin from tenderloin.
Place all brine ingredients into a container with a lid and mix until combined.
Place tenderloins into the container with the brine and cover. Allow to brine in the fridge for at least 3 hours or overnight.
Once ready to cook, allow the tenderloin to come to room temperature (about 20 minutes) and heat your pan to medium-high heat.
Pat the tenderloins dry, and slice them into medallions that are about 1 inch thick. Pat the sliced tenderloin dry and season with salt and pepper.
In a small bowl, add honey, soy sauce, and lemon and quickly heat to thin the honey.
Add olive oil to the pan and place the medallions around the skillet in a circle to cook them evenly.
Sear each side for 1 minute, turn the heat down to medium, and cook the pork until the internal temp reads 145. Brush the honey glaze on each side of the medallions and serve with mashed potatoes or cauliflower puree.
For the Jus:
Add shallot to the same pan the pork was cooked in and allow to cook for 2-3 minutes before adding the garlic, and cook for one more minute. Deglaze the pan with stock and 1/4 cup dry wine (I used sauvignon blanc) and let it boil and reduce until there is a quarter of liquid left.
Reduce the heat to low and add the soy sauce, honey, and butter, and stir with a silicon spatula while shaking the pan in circular movements to help the thickening process start. Add more butter if necessary, and continually put it on and off the heat to help all the butter absorb.
Strain through a sieve to get a smooth, glossy sauce and serve!