Rosemary Pork Tenderloin with Pumpkin Pan Sauce
This Rosemary Pork Tenderloin with Pumpkin Pan Sauce is a a delicious and simple supper. Juicy pork tenderloin is rubbed with a rosemary spice mix and cooked to perfection. The reserved pan juices are transformed in to a beautiful pumpkin sauce to serve with the pork tenderloin.
Servings: 4 servings
Equipment
- Cast Iron Skillet
Ingredients
For the Rosemary Pork Tenderloin:
- 2 Tbsp grapeseed oil, or other high smoke point oil such as avocado or canola
- 2 lb pork tenderloin
- 2 Tbsp crushed dried rosemary
- 1/2 tsp salt
- 1/2 tsp dried sage
- 1/4 tsp black pepper
- 2 cloves garlic, minced
For the Pumpkin Pan Sauce:
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup canned pumpkin
- 1/2 cup red wine, such as Pinot Noir
- 2 tsp fresh rosemary, chopped
- 1 Tbsp unsalted butter
Instructions
- Preheat oven to 400 degrees.
- Set a cast iron skillet over medium heat. Add grapeseed oil.
- In a small bowl, mix rosemary, salt, sage, and pepper. Mix to combine.
- Pat pork tenderloin dry with a paper towel. Add a spoonful of the mixture on to your cutting board, and place pork tenderloin over spices. Continue pressing herb mixture in to pork tenderloin. Add minced garlic, again pressing in to the tenderloin. Sear pork tenderloin on all sides, transferring to the oven once all sides have been browned. Cook for 15 minutes, or until internal cooking temperature reaches 145 degrees.
- Transfer pork to a plate and tent loosely with tin foil.
- Set the hot pan over a low flame. Add a small amount of grapeseed oil if there isn't at least 1 teaspoon of drippings in the pan. Add shallot and garlic, sauteeing until fragrant.
- Add pumpkin and pinot noir, whisking until combined. Feel free to add water to thin the sauce out if you prefer.
- Add the rosemary and the butter, stirring until the butter has melted. Serve with the warm pork tenderloin.