Sautéed Pork Tenderloin with Garlic and Rosemary Pan Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick pan-seared pork tenderloin medallions finished with a fragrant garlic and rosemary pan sauce for a focused, flavorful meal. This Mediterranean-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 lb pork tenderloin sliced into 1-inch medallions. Season with 3/4 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Add pork medallions and sauté 3 minutes per side until golden brown and cooked through. Remove pork and keep warm.
  3. Step 3: Reduce heat to medium, add 1 tbsp unsalted butter, then 3 minced garlic cloves and 1 tbsp chopped rosemary. Sauté for 1 minute until fragrant.
  4. Step 4: Pour in 1/4 cup dry white wine, scraping up browned bits, then add 1/2 cup chicken broth. Simmer for 4-5 minutes until sauce reduces by half and thickens slightly.
  5. Step 5: Return pork to skillet and coat medallions in sauce for 1 minute. Serve immediately with sauce spooned over the pork.

Frequently asked questions

How long does Sautéed Pork Tenderloin with Garlic and Rosemary Pan Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Pork Tenderloin with Garlic and Rosemary Pan Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Sautéed Pork Tenderloin with Garlic and Rosemary Pan Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Pork Tenderloin with Garlic and Rosemary Pan Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Pork Tenderloin with Garlic and Rosemary Pan Sauce?

Mediterranean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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