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Caraway-Dill Pan-Roasted Pork Tenderloins

Caraway-Dill Pan-Roasted Pork Tenderloins

  • Makes
    6 servings
  • Cook Time
    50 minutes
  • Rating

For these pork tenderloins, we looked to the flavors of Eastern Europe. Crushing the caraway seeds releases their essential oils for bigger, bolder flavor. Use a mortar and pestle or the back of a heavy pan to break them up, or pulse them a few times in a spice grinder. Serve the tenderloins with roasted potatoes, mixed root vegetables or winter squash.

Tip

Don't add the butter all at once when making the pan sauce. Whisking it in 1 piece at a time creates an emulsified sauce that's glossy and velvety. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.

Ingredients
  • 1

    tablespoon caraway seeds, crushed

  • 2½

    teaspoons ground coriander

  • 2½

    teaspoons dry mustard

  • Kosher salt and ground black pepper

  • 2

    1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    teaspoons packed light brown sugar

  • ¾

    cup low-sodium chicken broth

  • 4

    tablespoons (½ stick) salted butter, cut into 8 pieces and chilled

  • 2

    tablespoons cider vinegar

  • 2

    tablespoons chopped fresh dill

Step 1

Heat the oven to 450°F with a rack in the middle position. In a large bowl combine the caraway, coriander, mustard, 1 teaspoon salt and 2 teaspoons pepper.

Add the pork, turn to coat and massage the spices into the meat. Let stand at room temperature for 15 minutes.

Step 2

In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, turning occasionally with tongs, until browned on all sides, about 4 minutes total.

Transfer the skillet to the oven and roast until the center of the thickest tenderloin reaches 140°F, 10 to 15 minutes.

Step 3

Transfer the skillet to the stovetop (the handle will be hot). Using tongs, transfer the pork to a large plate and let rest for 10 minutes. Meanwhile, add the sugar and broth to the skillet.

Bring to a simmer over medium-high, scraping up any browned bits, and cook until reduced to ½ cup and slightly thickened, about 2 minutes.

Step 4

While whisking constantly, add the butter 1 piece at a time; add the next piece only after the previous one is almost fully incorporated.

After all the butter is incorporated, stir in the vinegar and cook until a spatula drawn through the sauce leaves a trail, about 20 seconds.

Step 5

Remove the pan from the heat, then taste the sauce and season with salt and pepper. Thinly slice the tenderloins and arrange on a platter.

Stir any accumulated pork juices into the sauce, then spoon the sauce over the pork and sprinkle with dill.