Pork Tenderloin with Pepperoncini Pan Sauce

Hi, I'm Mary Nolan with Bon Appetit

and I'm gonna be making a pork tenderloin

with a pepperoncini pan sauce

using Swanson Natural Goodness chicken broth.

The first thing that I'm gonna do is

I'm going to take my pork tenderloin

and I'm going to dry it with paper towels

which is really important for searing.

And I'm just gonna kind of blot them

to get any excess moisture off before I season them.

I also have my pan preheating

'cause I want it to be nice and hot

when the pork goes into it.

I'm gonna season with salt and pepper.

All right, so, again, my pan is getting nice and hot

and I'm gonna add about two tablespoons of oil.

I'm using canola oil,

you could use vegetable oil, grapeseed oil.

So you just wanna put these in next to each other.

I'm even gonna sear the sides.

You really want to get caramelization

on as many surfaces as you can on the pork tenderloin.

All right, so my pork tenderloin has had a chance

to sear on all sides.

I have my oven preheated to 375

and I'm just gonna measure a quarter cup

of the Swanson Natural Goodness chicken broth

and put it into the pan.

It's going to prevent that wonderful browning

that I've accumulated during this stage

from burning in the oven

and it's also gonna start

building the flavor for our pan sauce.

So that's gonna take about 15 to 20 minutes,

you want an internal temperature

of about 140 on you pork tenderloin

and then we're gonna let it rest while I make the pan sauce.

All right, so the pork is ready to come out.

Tent it with a little foil to keep it warm.

Butter adds a lot of flavor.

I'm using unsalted butter

because I don't want to risk my sauce getting too salty.

And while that melts I'm gonna go ahead

and get my rosemary ready.

I need a teaspoon of chopped fresh rosemary.

I'm gonna add my shallot and my garlic

and give it a little stir.

Gonna add my chopped rosemary,

go ahead and stir that in.

All right, and then to this I'm gonna add

half a cup of broth,

this is our pan sauce coming together

so this is gonna give it a little volume.

So I'm just gonna eyeball half a cup.

Get this simmering

and I'm gonna chop up my pepperoncini.

I love pepperoncini, it's not just for sandwiches,

it's really good in dishes

because it has a lot of complexity with the acidity.

All right, go ahead and add my pepperoncini.

And I also have some of that reserved liquid,

about a tablespoon, from the jar.

This is cold butter and I've cubed it up

and I'm just gonna stir it into my sauce,

make it nice and rich

and the perfect accompaniment to the pork tenderloin.

Now I'm just gonna turn my heat down to low

and I'm gonna slice up my pork tenderloin.

It's perfectly done, you can see it's a little pink,

it's juicy,

it's gonna be so good with my sauce.

One of the ways I like to serve this dish

is with pasta.

I'm just gonna pile some of this up on my platter.

All right, and then I'm just going to

arrange it on top of my pasta here.

And dinner will be served.

So the sauce really is simple,

it's just the pan drippings, the butter,

the pepperoncini, that delicious Swanson broth

that has lots of depth of flavor,

rosemary, shallot, garlic,

all things I usually have on hand

which is why I love this, it's a great weeknight meal.

And who wouldn't want to eat this?

[gentle music]

Pretty darn good, if I do say so myself,

tender, delicious, easy.