We’ve always been fans of Joanna Gaines’ comforting recipes, and her pork tenderloin dish stands out as a cozy favorite from her Fixer Upper fame. Drawing from Southern roots it delivers tender juicy meat with simple yet bold flavors that make every bite memorable.
In our kitchen we’ve perfected this easy-to-follow recipe blending everyday ingredients into a meal that’s perfect for family dinners or weekend gatherings. Join us as we explore how this timeless classic can become a staple in your home too.
Ingredients
As we dive into our adaptation of Joanna Gaines’ Pork Tenderloin Recipe, we focus on simple, high-quality ingredients that capture its bold Southern flavors. These items are listed in the order we use them, with prep notes for clarity and ease.
Main Protein
- 1 pork tenderloin (about 1.5 to 2 pounds, trimmed of excess fat and silver skin for even cooking)
Marinade Components
- ¼ cup olive oil (extra-virgin for a richer taste, used to coat the meat)
- 4 garlic cloves (minced for a fresh, pungent aroma that infuses the pork)
- 2 tablespoons Dijon mustard (provides a tangy kick and helps tenderize the meat)
- 1 tablespoon fresh rosemary (finely chopped to release its earthy notes early in prep)
- 1 teaspoon kosher salt (enhances overall seasoning; adjust if using table salt)
- ½ teaspoon black pepper (freshly ground for a spicy depth that complements the herbs)
Vegetables and Aromatics
- 2 medium onions (sliced thinly to caramelize and add sweetness during cooking)
- 2 apples (such as Granny Smith, cored and sliced for a tart contrast that evokes Southern comfort)
Finishing Touches
- 1 cup chicken broth (low-sodium preferred, to create a flavorful base for basting or sauce)
- 2 tablespoons unsalted butter (cubed for a silky finish that glazes the pork)
This selection ensures our Joanna Gaines Pork Tenderloin Recipe remains accessible yet packed with authentic taste, using everyday pantry staples for your family dinners.
Tools and Equipment
To bring our Joanna Gaines pork tenderloin recipe to life with ease and precision we rely on a selection of essential kitchen tools. These items help us handle the ingredients like the pork tenderloin seamlessly ensuring bold flavors shine through in every step.
Here’s a detailed list of the tools we recommend organized by their use in the preparation process:
- Knife: A sharp chef’s knife for trimming the pork tenderloin and slicing vegetables like onions and apples. This ensures clean cuts that promote even cooking.
- Cutting Board: A sturdy wooden or plastic board to provide a safe surface for chopping and prepping ingredients such as garlic and rosemary.
- Mixing Bowls: At least two medium-sized bowls for combining the marinade elements including olive oil Dijon mustard and herbs allowing for thorough blending without mess.
- Measuring Cups and Spoons: Accurate sets for measuring out ingredients like salt pepper and chicken broth to maintain the recipe’s authentic Southern flavors.
- Baking Dish or Skillet: A large oven-safe dish or cast-iron skillet for roasting the pork tenderloin with butter and broth delivering that comforting crispy exterior.
- Oven Thermometer: A reliable digital thermometer to check the internal temperature of the pork tenderloin ensuring it reaches a safe 145°F for juicy tender results.
- Tongs and Spatula: Heat-resistant tongs for flipping the tenderloin and a spatula for stirring and serving vegetables adding ease to the cooking process.
| Tool | Purpose | Recommended Temperature Data |
|---|---|---|
| Oven Thermometer | Monitoring pork doneness | 145°F for medium-rare pork |
| Oven | Roasting the dish | Preheat to 400°F |
Instructions
Now that we have gathered our fresh ingredients and essential tools, we can bring Joanna Gaines’ pork tenderloin recipe to life with simple, step-by-step guidance. Our approach ensures bold Southern flavors shine through in every juicy bite.
Prepare the Pork
First, we pat the pork tenderloin dry with paper towels to remove excess moisture, which helps the marinade adhere better and creates a flavorful crust. In a medium mixing bowl, we combine 2 tablespoons of olive oil, 4 minced garlic cloves, 2 tablespoons of Dijon mustard, 1 tablespoon of chopped fresh rosemary, 1 teaspoon of salt, and ½ teaspoon of black pepper to form the marinade— whisk these ingredients together until they form a smooth, aromatic paste that evokes the comforting essence of Joanna Gaines’ Southern style.
Next, we place the pork tenderloin in a large resealable plastic bag or shallow dish and generously coat it with the marinade, massaging it into the meat for even coverage—let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor infusion. While the pork rests, we prepare the vegetables by slicing 2 medium onions into thin rings and coring 2 apples before cutting them into wedges, adding a sweet-tart contrast that enhances the dish’s overall appeal.
Cook the Pork
We preheat the oven to 375°F to achieve the ideal temperature for tender, juicy results. In a large oven-safe skillet, we heat 1 tablespoon of olive oil over medium-high heat and sear the marinated pork tenderloin for 3-4 minutes per side until it develops a golden-brown crust, locking in those bold flavors and filling the kitchen with an irresistible aroma of garlic and rosemary.
Once seared, we add the sliced onions and apple wedges to the skillet around the pork, then pour in ½ cup of chicken broth to create a savory base that keeps everything moist. We transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F as measured by an oven thermometer— this ensures the meat stays succulent and safe to eat. For added richness, we dot the top with 2 tablespoons of butter in the last 5 minutes of cooking, allowing it to melt and glaze the pork for a glossy finish.
Let it Rest
We remove the skillet from the oven and transfer the pork to a clean cutting board, tenting it loosely with foil to retain heat and juices. Let the pork rest for 5-10 minutes to allow the flavors to settle and the juices to redistribute, preventing them from escaping when sliced and ensuring each bite is tender and full of Joanna Gaines’ signature comfort.
Make-Ahead Instructions
One of the joys of Joanna Gaines’ Pork Tenderloin recipe is its flexibility for busy schedules. We love how preparing elements in advance allows the bold Southern flavors to develop fully, making it easier to serve a juicy, tender meal for family dinners or gatherings. Below, we break down the steps to make this recipe ahead while ensuring optimal taste and safety.
Preparing the Marinade and Pork in Advance
To maximize flavor infusion, we start by prepping the marinade and pork tenderloin up to 24 hours ahead:
- Mix the marinade: In a mixing bowl, combine ¼ cup olive oil, 4 minced garlic cloves, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. This blend creates a robust base that enhances the pork’s natural juiciness.
- Apply to the pork: Pat the 1- to 1.5-pound pork tenderloin dry with paper towels, then rub the marinade evenly over the surface. For deeper flavor penetration, place the coated pork in a resealable plastic bag or covered container and refrigerate.
Prepping Vegetables and Other Components
We recommend chopping and assembling vegetables ahead to streamline cooking day:
- Slice onions and apples: Cut 2 medium onions into wedges and 2 apples into ½-inch slices. Store them in an airtight container in the refrigerator for up to 24 hours to preserve their sweet tartness and crispness.
- Gather and measure additions: Prepare 1 cup chicken broth and 2 tablespoons butter in advance. Measure these into separate containers and refrigerate to ensure they’re ready for deglazing and finishing the dish.
Storing and Reheating Guidelines
For make-ahead success, proper storage is key to maintaining the dish’s comforting texture and flavors. If you’ve cooked the pork fully, follow these steps:
| Step | Storage Method | Duration | Key Tips |
|---|---|---|---|
| Uncooked Assembled Dish | Refrigerate in a covered baking dish or sealed container | Up to 24 hours | Ensure the marinated pork and vegetables are kept cold to prevent bacterial growth and allow flavors to meld. |
| Fully Cooked Pork | Cool to room temperature, then store in an airtight container in the refrigerator | 3–4 days | Slice after reheating for the best tenderness, and avoid freezing if possible to preserve moisture. |
| Reheating Instructions | Preheat oven to 350°F; cover and bake until internal temperature reaches 145°F | 15–20 minutes | Use a meat thermometer for accuracy—reaching 145°F ensures the pork remains juicy without overcooking. |
By following these steps, we ensure Joanna Gaines’ Pork Tenderloin retains its signature bold flavors and ease, making it a go-to for effortless entertaining.
Conclusion
We’re thrilled you’ve explored Joanna Gaines’ Pork Tenderloin Recipe with us. It’s a straightforward way to bring bold Southern flavors into your routine.
This dish reminds us how simple ingredients create lasting memories. Give it a try and make it your go-to for effortless family gatherings.
Frequently Asked Questions
What is Joanna Gaines’ pork tenderloin recipe?
Joanna Gaines’ pork tenderloin recipe is a comforting Southern-inspired dish from her Fixer Upper fame. It features a marinated pork tenderloin with bold flavors from garlic, Dijon mustard, rosemary, and fresh veggies like onions and apples. This easy recipe uses everyday ingredients to create a juicy, flavorful meal perfect for family dinners or gatherings, highlighting her cozy style.
What ingredients are needed for Joanna Gaines’ pork tenderloin?
You’ll need a pork tenderloin as the star, plus a marinade made with olive oil, garlic, Dijon mustard, rosemary, salt, and pepper. Add onions and apples for sweetness and tartness, along with chicken broth and butter for extra flavor and moisture. All ingredients are simple, high-quality items you can find at most grocery stores.
What kitchen tools are required for this recipe?
Essential tools include a sharp chef’s knife for prep, a cutting board, mixing bowls, measuring cups and spoons, a baking dish or skillet for cooking, an oven thermometer to check 145°F, tongs for handling, and a spatula for stirring. These help ensure precise, safe preparation and achieve the recipe’s bold, tender results.
How do I prepare Joanna Gaines’ pork tenderloin?
Start by patting the pork dry and marinating it with olive oil, garlic, mustard, rosemary, salt, and pepper. Sear it in a skillet, add onions and apples, then roast in the oven until it reaches 145°F. Let it rest for a few minutes before slicing to keep it juicy and flavorful—ready in under an hour.
Can I make Joanna Gaines’ pork tenderloin ahead of time?
Yes, prepare the marinade and pork up to 24 hours in advance to let flavors develop. You can also prep veggies ahead. Store marinated meat in the fridge, and for cooked portions, cool and refrigerate for up to 3 days. This makes it ideal for busy schedules while keeping the dish’s comforting texture intact.
How should I store and reheat leftovers of this recipe?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of broth to retain moisture, or use the oven at 350°F for 10-15 minutes. Avoid microwaving to preserve the tender texture and bold flavors.