Pork tenderloin cooks quickly, stays juicy, and loves bold seasoning. Pair it with crisp-tender radishes and you get a simple skillet dinner that feels fresh and a little special. The radishes mellow as they cook, turning slightly sweet and buttery while keeping just enough bite.
A quick pan sauce ties it all together with lemon, garlic, and herbs. It’s the kind of recipe you’ll keep on standby for busy nights, but it’s also worthy of guests.
Why This Recipe Works
This dish balances lean protein with a punchy, bright vegetable side in one pan. Searing pork tenderloin creates a flavorful crust fast, locking in juices before finishing gently.
Radishes, often underused, become tender and lightly sweet when sautéed in the same skillet, soaking up the pork drippings for extra flavor.
A simple pan sauce—just stock, lemon, butter, and herbs—adds gloss and tang without fuss. Cooking everything in one skillet means less cleanup and more control over texture. The result is a meal that’s savory, vibrant, and weeknight-efficient.
Shopping List
- Pork tenderloin (1 to 1.25 pounds, trimmed)
- Radishes (1 pound; red cherry radishes or multicolor; tops optional)
- Olive oil (or avocado oil)
- Unsalted butter
- Garlic (2–3 cloves)
- Fresh herbs (thyme, rosemary, or parsley)
- Chicken stock (or vegetable stock)
- Lemon (zest and juice)
- Dijon mustard (optional but great)
- Honey (or maple syrup; optional for balance)
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes (optional)
Instructions
- Prep the pork. Pat the tenderloin dry with paper towels.
Trim any silver skin. Season all over with 1.5 teaspoons kosher salt and 1 teaspoon black pepper. Let it sit at room temperature for 15 minutes while you prep the radishes.
- Prep the radishes. Wash and trim the radishes.
Halve or quarter them so the pieces are about the same size. If the greens are fresh and tender, wash and reserve them to wilt at the end.
- Heat the skillet. Set a large heavy skillet (cast iron or stainless) over medium-high heat. Add 1 tablespoon olive oil.
When the oil shimmers, add the pork.
- Sear the tenderloin. Sear for 2–3 minutes per side, turning to brown all surfaces, about 8–10 minutes total. Remove the pork to a plate; it will finish cooking later.
- Sauté the radishes. Reduce heat to medium. Add 1 tablespoon butter to the skillet.
Stir in the radishes with a pinch of salt and a small pinch of red pepper flakes if you like. Cook, stirring occasionally, until lightly browned and starting to soften, 6–8 minutes.
- Add aromatics. Push radishes to the edges. Add a splash of oil if the pan looks dry.
Add 2–3 minced garlic cloves to the center and cook 30 seconds until fragrant. Toss everything together.
- Deglaze and build the sauce. Pour in 1/2 cup chicken stock and scrape up browned bits. Stir in 1 teaspoon Dijon and 1/2 teaspoon honey (optional), plus the zest of half a lemon.
Let it simmer 1–2 minutes.
- Finish the pork. Nestle the pork back in the skillet among the radishes. Sprinkle with 1–2 teaspoons chopped fresh thyme or rosemary. Reduce heat to medium-low and cook, turning the pork occasionally, until it reaches an internal temperature of 140–145°F, about 6–10 minutes depending on thickness.
- Rest and enrich. Transfer the pork to a cutting board and rest 5–7 minutes.
Stir 1 tablespoon butter into the skillet to finish the sauce. If using radish greens, toss them in now to wilt for 30–60 seconds. Squeeze in 1–2 teaspoons lemon juice and adjust seasoning with salt and pepper.
- Slice and serve. Slice pork into 1/2-inch medallions.
Spoon radishes and sauce onto plates and top with pork. Finish with chopped parsley and an extra squeeze of lemon if desired.
Keeping It Fresh
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the pork and radishes together so the flavors continue to meld.
For best texture, avoid slicing all the pork at once—slice what you plan to serve and keep the rest whole for reheating.
Reheating: Warm gently in a covered skillet with a splash of stock over low heat until just hot. The microwave works in short bursts, but avoid overcooking. Leftover pork is also great cold over salad with a little vinaigrette.
Make-ahead: You can season the pork and cut the radishes up to a day ahead.
Keep them covered in the fridge. Let the pork sit at room temp for 15–20 minutes before searing.
Why This is Good for You
Pork tenderloin is a lean cut, high in protein and low in fat, which makes it a great main for balanced meals. Radishes deliver vitamin C, fiber, and antioxidants, and when you cook the greens, you get extra minerals and a leafy boost.
Using olive oil and a small amount of butter keeps the dish flavorful without going heavy.
The sauce relies on stock, lemon, and herbs instead of cream, keeping it light but satisfying. Portion-wise, this dinner fills you up without weighing you down, and it pairs well with whole grains or extra veggies for a complete plate.
What Not to Do
- Don’t overcook the pork. Pull it at 140–145°F. It will rise a few degrees as it rests, staying juicy and tender.
- Don’t skip drying the meat. Moisture on the surface prevents a good sear and can cause steaming.
- Don’t crowd the skillet. If your pan is small, brown the radishes in batches for better caramelization.
- Don’t forget the acid. Lemon brightens the sauce and balances the richness.
Without it, the dish can taste flat.
- Don’t toss radish greens if they’re fresh. They add flavor, nutrition, and a pop of color.
Alternatives
- Vegetable swaps: Try turnips, baby carrots, or halved Brussels sprouts. Adjust cooking time until crisp-tender.
- Herb variations: Use sage with a touch of butter for a cozy flavor, or tarragon for a light anise kick.
- Sauce twists: Add a splash of white wine with the stock, or swap Dijon for whole-grain mustard. For heat, stir in Calabrian chili paste.
- Citrus options: Orange zest and juice bring a rounder, sweeter note in place of lemon.
- Diet-friendly tweaks: Skip the butter and finish with extra-virgin olive oil for dairy-free.
Use low-sodium stock if watching salt.
- Protein swap: Chicken thighs or turkey tenderloin work well; adjust cooking times and aim for safe internal temps.
FAQ
How do I know the pork is done without drying out?
Use an instant-read thermometer and pull the pork at 140–145°F. Rest it for 5–7 minutes before slicing. The carryover heat finishes cooking while keeping the meat juicy.
Do I need to peel the radishes?
No.
The skins are thin and tender, and they add color. Scrub well, trim the ends, and cut them into even pieces so they cook at the same rate.
Can I roast instead of using the stovetop?
Yes. Sear the pork first, then add the radishes to the skillet and roast at 425°F until the pork hits 140–145°F and the radishes are tender, about 10–15 minutes.
Finish with the pan sauce on the stovetop.
What if I don’t have fresh herbs?
Use 1/2 to 1 teaspoon dried thyme or rosemary, added with the stock so it has time to bloom. Finish with a little parsley if you have it, or skip it.
Why add a bit of honey?
A small amount balances the mustard and lemon and enhances the natural sweetness of cooked radishes. It won’t make the sauce sugary—just round and bright.
How can I make it spicier?
Add more red pepper flakes with the radishes, or whisk a teaspoon of hot sauce into the pan sauce.
Calabrian chili paste or a pinch of cayenne both work well.
What should I serve on the side?
Good options include buttered noodles, mashed or roasted potatoes, polenta, or a simple arugula salad. Quinoa or farro also make a hearty base for soaking up the sauce.
Final Thoughts
Skillet Pork Tenderloin with Radishes proves that simple ingredients can feel fresh and polished. With one pan and a few pantry staples, you get tender pork, mellow-sweet radishes, and a bright, silky sauce.
Keep this recipe in your rotation for weeknights, then dress it up with fresh herbs and a citrus twist when company comes over. It’s flexible, fast, and full of flavor—everything a reliable dinner should be.
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