Lemon-Herb Rub for Pork Tenderloin + Easy Pan Sauce

1. Preheat oven to 425 degrees.
2. In a small dish, combine lemon zest through black pepper. Using your hands, rub lemon-herb mix to cover all sides of pork tenderloins.
3. In a large heavy-bottomed oven safe pan (not nonstick), heat olive oil over medium heat. Once hot, add pork to pan and sear on both sides until golden brown, about 2-3 minutes per side (5-6 minutes total).
4. Transfer pan to oven. Roast until internal temperature reaches 145 degrees* (this will take about 15-20 minutes). I recommend using a probe thermometer so you can monitor internal temperature closely.
5. Remove pan from oven. Keeping the drippings in the pan, transfer pork to a plate and loosely cover with foil to rest for 5-10 minutes.
6. Return pan to stovetop (handle will be HOT, so be careful) over low heat. Sprinkle flour into the pan and use a wooden spoon or whisk to stir constantly, scraping up brown bits, for 1 minute.
7. Add 1 1/2 cups stock and whisk to combine until sauce is smooth. Simmer for about 5 minutes, or until pan sauce thickens. (For a thinner sauce, add remaining 1/2 cup stock.)
8. Stir in lemon juice and season to taste with additional salt and pepper, if necessary.
9. Cut pork into 1/2-inch slices and serve topped with pan sauce.

Serves 6. 

*Pork that reaches the safe internal cooking temp of 145 degrees F will still be slightly pink inside.