A super easy pork tenderloin recipe, this pan-seared oven-roasted pork tenderloin is done in 30-minute. A great budget-friendly healthy dinner for two, you will repeat over and over.
When I grew up, and I believe my wife also, pork was the cheapest pork chops, usually way overcooked in a black iron skillet.
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We did some pork when the kids were little and usually bought chops, but at least we didn’t overcook it. But they hated them anyway.
We upgraded years ago to pork tenderloin (i.e., “porkies”). A marked improvement. This is my standard go-to method of cooking a pork tenderloin for the last 20 years.
My Rating:
Yep, really that good. You can eat this over and over, we do.
This recipe depends on a could of old but true methods. First, we will be searing the pork tenderloin creating flavor by causing a Maillard reaction. Then we are going to finish cooking the tenderloin in an oven to bring it up to the final internal temperature.
The tenderloin refers to the psoas muscle along the lower back. The psoas is generally most tender cut since it is not used for movement. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle.
Over the years on this blog, many commenters seem to get pork loin and pork tenderloin confused. It is obvious when they have a “4-pound pork tenderloin”. No, they do not.
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A pork tenderloin usually weighs about 1 to 1 1/2 pounds. A very large one could push towards 2 pounds. PLEASE BE SURE YOU HAVE A TENDERLOIN AND NOT A LOIN.
The shape of a pork tenderloin is a bit odd. It is not flat, round, or square. It is more of a triangle. This simple fact is important in cooking the tenderloin on the grill or in this recipe.
We do not flip the tenderloin; we rotate it by 1/3 to cook each of the three sides. It sounds unimportant, but it really is important to get the best results.
The best pan to use will be safe both on the stove-top and in the oven. I usually use my 10-inch cast-iron skillet. Most stove-top skillets will work since most are oven safe also. But you need to know for sure.
If you are unsure of your pan is oven-safe, then use a stove-top skillet and place an oven-safe baking dish in the hot oven while you sear the tenderloin. Then transfer the seared tenderloin to the preheated pan to finish cooking.
Just salt and pepper are fine. A lot of the taste will come from the searing of the tenderloin creating a Maillard reaction.
In our house, a good dose of garlic is required, and I usually use our All Purpose Seasoning – 7:2:2 which has a good amount of garlic powder.
I have included an option to use fresh garlic. Or you can season to your taste.
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Trim the pork tenderloin well. Remove the “silver skin” and any trim-able fat. Preheat oven to 375 convection or 400 in a regular oven.
Salt and pepper all sides.
1-2 teaspoon of vegetable oil in an oven-safe pan (cast iron is good here) over medium-high heat until hot. Sear for approximately 2 1/2 to 3 minutes and rotate 1/3 and repeat until all sides are seared.
Optional for fresh garlic. While searing, crush 2 cloves garlic and add to 1 tablespoon olive oil. You can spread it on top just before moving the tenderloin to the oven.
When searing is done, remove from heat and coat with the olive oil/garlic mixture you are using the garlic. You can also add other seasonings at this point.
Move to the preheated oven. Using a thermometer, cook until internal temp of 140-150 (15-20 minutes usually). Tent lightly with foil and rest for about 5 minutes before slicing and serving.
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Editor’s Note: This recipe was originally published on February 15, 2010, which was the second month of this blog. It has had several minor updates but now a total rewrite of the discussion and new photos.
Source: https://gardencourte.com
Categories: Recipe
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