Always Perfect Seared Pork Tenderloin

Pork Tenderloin is one of those amazing cuts of meat that, if cooked correctly, is a real crowd pleaser. Even my kids plow through a well cooked tenderloin, which is always nice to see. If you overcook it though, the results are nearly inedible shoe leather which requires a lot of sauce to hork down. Below is a method I have used to making stunningly good pork tenderloin and is fast and reproducible. Enjoy!

Why Do I Like This Recipe?

I like this recipe because it’s simple, quick, and comes out perfect every time. I only cook using methods that I have proven to work without any fuss, so I can throw it together for my family and not be totally stressed out by it. When cooked correctly, pork tenderloin is an impressively flavorful cut of meat, suitable for serving at family meals and also special occasions. The seasoning transforms each cut into something entirely different, which allows for versatility to suit any meal.

Ingredients & Equipment

Ingredients Needed for Pork Tenderloin

• Pork Tenderloin: A quality cut of meat is key, with any excess fat or “silver skin” removed. Past that, no extra fussing is needed with the meat past cooking it. Pork tenderloin at our grocery store is about $3/lb.
• Seasoning: Any dry rub suitable for pork is ideal. As simple as sea salt and black pepper, or throw in some garlic powder, onion powder, and The dry rub is necessary instead of a marinade to allow for a nice crispy skin to form during the searing portion of the cooking. I have a go-to seasoning rub, more on that later.
• Butter or Oil: To searing the pork before baking, I recommend a flavorful oil to coat the pan. Butter adds an amazing flavor to everything you cook with it, so that’s an obvious choice. Olive oil also works, but I haven’t tried any of the less obvious oils.

Equipment Needed for this Recipe

• Large Pan, (Oven Safe Preferable): The tenderloin is first seared and they can be pretty long cuts of meat. A pan which you can sear it nearly straight is preferable and makes things easier. After searing, you can leave it in the oven safe skillet and transfer it to the preheated oven, but only if your pan is oven-safe. A well-seasoned cast-iron skillet would work wonderfully in this role.
• Large Tongs: The ability to flip the meat while searing is key and using a fork basically puts drain holes in your meat. Use big enough tongs to get a good grip and flip it with ease.
• Baking sheet (Optional): A simple baking sheet is needed if you aren’t going to bake your pork in the searing pan. No need to grease since you seared the pork in oil already.
• Aluminum Foil (Optional): If using the baking sheet, tent your pork with foil to seal in the juices. Sometimes it’s just easier and makes cleanup a breeze.
• Instant Read Meat Thermometer: Necessary for properly cooking meats to the right temperature. Overcooking this cut of meat is not advisable, so I suggest investing in a meat thermometer early to avoid overly dry meat or food poisoning the family…

Preparation

Preparing the Pork Tenderloin for Searing

This recipe does not call for cutting or poking the meat to introduce flavor inside. We simply generously season with dry seasoning and rub it into the meat, all over. Do this about an hour prior to cooking, and leave the meat out to come to room temperature. Bringing it out of the refrigerator early is key to properly juicy meat in the end.

Cooking the Meat!

Ok, now for the fun part; actually cooking the meat. Preheat your oven to 350*F. On the stovetop, heat the butter or oil over medium heat until shimmering but not smoking. Once hot, toss the tenderloin into the pan. Sear each side for 2-3 minutes until brown and slightly crispy. I have found pork tenderloin to be triangular, so there should be roughly three main sides to sear. once these are nice a brown, pick up the meat with tongs and sear the ends and any major exposed sections by holding that to the pan for 30 seconds.

Next, you have 2 choices:

• Oven-safe pan: Put a lid on the pan and place it in the preheated oven. If your pan has any plastic on it, don’t do this…
• Baking Sheet: Place the seared tenderloin on a baking sheet and loosely tent with foil. If you do it this way, you could make a nice gravy out of the searing juices and oil.

Either way, place the seared meat into the oven for 15 minutes at 425*F. Start checking the temperature at 15 minutes, aiming for a safe pork temperature of 145*F. Let it rest for 5-10 minutes, still covered. The resting period will add 5*F to the internal temp as it continues to cook, so you can safely pull it out at 140*F. I found that this meat heats at a rate of 2*F per minute in the oven. Use this if your meat needs further cooking to get to 140*F, and check the temp every 5 minutes.

Did the meat rest for 5-10 minutes? If not, don’t blow it now. Wait patiently. Go set the table or something and come back in a bit. This step is essential to a succulent meal. ONCE RESTED, cut the tenderloin into medallions and serve promptly. I usually cut them into 1″ thick medallions.

If you made a gravy from the dripping, add any juices from the cutting board back to the gravy for extra flavor. I try to find a use for all meat juices, and it usually turns out very tasty.

Frequently Asked Questions

What is Pork Tenderloin?

The pork tenderloin, also called pork fillet or Gentleman’s Cut, is a long thin cut of pork. Since this muscle isn’t used for normal pig movements, it is virtually unused and amazingly tender because of it. Not to be confused with the Pork Loin. Check out this article at The Kitchn for an in-depth break down of this cut of meat.

How do you make pork tenderloin juicy?

There are two key elements to keep pork tenderloin juicy. First, searing the meat at high temperatures before baking it in the oven seals in the juices and caramelizes the outside. Second, do not over bake the meat. Since it’s such a lean cut of pork, overcooking it quickly dries it out, so the goal is to hit 145*F on the nose.

What Seasoning Do I Use for A Pork Tenderloin?

My favorite rub for pork is a mixture of salt, garlic powder, onion powder, sage, and basil. Sub out the basil for rosemary or paprika for an entirely different flavor combination. Even salt with black pepper is a very simple go-to.

What Sides Go Well with Pork Tenderloin?

Since this is a hunk of meat, aka pure protein, I usually try to add a starch/carb and a vegetable to the menu for a well-rounded meal. Carb could be a baked potato, biscuits, or beans. We used black-eyed peas for our New Year’s Dinner and it was great. As for the vegetable, steamed broccoli, roasted asparagus, or our Ramen Peas are all excellent.

How do I Store Leftover Pork Tenderloin?

With this recipe, leftovers don’t last long. Just store it in a Ziplock or Tupperware and microwave it for 15 seconds when ready to it eat.

Can I Freeze Pork Tenderloin?

Absolutely. A caution on thawing it though. As with most meats, thawing them quickly can release juices too quickly and dry out the meat. Allow the meat to thaw in the refrigerator for 24 hours for meat that is still moist.

How Should I Use Leftover Pork Tenderloin?

If your tenderloin is not yet cut, you could slice it thin and make sandwiches. With meat this tender, I usually just munch it as a snack as it is.

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