Always Perfect Seared Pork Tenderloin
This method is simple, quick and always yields tender, juicy, and flavorful pork tenderloin for a family meal.
Equipment
- Searing Pan
- Baking Sheet (see notes)
- Aluminum Foil
- Meat Thermometer
- Cutting Board
- Carving Knife
Ingredients
- 2-3 lb Pork Tenderloin
- 2-3 Tbsp Dry Seasoning of Choice
- 2 Tbsp Butter
Instructions
Preparing the Meat
- Remove the meat from refridgeration, remove any fat and excess connective tissues. Sprinkle with seasoning all over and allow to come to room temperature.
Searing
- Preheat the oven to 425°F.
- In a large pan over medium heat, heat the butter (2T) until melted. Add the tenderloin to the pan and sear for 2-3 minutes on each side.
- Grab the seared meat and hold any unseared sections to the pan for 30 seconds to seal in the juices.
Baking
- If using an oven-safe pan, place the lid over the meat and put it in the oven for 15 minutes. If transferring to a baking sheet, tent loosely with aluminum foil and place in the oven.
- At 15 minutes, check for an internal temperature of 140-145°F at the thickest portion. If undercooked, Place back in the oven for 1 minute per 2°F needed, checking every 5 minutes.
- Once the meat is cooked, remove from the oven and allow it to rest on a cutting board for 5-10 minutes, still covered.
- Cut the tenderloin across the grain, into medallions and serve promptly.
Nutrition
Calories: 125kcal
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