Pork tenderloin is a lean, quick-cooking cut that’s incredibly versatile and tender. Whether you’re a seasoned cook or a beginner, this simple sear-and-roast method delivers consistently delicious results. The key is to pat the meat dry, season generously and give it a good sear before finishing in the oven.
This recipe works beautifully with a variety of flavors-try a spice rub, a tangy salsa or slice it for stir-fries. Pair it with roasted vegetables, mashed potatoes or a fresh salad for a complete meal. Let’s get cooking!
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Ingredients
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the pork tenderloin dry with paper towels. Season all over with salt and pepper.
- Heat a drizzle of oil in a large oven-safe skillet or pan over medium heat.
- Add the pork and sear, turning occasionally, until browned on all sides, about 4-8 minutes total.
- Transfer the skillet to the preheated oven (or transfer pork to a baking sheet if your pan isn’t oven-safe).
- Roast until the pork is cooked through and reaches an internal temperature of 145°F (63°C), about 10-12 minutes.
- Remove from oven and let rest for 5 minutes before slicing. Serve warm.
Recipe Tips
For even cooking, let the pork come to room temperature for 15 minutes before searing.
Use a meat thermometer to ensure perfect doneness-145°F is ideal for juicy, tender pork.
Let the meat rest after roasting to allow juices to redistribute; slicing too soon will make it dry.
FAQ
How do I know when pork tenderloin is done?
The best way is to use a meat thermometer. Insert it into the thickest part; it should read 145°F (63°C) for safe, juicy pork. Let it rest for 5 minutes before slicing.
Can I use a different cooking method?
Absolutely! Pork tenderloin is versatile. You can grill it, pan-roast with herbs or slice it for stir-fries. Adjust cooking times accordingly.
What sides go well with pork tenderloin?
Roasted vegetables (like asparagus or Brussels sprouts), mashed potatoes, apple sauce or a fresh green salad are all excellent choices.
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