If you’re looking for a protein that’s quick-cooking, easy to handle and incredibly delicious, pork tenderloin is the answer. True to its name, this cut is melt-in-your-mouth tender, making it perfect for searing, roasting or basting. It pairs beautifully with almost any flavor profile-rub it with spices, top with a salsa or dice it for a stir-fry.
This simple method delivers a perfectly cooked tenderloin every time. A quick sear on the stovetop locks in flavor, then a short roast in a hot oven ensures juicy, tender meat. Dinner is served in under 30 minutes!
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Recipe details
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Ingredients
Instructions
- Pat the pork tenderloin dry with paper towels. Season all over with salt and pepper.
- Heat a drizzle of oil in a large pan over medium heat.
- Add the pork tenderloin and sear, turning occasionally, until browned all over, about 4 to 8 minutes.
- Transfer the seared tenderloin to a baking sheet.
- Roast in a preheated 425°F oven until cooked through, about 10 to 12 minutes.
- Let rest for a few minutes before slicing. Serve warm.
Recipe Tips
For even cooking, let the pork tenderloin come to room temperature for 15 minutes before searing.
Use a meat thermometer to check doneness: 145°F is the safe internal temperature for pork.
Let the meat rest for 5 minutes after roasting to retain juices.
FAQ
How do I know when the pork tenderloin is fully cooked?
The best way is to use an instant-read thermometer. Insert it into the thickest part of the tenderloin; it should read 145°F for safe consumption. The meat will be slightly pink in the center, which is perfectly fine.
Can I marinate the pork tenderloin before cooking?
Absolutely! Marinating adds extra flavor. You can marinate for 30 minutes to 2 hours in the refrigerator. Pat dry before searing to ensure a good brown crust.
What sides go well with pork tenderloin?
Pork tenderloin pairs with almost anything: roasted vegetables, mashed potatoes, rice or a fresh salad. It also works well with fruit-based sauces like apple or cherry.
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