Emilie Meyer
Yes, you can cook pork tenderloin in a frying pan. In fact, pan-frying is a popular way to cook pork tenderloin, with many recipes available online. The tenderloin can be seasoned and seared in a skillet to create a juicy dish. The thickness of the pork tenderloin makes it perfect for getting a good sear on all sides, cooking it evenly to the centre. The Maillard reaction, which is responsible for the browning of the meat, also adds to the flavour.
| Characteristics | Values |
|---|---|
| Cooking method | Pan-fried |
| Cut of meat | Pork tenderloin |
| Cooking time | 30 minutes |
| Cooking temperature | 400°F (convection oven), 425°F (regular oven) |
| Meat temperature | 145°F-150°F |
| Resting time | 5-15 minutes |
| Meat thickness | 1/2 inch slices |
| Meat seasoning | Oregano, paprika, salt, pepper, garlic |
| Sauce | Balsamic gravy, garlic sauce |
| Cooking oil | Ghee, avocado oil, olive oil, vegetable oil |
| Sides | Mashed potatoes, roasted veggies, salad |
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What You'll Learn
Cooking pork tenderloin whole or slicing it first
Yes, you can cook pork tenderloin in a frying pan. However, there are a few things to consider when deciding whether to cook it whole or slice it first.
Pork tenderloin has the perfect thickness to get a good sear on all sides when cooked whole. If you slice it first, it may be difficult to get a good sear without a griddle or a very hot pan. Therefore, it is generally recommended to cook the pork tenderloin whole first and then slice it.
However, if you want to cut it into strips or medallions, you can season the individual pieces with oregano, paprika, salt, and pepper before frying them in a skillet with ghee, avocado oil, or olive oil. This method works well for stir-fries or dishes where you want smaller pieces of pork.
Additionally, when preparing a pork tenderloin for cooking, it is essential to remove the "silver skin," a white, shiny layer on one side of the meat. This layer can become tough and chewy if left on the tenderloin. You can easily remove it with a boning knife by slipping it between the silver skin and the meat.
Another consideration is to ensure that your tenderloin is of equal thickness. One end of the tenderloin is usually thinner than the other, which can lead to dryness during cooking. To address this, you can fold up the thinner end and secure it with metal skewers, butcher's twine, or wooden toothpicks, depending on your cooking method.
Overall, while you can cook pork tenderloin in a frying pan by slicing it first, cooking it whole and then slicing it will generally yield better results in terms of achieving a good sear and maintaining moisture.
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How to get a good sear on all sides
To get a good sear on all sides of a pork tenderloin, it is best to cook the meat whole before slicing.
First, trim the tenderloin of any tough white or silver skin, which can be tough when cooked. Then, pat the meat dry with a paper towel and season generously with salt, pepper, or other seasonings.
Next, heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium-high heat. The pan must be hot when the tenderloin is placed in it. Sear the meat for approximately 2 to 3 minutes, rotate it by 1/3 (not 1/2 due to the triangular shape of the tenderloin), and repeat until all sides are seared.
After searing, transfer the tenderloin to a preheated oven and bake for 15 to 20 minutes, or until an internal thermometer inserted into the thickest part registers between 145°F and 150°F. For a good sear, the internal temperature should reach 145°F. Allow the meat to rest for about 5 to 15 minutes before slicing and serving.
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Removing the silver skin
When preparing a pork tenderloin, it is important to remove the silver skin, a tough connective tissue that can be difficult to chew when cooked. To do this, start by locating the silver skin on the tenderloin. It is usually a thin, shiny membrane that covers part or all of the surface of the meat. Once you have found it, take a small, sharp knife and carefully slide the blade under the silver skin, gently lifting and loosening it from the surface of the meat. You can also use your fingers or a butter knife to gently lift and separate the silver skin from the meat, then use the knife to carefully cut and remove it. Be careful not to cut too deeply into the meat, as you only want to remove the thin layer of silver skin.
After you have removed the silver skin, you may find that there are still a few small patches of silver skin remaining on the tenderloin. This is completely normal and will not affect the taste or texture of the cooked meat. However, if you prefer, you can make a second pass with your knife, gently lifting and cutting away any remaining bits of silver skin.
When removing the silver skin, it is important to take your time and be careful not to cut yourself or accidentally slice into the meat. It is also a good idea to trim away any excess fat from the tenderloin, as this can affect the cooking process and the final texture of the meat.
Once you have successfully removed the silver skin, your pork tenderloin is ready for the next steps in your chosen recipe, such as seasoning, marinating, or cooking. Removing the silver skin will help ensure that your cooked pork tenderloin is tender, juicy, and enjoyable to eat.
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Seasoning and spices
A generous seasoning of salt and pepper is a good starting point for any pork tenderloin recipe. You can also add dried herbs and spices such as rosemary, thyme, smoked paprika, or fresh herbs. For a more complex flavour profile, consider adding garlic powder, onion powder, poultry seasoning, or Dijon mustard. If you're feeling creative, experiment with other spices and seasonings that you love.
For a well-rounded flavour, it is recommended to sear the pork in a skillet before finishing it in the oven. This creates a Maillard reaction, giving the meat a delicious crust and locking in the juices.
After searing, you can add your choice of spice blend or herbs. It is important to note that delicate herbs may burn when the pork is seared in a hot pan, so it's best to add them after searing.
If you're looking for a convenient option, pre-made spice blends such as Umami seasoning or steak seasoning can be excellent additions to your pork tenderloin. Alternatively, you can create your own unique blend by mixing various dried seasonings, salts, and peppers.
Remember, the key to a juicy and tender pork tenderloin is not only in the spices you use but also in the cooking technique. By combining the right spices and following proper cooking methods, you can elevate your pork tenderloin into a flavourful and mouthwatering dish.
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Pan sauces and gravy
Pan-fried pork tenderloin can be served with a variety of sauces and gravy. Here are some options:
Balsamic Gravy
This gravy is a sweet and savoury sauce that can be spooned over the pork and served with mashed potatoes. To make the gravy, add butter to the skillet and melt over low-medium heat, stirring to release the browned bits left over. Combine the balsamic gravy ingredients and add more vinegar or sugar to taste.
Garlic Sauce
For a garlic sauce, season the pork tenderloin medallions with oregano, paprika, salt, and pepper. Heat a tablespoon of ghee in a large skillet over medium-high heat and add the pork in a single layer. Cook for 2-3 minutes on each side until cooked through, then remove the pork and set aside. Add more ghee to the pan if needed, then add garlic and stir for 1 minute until fragrant. Pour in the prepared sauce and simmer for 3-4 minutes until thickened. Finally, add the pork back into the skillet for 1 minute, spooning the sauce over the meat.
Dijon Cream Sauce
For a dijon cream sauce, sear the tenderloins in a large skillet until golden brown on all sides. Brush the prepared glaze—a mixture of olive oil, dijon mustard, maple syrup, Worcestershire sauce, and soy sauce—over the tenderloins and roast in the oven. To make the sauce, heat butter in the same skillet over medium heat.
Pork Gravy
To make a simple pork gravy, melt butter in a saucepan over medium heat. Stir in flour and let it brown, then add pan drippings and any extra broth. Whisk to distribute the flour evenly, then add salt and pepper to taste. Allow the gravy to cook for 3-4 minutes.
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Frequently asked questions
Yes, you can cook pork tenderloin in a frying pan. It is recommended that you sear the tenderloin first, and then finish it in the oven to reach the desired internal temperature.
First, trim the tenderloin of any silver skin and fat. Then, pat it dry with a paper towel and season with salt, pepper, or other seasonings. Next, heat butter or oil in an oven-safe frying pan over medium-high heat. Sear the tenderloin for 2-4 minutes on each side, rotating it by 1/3 of a turn each time. Finally, transfer the tenderloin to the oven and cook until the internal temperature reaches 145-150°F.
Cooking pork tenderloin in a frying pan typically takes around 30 minutes. This includes the time to sear the meat in the frying pan and then finish it in the oven.
