Tiffany Haney
Pan-cooked pork tenderloin is a versatile, tasty, and easy-to-prepare dish. It is cooked on a stovetop and can be served with roasted potatoes, cauliflower rice, pasta, or air fryer baked potatoes. The pork tenderloin is usually seasoned with salt, pepper, thyme, paprika, and garlic powder, and seared in a skillet before being finished in the oven. The cooking time varies depending on the size and thickness of the meat, but it is typically ready in under 30 minutes.
| Characteristics | Values |
|---|---|
| Cookware | 12-inch skillet |
| Oil | Olive oil, avocado oil, or other high-heat cooking oil |
| Temperature | Medium-high heat |
| Pork tenderloin preparation | Trim silvery skin and fat, cut into 12 slices, pat dry, season with salt and pepper, thyme, paprika, and garlic powder, and flatten to an even thickness |
| Cooking time | 3 minutes per side, then 15-20 minutes in the oven |
| Internal temperature | 145°F-150°F |
| Resting time | 5-10 minutes |
| Serving suggestions | Salad, roasted potatoes, cauliflower rice, pasta, air fryer baked potatoes, roasted green beans, buttery roasted carrots, mashed potatoes, or on its own |
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What You'll Learn
Trimming and seasoning the pork
After trimming, you can begin to season the pork. Firstly, ensure the tenderloin is of equal thickness. To do this, fold up the thinner end of the tenderloin so that it is doubled, and secure it with metal skewers, butcher's twine, or wooden toothpicks, depending on your cooking method. Next, pat the tenderloin dry with a paper towel to ensure the seasoning sticks to the meat. You can then make a dry rub to enhance the flavour of the meat. Combine salt with dried spices such as garlic powder, oregano, cumin, coriander, and thyme. Stir the mixture with a fork to ensure it is well combined, then sprinkle it over the tenderloin, rubbing it into the meat and pressing gently to ensure it adheres well.
Alternatively, you can dip the tenderloin in milk or egg, and coat it with flour or Panko crumbs before adding it to the skillet for a crunchy texture. You can also marinate the pork medallions in your favourite marinade for a unique flavour.
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Pan-searing the tenderloin
To pan-sear a pork tenderloin, you will need a skillet, preferably cast iron or stainless steel, as these materials provide a better sear. The skillet should be oven-safe, as the tenderloin will be finished off in the oven.
Start by trimming any silvery skin from the tenderloin, as this can get tough when cooked. Next, prepare your seasonings. A simple combination of salt, pepper, thyme, paprika, and garlic powder is recommended by some, while others suggest garlic powder, onion powder, and poultry seasoning. Mix your chosen seasonings in a small dish and rub them into the meat.
Now, heat some olive oil or vegetable oil in your skillet over medium-high heat. You'll know the pan is hot enough when you hear a sizzle as the meat hits the skillet. Sear the tenderloin for around two minutes on each side, or until nicely browned. If your tenderloin is thicker or uneven, you can press down on it with the palm of your hand to ensure even cooking.
Once you've achieved a good sear, transfer the skillet to the oven and roast for 15-20 minutes, or until the meat reaches an internal temperature of 145°F. For a crispier texture, you can increase the oven temperature to 400-475°F and reduce the roasting time to 15-18 minutes.
Remove the skillet from the oven and tent it with foil to rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy and tender final product. Finally, slice the tenderloin into medallions and serve immediately.
You can also bread your pork tenderloin before cooking for an extra crispy texture. To do this, pat the tenderloin dry, dip it in milk or egg, and then coat it with flour or Panko crumbs before adding it to the skillet.
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Adding a breading
If you want to add a crunchy breading to your pork tenderloin, start by patting the medallions dry. Next, dip them in milk or egg, and then dredge them in breadcrumbs. You can use regular breadcrumbs or Panko crumbs for a sturdier crunch. For a more flavourful breading, whisk together breadcrumbs, oregano, garlic salt, salt, and pepper, and then dip the tenderloins in this mixture.
Before frying the breaded tenderloins, make sure to heat oil in a large skillet over medium-high heat. Fry the tenderloins for 2 to 3 minutes on each side, or until golden brown. An instant-read thermometer inserted into the side of a medallion should read 145°F.
You can serve the breaded pork tenderloin with ranch dressing or barbecue sauce for dipping.
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Making a pan sauce
Firstly, transfer the cooked pork tenderloin to a separate plate or tray. Do not clean the pan. Pour off all but about a tablespoon of the leftover cooking oil or rendered fat from the pan. If you don't have much fat in the pan, you can add some olive oil to make about a tablespoon of total fat.
Next, set the pan over medium-high heat and sauté some shallots until they are softened and golden. This step is optional, but it adds depth to the flavour of the sauce.
Now, pour in some wine or other alcohol such as red wine, and scrape up any crispy browned bits from the bottom of the pan as the alcohol simmers. Let the wine reduce by about half.
Then, add some liquid to deglaze the pan. This is usually a combination of wine and stock, or broth. You can use chicken broth or vegetable broth.
Finally, add a couple of tablespoons of butter or heavy cream to enrich the sauce and make it richer and creamier. If you want a thicker sauce, whisk in some cornstarch or flour. You can also add some fresh herbs and a squeeze of lemon juice for extra flavour.
Spoon the sauce over the pork tenderloin medallions and serve. Enjoy your delicious and juicy home-cooked meal!
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Serving suggestions
Pan-cooked pork tenderloin is a versatile dish that can be served in many ways. Here are some serving suggestions to get you started:
Roasted Vegetables
Pork tenderloin pairs well with a variety of roasted vegetables. Some options include asparagus, green beans, carrots, and potatoes. You can also try air fryer baked potatoes or oven-roasted potatoes for a crispy texture.
Salads
A fresh salad can complement the richness of the pork tenderloin. Toss your favourite salad ingredients together and add a homemade dressing like balsamic, ranch, or honey mustard.
Starches
For a heartier meal, serve the pork tenderloin with mashed potatoes, mashed sweet potatoes, or mashed cauliflower. You can also try homemade gnocchi or Mediterranean pasta salad.
Breads
Sourdough bread or homemade biscuits can round out the meal and provide a base for the juicy pork tenderloin.
Sauces
Create a quick pan sauce by deglazing the skillet with broth or wine and scraping up the browned bits. You can also make a simple dipping sauce by stirring together mayonnaise and mustard.
Appetizers and Sides
Pork tenderloin medallions can be sliced and served as an appetizer on their own or in a wrap. They can also be served with sides like cauliflower rice, pasta, or sauteed garlic broccolini.
Remember, pork tenderloin is best served when it is still juicy and tender, so avoid overcooking. Enjoy experimenting with different serving suggestions to find your favourite combinations!
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Frequently asked questions
Yes, you can cook pork tenderloin in a pan.
Cast iron or stainless steel pans are the best choices for cooking pork tenderloin as they give the meat a good, caramelized sear.
First, heat oil in a 12-inch skillet over medium-high heat. Cut the pork tenderloin into 12 slices and flatten them to an even thickness. Combine salt, pepper, thyme, paprika, and garlic powder, and sprinkle over the pork medallions. Add the pork to the skillet and cook for about 3 minutes per side.
Cook the pork tenderloin on medium-high heat.
It takes about 3 minutes per side to cook the pork tenderloin in a pan. Then, you can finish it in the oven for about 15-20 minutes.
