Marianne Martinez
Pan-frying pork tenderloin is a quick and easy way to prepare this cut of meat. It can be cooked whole or sliced into medallions, and is often seasoned with salt, pepper, thyme, paprika, and garlic powder. The pork tenderloin medallions are then pan-fried for 3-4 minutes on each side, until they reach an internal temperature of 145°F. This method of cooking pork tenderloin results in a juicy and tender dish that can be served with a variety of sides, such as mashed potatoes, salad, roasted potatoes, or in a wrap.
| Characteristics | Values |
|---|---|
| Preparation | Trim the tenderloin, removing the thin membrane and excess fat. Dry with a paper towel. |
| Cooking Method | Heat oil in a skillet over medium-high heat. Sear all sides of the tenderloin in the pan. |
| Cooking Time | 3-4 minutes per side, until the internal temperature reaches 145°F. |
| Seasoning | Salt, pepper, thyme, paprika, garlic powder, dried herbs. |
| Garnish | Parsley, thyme leaves. |
| Serving Suggestions | Salad, roasted potatoes, in a wrap, or as an appetizer. |
| Substitutes | Boneless pork loin chops. |
| Storage | Refrigerate leftovers for 3-4 days or freeze for up to 2 months. |
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What You'll Learn
Pan-frying pork tenderloin medallions
To prepare the medallions, start by removing the silverskin and excess fat from the tenderloin. Then, cut the meat into medallions, aiming for a thickness of around 1/2 to 1-1/2 inches. The medallions should be evenly thick to ensure consistent cooking.
Next, season the medallions. A basic seasoning of salt, pepper, and garlic powder can be used, or you can get creative with additional herbs and spices. Try combining salt, pepper, thyme, paprika, and garlic powder, and then sprinkling this mixture over each medallion. You can also bread the medallions for an extra crispy texture. To do this, dip the pork medallions in milk or egg, and then coat them with flour or breadcrumbs.
Now, it's time to cook the medallions. Heat oil in a 12-inch skillet over medium-high heat. Add the medallions to the skillet in a single layer, being careful not to overcrowd the pan, as this can cause steaming. Cook the medallions for around 3 minutes on each side, flipping only once, until they are golden brown and cooked through. The internal temperature of the pork should reach 145˚F when it is done.
Finally, remove the medallions from the heat and let them stand for a few minutes before serving. Garnish with fresh parsley or thyme leaves, if desired.
Pork tenderloin medallions are a delicious and healthy option, perfect for a quick and easy meal. They can be served with a variety of sides, such as grilled vegetables, salad, roasted potatoes, or garlic mashed potatoes.
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Pan-searing pork tenderloin
Preparation
Firstly, trim any excess fat and the thin membrane from the pork tenderloin. You can leave a little fat on, as this will add flavour. Pat the meat dry with a paper towel to remove excess moisture—this will help the meat sear properly. If you want to add a crispy coating to your pork tenderloin, dip it in milk or egg, then coat it with flour or panko crumbs.
Seasoning
Season the pork tenderloin with salt and pepper, and other seasonings of your choice. You can also create a rub for your meat by mixing garlic, olive oil, and seasonings. Leave the seasoned meat in the refrigerator for at least an hour before cooking.
Pan-frying
Use a cast-iron skillet or another oven-safe pan that will give the meat a good, caramelized sear. Heat oil in the pan over medium-high heat. When the oil is hot, add the tenderloin to the pan and cook for 3–4 minutes on each side. You may need to cook the meat in batches to avoid crowding the pan, which will cause the meat to steam rather than caramelize.
Finishing
Once the meat is seared, transfer it to the oven to finish cooking. Bake for 25–35 minutes, depending on the size of the tenderloin. The internal temperature of the meat should be at least 145˚F when it is done. Let the meat rest for about 15 minutes before slicing and serving.
Serving
Pan-seared pork tenderloin can be sliced and served over salad, roasted potatoes, in a wrap, or as an appetizer. It pairs well with a balsamic gravy, which can be made by boiling chicken broth, steak seasoning, Worcestershire sauce, salt, pepper, and a thickening agent like cornstarch or arrowroot powder in the skillet.
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Pork tenderloin cooking time and temperature
Cooking pork tenderloin is a delicate process that requires precision in temperature and timing to achieve a juicy and tender result. Here is a detailed guide on the cooking time and temperature for pork tenderloin:
Temperature:
The ideal internal temperature for cooked pork tenderloin is 145°F. This temperature ensures that the meat is safely cooked while remaining juicy and tender. It is important to note that ground pork should still be cooked to an internal temperature of 160°F. The temperature will continue to rise by a few degrees as the meat rests, so it is recommended to remove the pork from the heat when it reaches 130°F-140°F and let it rest for a few minutes to reach the desired temperature.
Cooking Time:
The cooking time for pork tenderloin depends on various factors, including the cooking method, the thickness of the meat, and the number of tenderloins being cooked.
When cooking pork tenderloin medallions in a pan on the stovetop, it is recommended to cook them in batches to avoid overcrowding the pan, which can lead to steaming instead of searing. Each medallion should be cooked for approximately 3 minutes on each side, depending on its thickness.
For a whole pork tenderloin, the cooking time can vary depending on the oven or grill temperature. As a guide, it typically takes 20-25 minutes per pound of meat to reach the desired internal temperature of 145°F. For example, a 1.25-pound tenderloin may take around 20-25 minutes to cook at 350°F.
It is always recommended to use a meat thermometer to check the internal temperature of the pork tenderloin to ensure it reaches the safe and optimal temperature for consumption.
Cooking Tips:
To enhance the flavour and texture of your pork tenderloin, consider the following tips:
- Marinate the pork tenderloin in fruit juices, such as lemon, lime, or orange juice, to add tanginess and help the other ingredients penetrate the meat more deeply.
- Use a combination of simple spices, such as Italian seasoning, garlic powder, cumin, chili powder, paprika, salt, and pepper, to create a delicious flavour profile.
- When pan-frying, use oils with a higher smoke point, such as vegetable oil, avocado oil, or light olive oil.
- For a crispy texture, dip the pork medallions in milk or egg and coat them with flour or Panko crumbs before adding them to the skillet.
- Allow the pork tenderloin to rest for 10-15 minutes before slicing to let the juices redistribute within the meat, resulting in a juicier and more flavourful dish.
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Pork tenderloin seasoning
When it comes to seasoning pork tenderloin, there are a variety of options to choose from, each offering a unique flavour profile. Seasoning is essential to creating a delicious crust on the pork tenderloin. Here are some seasoning ideas and methods to consider:
Dry Rub:
For a flavourful and unique taste, a dry rub is a perfect option. This method involves coating the pork tenderloin with a blend of spices and herbs, such as smoked paprika, cumin, garlic powder, oregano, cinnamon, salt, and pepper. This rub is then massaged into the meat and left to cure for a week, resulting in a smokey and sweet flavour profile.
Classic Seasonings:
A classic combination of salt, freshly ground black pepper, granulated garlic, and herbs de Provence is a simple yet effective way to season pork tenderloin. This seasoning blend creates a crusty exterior while keeping the meat juicy.
Spicy and Savory:
For those who enjoy a kick of spice, a blend of smoked paprika, cumin, garlic powder, and a pinch of cinnamon will deliver a savoury and slightly spicy flavour. This seasoning pairs well with various side dishes, making it a versatile option.
Pan-Seared Medallions:
When cutting the pork tenderloin into medallions, a combination of salt, pepper, thyme, paprika, and garlic powder works well. This seasoning blend adds flavour and enhances the crispy texture of the pan-seared coating. It is important to press down on the medallions to secure the seasoning and ensure even thickness for optimal cooking.
Marinades:
A pork tenderloin can also be marinated before cooking. One option is to use a mixture of mustard and marmalade, which adds a unique flavour to the meat. Alternatively, you can cut the tenderloin into strips, marinate them, and use them in stir-fries for a quick and tasty meal.
Breading:
For a crispy texture, a breading option involves dipping the pork medallions in milk or egg and then coating them with flour or Panko crumbs before adding them to the skillet. This method creates a delicious golden crust while keeping the meat moist and tender.
These seasoning ideas provide a range of flavours and textures to elevate your pan-fried pork tenderloin, offering versatility and a chance to experiment with different combinations to suit your taste preferences.
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Pork tenderloin side dishes
Pan-seared pork tenderloin is a versatile dish that can be served with a variety of sides. Here are some ideas for side dishes that will complement your pork tenderloin:
Roasted Vegetables
Roasted veggies are always a great option to pair with pork tenderloin. You can go for a classic option like roasted potatoes or get creative with a mix of colourful root vegetables. For a special touch, try making sweet potato stacks with a mouthwatering glaze or au gratin potatoes with a savoury sauce and cheddar cheese.
Salads
A simple salad can also be a perfect side dish for pork tenderloin. If you're looking for something elegant, try a roasted butternut squash salad. You can also add a twist to a classic corn salad by adding sumac and feta for a salty and tangy flavour.
Green Beans
Green beans are a simple yet savoury side dish that goes well with pork tenderloin. You can elevate this dish by adding French-style flavours or bacon, Parmesan, and garlic.
Broccolini
Broccolini is another delicious and elegant side dish option. Sauteed garlic broccolini will add a nice touch to your meal. You can also incorporate lemon and pecans for a refreshing and crunchy flavour profile.
Asparagus
Asparagus is a hearty side dish that pairs well with pork tenderloin. You can grill or roast the asparagus for a simple yet tasty option.
Pasta
Pasta is a versatile side dish that can be customised to your taste. You can go for a classic tomato or pesto sauce or mix things up with cream sauce, mushrooms, and peppers.
Carrots
Carrots are an unsung hero of side dishes. They are delicious and nutritious. Try glazing them with honey and a dash of spices for a flavourful addition to your meal.
Creamed Spinach
For a creamy and cheesy side dish, creamed spinach is a great option. Combine frozen chopped spinach with heavy cream, gruyere cheese, nutmeg, and salt. This side dish is sure to add a rich and indulgent element to your meal.
These are just a few ideas to get you started, but feel free to experiment with your favourite ingredients and flavours to create unique and tasty side dishes for your pan-fried pork tenderloin.
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Frequently asked questions
Yes, you can. Pan-fried pork tenderloin is a quick and easy meal that can be cooked in under 30 minutes.
First, season the pork tenderloin with salt, pepper, thyme, paprika, and garlic powder. Then, heat oil in a skillet over medium-high heat and add the pork tenderloin to the skillet, cooking for 3 minutes. Flip the pork and add butter, cooking for another 3-4 minutes. Pork is cooked when the internal temperature reaches 145˚F.
Pan-fried pork tenderloin can be served with a variety of sides, including mashed potatoes, cauliflower rice, pasta, roasted potatoes, or a salad.
