Pan-Roasted Pork Tenderloin Perfection

Pan-roasting pork tenderloin is a simple two-step process that yields juicy and tender results. First, the meat is seared in a hot skillet to create a golden-brown crust. Then, it is finished off in the oven for a quick roast. This method ensures that the pork tenderloin is cooked evenly throughout, retaining its moisture and flavour.

Choosing the right cut of meat

Type of Pork:

Firstly, ensure you select pork tenderloin, which is a lean and tender cut of meat. It is sometimes labelled as pork fillet. Pork tenderloin is different from pork loin, which is a wider, flatter, and generally bigger cut of meat. Pork tenderloin is boneless, long and narrow, and comes from the muscle next to the pig's backbone.

Size:

Pork tenderloin typically weighs between 1 to 1.5 pounds (0.45 to 0.68 kg). This smaller size means it cooks more quickly than pork loin, so be mindful of that when planning your cooking time.

Fat Content:

Pork tenderloin is extra lean, according to the USDA. It is not as fatty as pork loin, which has a layer of fat called the "fat cap." This difference in fat content will impact the cooking method and time, so ensure you choose the correct cut for your recipe.

Cooking Method:

Pork tenderloin is ideal for quick and easy meals. It is best cooked at a high temperature to retain its sweet taste and texture. You can sear it in a pan and then finish it in the oven, being careful not to overcook it.

Freshness:

When buying pork, look for firm, pink flesh. Pale, soft, or damp meat may indicate factory farming. If possible, opt for pastured pork or organic pork for the best results.

Remember, while pork tenderloin and pork loin come from the same general area of the pig, they are not interchangeable in recipes due to their distinct characteristics. Choose pork tenderloin for a tender, lean, and mildly flavoured cut that is perfect for quick, juicy, and delicious meals.

Trimming the fat

To start, lay your pork tenderloin on a cutting board and locate the "silver skin". This is the white, shiny skin on the surface of the meat. If left on during cooking, it will become tough and chewy. To remove it, take a boning knife and carefully slide it between the silver skin and the meat. You want to cut the skin away from the meat, so start with the blade pointing away from the meat. This way, you'll have some skin to hold onto while you work. Once you've made an initial cut, hold onto the skin with one hand and work the knife along the rest of the tenderloin, keeping the blade tilted upwards to avoid removing any meat.

After removing the silver skin, you can also choose to trim any excess fat, though this is not required. Some people choose to leave the fat on, as it can add flavour to the meat. However, it's a myth that the melted fat will penetrate the muscle—instead, it will simply melt and run off. If you do choose to leave the fat on, it's recommended to cook the tenderloin fat side up, so that the fat renders into the meat.

Once you're done trimming, you can pat the tenderloin dry with a paper towel and season it with coarse salt, black pepper, or other seasonings of your choice.

Seasoning

The seasoning of the pork tenderloin is a crucial step in the pan-roasting process, as it adds flavour and enhances the taste of the meat. Here are some detailed instructions and tips for seasoning your pork tenderloin:

Dry the Meat

Before applying any seasoning, it is important to pat the pork tenderloin dry with paper towels. This step ensures that the meat is not wet, as wet meat will not sear properly.

Basic Seasoning

For a simple yet effective seasoning, you can use coarse salt and black pepper. You can also add garlic powder to this mixture for an extra kick of flavour. Just sprinkle these seasonings generously over the meat before searing.

Spice Blends

If you want to get creative with your seasonings, you can experiment with various spice blends. For example, you can try a blend of smoked paprika, ground cumin, garlic powder, dried oregano, and ground cinnamon. Another option is to use garlic powder, dried oregano, ground cumin, ground coriander, and dried thyme. These spice blends provide a more complex flavour profile to the pork tenderloin.

Application Technique

To ensure an even distribution of the seasoning, it is recommended to mix the dry ingredients in a separate bowl before applying them to the meat. Sprinkle the seasoning over the tenderloin with a dry hand, and then gently rub it into both sides of the meat. This technique helps the seasoning adhere well to the surface of the tenderloin.

Timing of Seasoning

There are different approaches to the timing of seasoning. Some recipes suggest seasoning the meat before searing, while others recommend adding the spice blend or herbs after searing, as delicate herbs may burn in the hot pan. Ultimately, you can experiment with both methods to see which one works best for your taste preferences.

Pan-searing

Preparation

First, trim the pork tenderloin by removing the "silver skin" and any trimmable fat. Pat the meat dry with a paper towel, then season with coarse salt, black pepper, or other seasonings of your choice.

Searing

Heat 1-2 teaspoons of butter or vegetable oil in an oven-safe pan (a cast-iron skillet is preferred) over medium-high heat until hot. Sear the tenderloin for approximately 2-3 minutes, then rotate it by a third and repeat the process until all sides are evenly seared.

Transferring to the Oven

After searing, move the tenderloin and skillet to a preheated oven and cook until the internal temperature reaches 145°-150° Fahrenheit (this should take around 15-17 minutes). Use an instant-read thermometer to check the temperature.

Resting

Once the desired internal temperature is reached, transfer the meat to a plate, tent it lightly with foil, and let it rest for about 5 minutes before slicing and serving.

Tips

• The pan must be hot with melted butter or oil over medium-high heat before placing the tenderloin in it.
• Sear the meat to the desired final colour, as the oven will further cook the meat without significantly changing its colour.
• Pork tenderloin is triangular, so be sure to rotate it by a third when searing to ensure all sides are cooked.
• If you don't have an oven-safe pan, you can sear the tenderloin in a stovetop pan and then transfer it to a preheated oven-safe pan to finish cooking.

Oven-roasting

Preparation:

First, ensure you have the right cut of meat. Pork tenderloin is long and slender, weighing around 1 to 1.5 pounds. It's also commonly sold in 2-packs. Remove the tenderloin from the fridge and let it rest on the counter to take the chill off before cooking. This will help ensure more even cooking.

Preheat your oven to 400°F. If you're using a convection oven, preheat it to 400°F instead. Place a cast-iron skillet or another oven-safe skillet in the oven as it preheats. This will help ensure a good sear on the meat.

Seasoning:

While the oven and skillet are preheating, prepare the pork tenderloin. Trim away any "silver skin" or tough connective tissue from the tenderloin using a sharp knife. Blot the meat dry with paper towels.

For seasoning, you can keep it simple with just coarse salt and black pepper, or you can add other spices and herbs. Some suggested seasonings include garlic powder, Italian seasoning, ground coriander, paprika, onion powder, and cayenne pepper. You can also use a commercial spice blend or rub.

Pierce the tenderloin all over with a fork to help the seasoning penetrate deeper. Then, rub the meat with oil (about 1-2 teaspoons) and sprinkle or pat on the seasonings, ensuring an even coat.

Cooking:

With your oven preheated and your tenderloin seasoned, it's time to start cooking. Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat. You want the skillet to be nice and hot to get a good sear, so let it heat up for a couple of minutes.

Add a little more oil to the pan (about 1 tablespoon) and swirl to coat the surface. Place the tenderloin in the pan and let it sear for 2-3 minutes, or until a nice golden crust forms. Sear all sides of the tenderloin by rotating it a third of the way (remember, it's a triangular shape).

Once the tenderloin is nicely seared, transfer the skillet to the preheated oven. Roast the tenderloin for 15-20 minutes for a 1.5-pound tenderloin, or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F for medium-rare. For a larger tenderloin, you may need to adjust the cooking time accordingly.

Resting and Serving:

When the tenderloin is cooked to your desired doneness, remove it from the oven and transfer it to a plate or cutting board. Tent it loosely with foil and let it rest for about 5-10 minutes. This resting period is crucial, as it allows the juices to redistribute, ensuring a juicy and tender final product.

After resting, slice the tenderloin and serve. Enjoy!

Frequently asked questions