Pan-Roasted Pork Tenderloin Perfection

Pan-roasted pork tenderloin is a delicious and easy meal to make any night of the week. The two-step process of searing and roasting results in a piece of meat that is moist, juicy, and tender. 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 the pork tenderloin is cooked evenly throughout and creates a flavourful dish.

Choosing the right cut of pork

Colour

When buying pork, look for a deeply coloured cut of meat. The darker the pork, the more flavourful it will be. Avoid pale or damp meat, as this is indicative of factory-farmed pork. Instead, opt for firm, pink flesh. If you can, seek out pastured or organic pork for the best results.

Marbling

A good pork tenderloin should have a nice marbling of fat throughout the meat. This fat helps to keep the meat moist and juicy during cooking, and adds flavour. Look for a piece with a good balance of fat and meat.

Weight

Pork tenderloins typically weigh between 1 to 1.5 pounds, with a larger tenderloin potentially pushing towards 2 pounds. Be sure to buy the right amount of meat for the number of people you are serving. As a guide, a tenderloin will provide two large servings or three to four smaller servings.

Silverskin

Most tenderloins will have a "silverskin", which is a tough connective tissue. This should be removed before cooking, as it can be tough when cooked. Use a sharp knife to carefully trim away the silverskin.

Storage

If you are not cooking the pork tenderloin immediately, it can be stored in the refrigerator for up to four days. Alternatively, it can be frozen for up to three to four months. To freeze, wrap the tenderloin in foil and place it in a freezer bag or container.

Trimming the fat

Lay the pork tenderloin on a clean cutting board. Examine the tenderloin, and you will notice one side has a white or silvery skin. This is called the "silver skin", and it needs to be removed as it can become tough and chewy when cooked. Get a sharp knife, preferably a boning knife, and carefully insert it between the silver skin and the meat. Start by making a small cut to separate the skin from the meat. Then, hold the skin with one hand, and with the knife in the other hand, carefully cut away the skin, tilting the blade upwards to ensure you are cutting close to the skin and not removing any meat.

Once you have removed all the silver skin, you can also trim away any excess fat or sinew, although this is not necessary. The amount of fat you choose to trim will depend on your personal preference and how healthy you want the dish to be. However, remember that fat adds flavour and moisture to the meat, so it is essential not to remove all of it.

After trimming, the next step is to ensure the tenderloin is of even thickness. Pork tenderloins are usually tapered, with one end thinner than the other. To prevent the thinner end from drying out during cooking, you can fold or roll the thinner end over and secure it with butcher's twine, wooden toothpicks, or metal skewers if grilling. This will ensure the meat cooks evenly and remains juicy.

Finally, before cooking, pat the tenderloin dry with paper towels. This step is crucial, as moisture on the surface of the meat can prevent proper searing, which is essential for developing flavour and creating a delicious crust.

Now your pork tenderloin is trimmed, dried, and secured, and it is ready for the next steps of seasoning and cooking!

Seasoning

Choosing the Right Seasonings

You can keep it simple by just using coarse salt and black pepper to taste. However, you can also experiment with other seasonings and spices to enhance the flavour of the pork. Some popular options include:

• Garlic powder
• Smoked paprika
• Thyme
• Fresh herbs
• Dijon mustard
• Cumin
• Oregano
• Cinnamon
• Ground mustard
• Onion powder
• Cayenne pepper

You can use these spices individually or create your own custom spice blend by mixing and matching different seasonings. For example, a combination of brown sugar, salt, pepper, ground mustard, paprika, onion powder, garlic powder, and cayenne pepper can make a delicious rub for your pork tenderloin.

When to Season

The timing of when to season your pork tenderloin depends on your chosen cooking method. If you are searing the meat before roasting, it is recommended to hold off on adding seasonings other than salt until after searing. This is because spice blends, especially those with delicate herbs, can burn when the pork is seared in a hot pan. So, you would first sear the pork with just salt, and then add your spice blend or herbs after searing, right before transferring the pork to the oven.

On the other hand, if you are using a recipe that does not require searing, such as a simple oven-roasted pork tenderloin, you can apply the seasoning rub before placing the pork into the oven.

Applying the Seasoning

To apply the seasoning, trim any excess fat or silver skin from the pork tenderloin. Then, pat the meat dry with paper towels and coat it with a thin layer of olive oil or butter. This will help the seasoning stick to the meat. Next, rub the seasoning mix all over the pork tenderloin, making sure to coat it evenly and generously.

Once the pork is seasoned, it is ready to be cooked according to your chosen recipe. Remember to use an instant-read thermometer to check the internal temperature of the pork to ensure it is cooked to your desired doneness.

Pan-searing

Preparation

Before you start cooking, there are a few preparation steps to follow. Firstly, preheat your oven to 400°F or 425°F. Next, trim any "silver skin" from the tenderloin and any trimmable fat. This "silver skin" is tough connective tissue that will become chewy when cooked. You can use a filet, boning or sharp paring knife to carefully remove it, taking care not to lose too much meat. Then, pat the tenderloin dry with a paper towel.

Now it's time to season the meat. You can use coarse salt, black pepper, and other seasonings of your choice. Be generous with the salt and pepper, as pork tenderloin is a lean cut of meat and needs seasoning to add flavour. You can also add garlic powder, fresh garlic, thyme, smoked paprika, fresh herbs, or a spice rub.

For this step, you'll need an oven-safe skillet, preferably cast iron. Place the skillet on the stovetop and heat 1-2 teaspoons of butter or vegetable oil over medium-high heat until hot. You'll know it's ready when the oil starts to smoke.

Place the tenderloin in the skillet and sear for approximately 2-3 minutes. Then, rotate it by a third (remember, it's not a perfect circle, so you're not rotating it halfway) and sear for another 2-3 minutes. Repeat this process until all sides are seared. You can also flip the tenderloin every few minutes, searing each side for 2-3 minutes, and adding your chosen seasonings after the first flip.

Finishing in the Oven

Once all sides of the tenderloin are seared, transfer the skillet to the preheated oven. Roast for 10-20 minutes, depending on the size of the tenderloin, until an instant-read thermometer inserted into the thickest part of the meat reads an internal temperature of 145°F-150°F.

Remove the tenderloin from the oven when it reaches the desired temperature and let it rest for about 5-10 minutes. Tent it lightly with foil to keep it warm and allow the juices to settle back into the meat.

Finally, slice and serve the tenderloin.

Oven-roasting

Ingredients

• 1 pork tenderloin (about 1 to 1 1/2 pounds)
• 1 to 2 tablespoons of oil (vegetable, avocado, or olive)
• Salt and pepper to taste
• Other seasonings of your choice (optional)

Method

• Preheat your oven to 400°F (204°C) and place a cast-iron skillet or other oven-safe pan inside to heat up.
• Remove any "silver skin" or excess fat from the pork tenderloin.
• Pat the tenderloin dry with paper towels, then season generously with salt and pepper or a rub of your choice. You can also add other seasonings at this point, but if using a spice blend with delicate herbs, it's best to wait until after searing.
• Carefully remove the hot pan from the oven and place it on the stovetop over medium-high heat. Add a tablespoon of oil to the pan.
• Sear the tenderloin for 2-3 minutes on each side until golden brown. If your tenderloin is triangular, rotate it by 1/3, not 1/2, to sear each side.
• Transfer the skillet back to the oven and roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F (63°C).
• Remove the tenderloin from the oven and let it rest for 5-10 minutes before slicing and serving.

Tips:

• Pork tenderloin is a specific cut of meat and is not the same as pork loin, pork loin filet, or pork roast. Tenderloins are long and slender, weighing around 3/4 to 1 1/2 pounds each, and often come in 2-packs.
• Cast iron skillets are ideal for this recipe as they can withstand high heat and easily go from stovetop to oven.
• 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.
• For a complete meal, serve the oven-roasted pork tenderloin with roasted vegetables like asparagus, green beans, or carrots, or with mashed potatoes.

Frequently asked questions