Pork Tenderloin: Perfect Pan-Searing

How to Pan-Sear Pork Tenderloin

Pan-searing pork tenderloin is a super easy way to prepare a tasty and juicy dinner. This method of cooking pork tenderloin results in a golden-brown crust and a juicy interior. It is also a versatile dish that can be served with a variety of sides, such as roasted potatoes, mashed potatoes, or a bed of vegetables.

To start, you will need to trim any silver skin or fat from the tenderloin. This step ensures that the meat is tender and not chewy. Then, pat the meat dry with a paper towel and season it with salt and pepper, as well as any other spices or herbs of your choice. It is recommended to let the meat come to room temperature before cooking, as this promotes even cooking.

Next, heat a cast-iron skillet or an oven-safe pan over medium-high heat. Add some butter or oil to the pan. Once the pan is hot, sear the tenderloin for about 2-3 minutes on each side, until a nice crust forms.

Finally, transfer the skillet to an oven preheated to around 400-450 degrees Fahrenheit and roast the tenderloin for about 10-20 minutes, or until it reaches an internal temperature of 145-150 degrees Fahrenheit. This step ensures that the meat is cooked to a safe temperature while remaining juicy and tender.

Once the pork tenderloin is done, remove it from the oven and let it rest for a few minutes before slicing and serving. Enjoy!

Choosing the right pan

Material:

The best material for searing pork tenderloin is cast iron. Cast iron skillets retain heat effectively, ensuring a consistent sear. They can also withstand high temperatures without warping and are naturally non-stick when properly seasoned. Cast iron skillets are affordable, durable, and versatile, making them a worthwhile investment for your kitchen.

If you don't have a cast-iron skillet, you can use stainless steel or another type of oven-safe skillet. Stainless steel provides a good sear and is more lightweight than cast iron. However, keep in mind that non-stick pans won't give you the same sear as cast iron or stainless steel.

Size:

Select a pan that is large enough to accommodate the pork tenderloin comfortably. A 10- or 12-inch skillet is usually sufficient. If you're cooking multiple tenderloins or a larger cut of meat, you may need to use a larger pan or cook in batches.

Oven-Safe:

Since you'll be finishing the pork tenderloin in the oven, it's essential to choose an oven-safe pan. This means the pan can withstand high oven temperatures without warping or damaging its handle. Always check the manufacturer's instructions to ensure your pan is oven-safe.

Even Heat Distribution:

Look for a pan that distributes heat evenly across its surface. This ensures that your pork tenderloin cooks uniformly and helps prevent hot spots that can lead to uneven searing. Cast iron skillets are known for their excellent heat distribution due to their flat bottoms.

Cleanliness and Maintenance:

Before searing your pork tenderloin, ensure that your pan is clean and free of any residue from previous cooking. Properly season your cast-iron skillet to maintain its non-stick properties and prevent rusting. For other types of pans, follow the manufacturer's care instructions to keep them in good condition.

By considering these factors and choosing the right pan, you'll be well on your way to creating a delicious, perfectly seared pork tenderloin. Remember, the right cookware can make all the difference in the final result!

Trimming the tenderloin

Firstly, lay your pork tenderloin on a clean cutting board. Examine the meat, and you'll typically notice one side has a white, shiny skin—this is known as the "silver skin". Leaving this on will result in tough, chewy spots in your cooked meat, so it's important to remove it.

To remove the silver skin, get a boning knife and carefully slip the blade between the silver skin and the meat. It's best to start with the blade pointing away from you so that you have some skin to hold onto while you work. Hold the skin with one hand, keeping the blade tilted slightly upwards, and work the knife along the skin, staying as close to it as possible without cutting into the meat. Repeat this process until all the silver skin has been removed. You can also use a butter knife to get under the skin if that helps. Don't worry if a bit of silver skin is left; it's not a problem.

After removing the silver skin, you can also trim off any excess fat or sinew from the tenderloin, if desired.

The next step is to ensure your tenderloin is of even thickness. Pork tenderloin is naturally tapered, with one end much thinner than the other. To prevent the thin end from drying out during cooking, you can fold or roll it over and secure it with metal skewers, butcher's twine, or wooden toothpicks. This way, the meat will cook more evenly.

Once you've trimmed and prepared your pork tenderloin, it's now ready for the next steps of your pan-searing process!

Seasoning

The seasoning for your pork tenderloin is a matter of personal preference, but there are some general guidelines and tips you can follow to ensure your meat is full of flavour.

Firstly, always trim your pork tenderloin. Remove the thin membrane, or "silver skin", and any fat tissues from the meat. This will ensure your meat cooks evenly and reduces the overall cooking time.

Next, pat the meat dry with a paper towel. This is an important step as wet meat will not sear properly.

When it comes to the seasoning itself, coarse salt and black pepper are a good starting point. You can also add garlic powder, or fresh garlic cloves cooked in olive oil, for an extra kick of flavour. Other suggestions include thyme, smoked paprika, fresh herbs, onion powder, poultry seasoning, rosemary, and other spices. You can also use a pre-made spice blend, such as steak seasoning, or a mixture of dried herbs.

If you want to keep things simple, just remember that much of the flavour will come from the searing of the meat, creating a Maillard reaction, so don't worry too much about adding lots of extra seasonings.

Searing

Before searing, you should trim the tenderloin of its tough silverskin and any fat tissues. This is because the silverskin can get tough when cooked, and the fat will render. You should also pat the meat dry with a paper towel, as wet meat won't sear.

Next, season the tenderloin with salt and pepper, and your choice of herbs and spices. You can use a spice rub, or simply sprinkle on and rub in some garlic powder, onion powder, and poultry seasoning.

Now you're ready to sear the meat. Place an oven-safe skillet (a cast-iron skillet is ideal) over medium-high heat and warm it up until the oil is hot but not smoking. Add a couple of tablespoons of olive oil or butter.

Add the tenderloin pieces to the skillet and sear them evenly on all sides. You should end up with a nice crispy crust around them. Sear the meat for about 2 minutes per side, for a total of 6-9 minutes, rotating the meat by 1/3 after each side is done.

Once you have a nice sear on all sides, it's time to transfer the skillet to the oven and finish cooking the meat.

Roasting

Step 1: Preheat the Oven

First, preheat your oven to 400°F (204°C) for a conventional oven or 425°F (218°C) for a convection oven. This step is crucial as it ensures your pork cooks evenly.

Step 2: Prepare the Pork Tenderloin

While the oven is heating up, trim any excess fat or silver skin from the tenderloin using a sharp knife. This step ensures that your pork is tender and not too fatty. Pat the tenderloin dry with paper towels, as this will help develop a good sear and crust.

Step 3: Seasoning

Now it's time to season your pork! You can keep it simple with just salt and pepper, or you can get creative with your favourite spice blends. Try a mix of garlic powder, onion powder, and poultry seasoning, or go bold with chili powder, brown sugar, oregano, paprika, cinnamon, and garlic powder. The options are endless, but be sure to rub the spices generously onto all sides of the meat.

Step 4: Heat Your Pan

Place an oven-safe skillet, preferably cast iron, on the stovetop over medium-high heat. Add a couple of tablespoons of olive oil or butter, and heat until the oil is hot but not smoking. Cast iron is ideal as it gives the best sear and can go straight from stovetop to oven.

Step 5: Sear the Pork

Carefully add your seasoned pork tenderloin to the hot pan. Sear for approximately 2-3 minutes on each side, rotating the tenderloin a third of the way each time, as it has a triangular shape. This searing step is crucial as it creates a delicious crust and locks in the juices.

Step 6: Transfer to the Oven

Once you've seared all sides of the pork, it's time to transfer the skillet to your preheated oven. Place the skillet in the middle rack of the oven and roast for 15-20 minutes. The exact time will depend on your oven and the thickness of your tenderloin, so keep an eye on it!

Step 7: Check the Internal Temperature

The key to juicy, tender pork is to not overcook it. Use an instant-read thermometer to check the internal temperature of the thickest part of the tenderloin. You're aiming for a temperature of 145°F (63°C). The USDA recommends a minimum temperature of 145°F, and it's perfectly normal for the pork to be slightly pink inside.

Step 8: Rest and Serve

Once your pork has reached the desired temperature, remove it from the oven and tent it with foil. Let the meat rest for about 5-10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a juicy and tender final product. Then, slice your pork tenderloin into medallions and serve!

Tips:

• Don't overcrowd your pan. If your pan is too small, cook the tenderloin in batches to ensure even cooking.
• If you don't have an oven-safe skillet, you can sear the pork in a stovetop pan and then transfer it to a preheated oven-safe dish to finish cooking in the oven.
• Always use oven mitts when handling hot pans to avoid burns.
• Leftover pork tenderloin is a great option for sandwiches or salads!

Frequently asked questions