Tiffany Haney
Pork tenderloin is a tasty, versatile, and easy-to-prepare dish that can be made in a pan. It is a long, lean boneless cut of meat that can be baked in the oven or seared in a pan on the stovetop. The key to a good pork tenderloin is a generous amount of seasoning and a good sear to create a Maillard reaction, giving the meat flavour and a nice crust. The pork tenderloin can then be finished in the oven, ensuring it remains moist and juicy.
| Characteristics | Values |
|---|---|
| Meat Type | Pork Tenderloin |
| Meat Weight | 1 to 1 ½ pounds |
| Meat Temperature | Bring to room temperature |
| Pan Type | Cast iron skillet |
| Pan Temperature | Medium-high heat |
| Oil Type | Avocado oil, olive oil, butter |
| Seasoning | Salt, pepper, garlic, herbes de Provence, thyme, smoked paprika, fresh herbs |
| Cooking Time | 3-4 minutes per side, then 15-20 minutes in the oven |
| Internal Temperature | 145°F to 150°F |
| Resting Time | 15 minutes |
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What You'll Learn
Choosing the right pan
Firstly, ensure you have an oven-safe skillet or pan. This is crucial as the pork tenderloin typically starts on the stovetop before finishing in the oven. Cast iron skillets are highly recommended as they can withstand high temperatures and easily transition from stovetop to oven. They also have flat bottoms, which distribute heat evenly, and they are naturally non-stick when properly seasoned. If you don't have cast iron, opt for carbon steel or stainless steel pans, as non-stick pans usually won't work for this purpose.
Secondly, select a pan that will give your meat a good, caramelized sear. The pan should be hot, with melted butter or oil, to achieve a nice crispy crust on the tenderloin. The size of the pan is also important; a 10 or 12-inch skillet is ideal, but any size that can accommodate the tenderloin and move between the stovetop and oven will work.
Lastly, consider the shape of the tenderloin when choosing a pan. Pork tenderloin is triangular, so when searing, it needs to be "flipped" by rotating it a third of the way, not half, to ensure even cooking.
Remember, the right pan will help you achieve that perfect crust and juicy, tender meat that is characteristic of a well-prepared pork tenderloin.
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Trimming and seasoning the pork
Trimming the pork tenderloin is an important step in preparing this cut of meat. It is best to remove the "silver skin", a thin membrane of tough connective tissue, and any excess fat tissues. This can be done by sliding a sharp knife under the skin and angling it upward to avoid cutting off unnecessary meat. While some recipes suggest that removing the silver skin is optional, it is recommended if you want to reduce the amount of fat in your dish.
Once trimmed, it is good to pat the pork dry with a paper towel. This will help the meat cook faster and more evenly, especially if it is at room temperature.
Seasoning the pork tenderloin is a crucial step in adding flavour to the dish. A generous amount of salt and pepper is a good base, but you can also add other seasonings like garlic powder, thyme, smoked paprika, fresh herbs, or your favourite spice blend. You can rub the seasonings directly onto the meat or mix them with olive oil and brush the mixture over the pork. If you're feeling fancy, you can even make a garlic olive oil by cooking a couple of fresh garlic cloves in olive oil for a minute or two before spreading it over the meat.
Allowing the pork to rest after seasoning is also important. This gives the meat time to absorb the flavours and helps ensure even cooking. The ideal resting time varies depending on the recipe, but it can range from at least an hour to letting it sit while the oven preheats.
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Searing the pork
Prepare the Pork
Before searing, ensure your pork tenderloin is at room temperature. This will help the meat cook more evenly and quickly. Remove any silver skin or tough connective tissue from the surface of the meat using a sharp knife. Trim any excess fat, keeping in mind that the more trimmed, the less fat will render during cooking. Blot the meat with a paper towel to remove any excess moisture, which will help create a crispy crust when seared.
Prepare the Pan
Use a cast iron skillet or a stainless steel/carbon steel pan that is oven-safe. Avoid using non-stick pans as they don't provide the best sear. Preheat your chosen pan over medium-high heat. Add a couple of teaspoons of cooking oil with a high smoke point, such as avocado oil or extra virgin olive oil. Make sure the oil is hot but not smoking.
Sear the Pork
Place the pork tenderloin into the hot pan. Sear each side for approximately 3-4 minutes, aiming for an even, golden-brown crust all over. Avoid moving or touching the pork during this process to ensure a perfect crust forms. The Maillard reaction, a chemical reaction that creates flavour, will occur during this searing process, giving your pork a delicious taste.
Add Seasonings
Once the pork is nicely seared, you can add your choice of seasonings. A simple combination of salt and black pepper is acceptable, but feel free to add other spices, herbs, or blends. Garlic powder or fresh garlic is a popular addition, as are thyme, smoked paprika, or rosemary. You can also add a splash of wine or broth to the pan for extra flavour.
Finish in the Oven
After searing, transfer the skillet to a preheated oven set to 425°F (218°C) for approximately 15-20 minutes. The pork will finish cooking in the oven, reaching an internal temperature of 145°F to 150°F. This will result in a juicy and tender pork tenderloin with a delicious crust.
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Finishing the pork in the oven
Oven Temperature and Preparation
Preheat your oven to the appropriate temperature. The ideal temperature range is between 375°F and 425°F (190°C to 220°C). A higher temperature is suitable for a shorter cooking time and a crispier crust. If using a convection oven, set the temperature 25°F lower.
Transferring the Pork to the Oven
Use an oven-safe skillet or pan. If you don't have an oven-safe skillet, transfer the pork to a baking dish or an oven-safe plate before placing it in the oven. Place the skillet or pan in the preheated oven.
Cooking Time and Temperature
The cooking time in the oven will vary depending on the size of the tenderloin, the amount of searing done beforehand, the initial temperature of the meat, and your specific oven. For a medium-rare doneness, cook the pork in the oven until it reaches an internal temperature of 145°F (63°C) in the thickest part of the meat. For a slightly higher doneness, aim for an internal temperature of 150°F (66°C). The cooking time can range from 10 to 25 minutes, depending on the factors mentioned above. Always use a meat thermometer to check the internal temperature of the pork to ensure it is cooked to your desired level.
Resting the Pork
Once the desired internal temperature is reached, remove the pork from the oven and let it rest for about 15 minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring a juicy and tender final product.
Sides and Sauce
While the pork is resting, prepare your side dishes and sauce. Roasted vegetables such as asparagus, potatoes, green beans, or carrots go well with pork tenderloin. For the sauce, you can make a quick pan sauce by using the skillet in which you seared the pork. Add some broth, wine, or butter to the skillet and scrape up the browned bits from the bottom. You can also add seasonings like Dijon mustard, shallots, or other spices to taste. Whisk everything together, and your sauce is ready to be served alongside the pork and vegetables.
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Making a pan sauce
Firstly, do not clean the pan after cooking your pork tenderloin. You want to retain all those delicious juices and caramelised bits to add flavour to your sauce. Pour off all but about two tablespoons of the leftover cooking oil or rendered fat from the pan. If you are making your sauce in a new pan, melt two tablespoons of fat in the pan.
Next, sauté some aromatics such as shallots or onions until they are golden brown. This should take about 2-3 minutes. You can also add some garlic at this stage. Then, deglaze the pan by pouring in some liquid such as wine, stock, broth or juice. Use a spatula to scrape up any crispy browned bits from the bottom of the pan. Let the liquid simmer for about 3 minutes or until it is reduced by half.
Now you can add some herbs and spices to your sauce. You can also add a splash of cream or a knob of butter to make the sauce rich and creamy. Let the sauce simmer for another 3 to 5 minutes, or until it is reduced by half again. Taste the sauce and season with salt and pepper as needed.
Finally, spoon your delicious pan sauce over your pork tenderloin slices and serve immediately. Enjoy!
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Frequently asked questions
First, remove the thin membrane and any fat tissues. Then, season the pork tenderloin with salt, pepper, and any other spices or herbs of your choice. You can also add olive oil or butter to the pan to enhance the flavor.
Preheat your oven to between 375°F and 425°F. The exact temperature depends on the size of the tenderloin and your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches at least 145°F.
Sear the pork tenderloin in the pan for 3-4 minutes on each side until it develops a golden-brown crust. Then, transfer it to the oven and bake for 15-25 minutes, depending on the size and your desired level of doneness.
You can serve pork tenderloin with a variety of side dishes such as roasted vegetables (asparagus, potatoes, green beans, carrots), mashed potatoes, or a fresh salad.
