Pork Tenderloin: Spices To Use Before Pan-Searing

Pork tenderloin is a versatile, tasty, and easy-to-prepare dish. Before pan-searing, it's important to trim the tenderloin of any silver skin or fat, and to pat it dry with a paper towel. This will ensure a better sear and speed up the cooking process. In terms of seasoning, salt and pepper are essential, but other popular options include garlic powder, onion powder, poultry seasoning, rosemary, and thyme.

Trimming the tenderloin

Lay the Pork Tenderloin on a Cutting Board:

Place the pork tenderloin on a clean cutting board. Take a close look at the meat, as you'll notice one side has a distinctive white or silvery skin. This "silver skin" tends to become tough and chewy when cooked, so it's important to remove it.

Remove the Silver Skin:

Using a boning knife, carefully slip the blade between the silver skin and the meat. Start by making a small cut to free the skin from the meat in one area. Then, hold onto the skin with one hand while working the knife away from your hand, carefully cutting and removing the skin from the rest of the meat. Make sure to keep the blade tilted slightly upwards to stay close to the skin and avoid cutting into the actual meat.

Trim Any Desired Fat:

After removing the silver skin, you can also trim any excess fat or sinew from the tenderloin if desired. This step is optional but can help ensure even cooking and improve the overall texture of the meat.

Ensure Even Thickness:

Pork tenderloin often has one end that is significantly thinner than the other. To prevent the thinner end from drying out during cooking, you'll want to make the tenderloin more uniform in thickness. Simply fold or roll up the thinner end to create a double layer, and secure it with metal skewers (if grilling) or butcher's twine/wooden toothpicks (if baking).

Pat Dry and Season:

Once your tenderloin is trimmed and secured, use paper towels to pat it dry. This step is important because wet meat won't sear properly. After patting it dry, you can season the meat generously with salt and pepper or your favourite spice blend.

Now your pork tenderloin is ready for the next steps of your chosen recipe, whether it's searing, roasting, or another cooking method!

Seasoning options

The seasoning options for pork tenderloin are endless and can be tailored to your taste preferences. Here are some ideas to get you started:

Salt and Pepper

A classic combination of salt and pepper is a simple yet effective way to season your pork tenderloin. Generously season your meat with salt and pepper before cooking. This combination will enhance the natural flavour of the pork without overpowering it.

Garlic Powder

For a savoury kick, garlic powder is a great option. It adds a punch of flavour and pairs well with other seasonings. You can use it on its own or in combination with salt and pepper. Just a small amount of garlic powder can go a long way, so adjust the amount to your taste preference.

Onion Powder

Onion powder is another flavourful option that can enhance the savoury notes of the pork. It is a subtle way to add depth of flavour to your dish. Like garlic powder, a little goes a long way, so you can use a small amount to start and adjust to your taste.

Poultry Seasoning

If you're looking for something a little different, poultry seasoning is an excellent choice. It might seem unusual to use a seasoning blend typically associated with chicken or turkey, but it adds a wonderful flavour to pork tenderloin. Poultry seasoning often includes a mix of herbs and spices like sage, thyme, rosemary, and nutmeg, giving your pork a warm and aromatic flavour.

Herbs de Provence

For a taste of the French countryside, try using Herbes de Provence. This herb blend typically includes a combination of thyme, rosemary, marjoram, basil, and lavender. It adds a delicate and fragrant flavour to your pork tenderloin, transporting you to the fields of Provence.

Fresh Herbs

You can also use fresh herbs like rosemary or thyme to season your pork tenderloin. These herbs provide a more robust and vibrant flavour compared to their dried counterparts. Simply chop or crush the herbs and rub them onto the meat before cooking.

Spices

If you enjoy a little spice, you can experiment with various spices like smoked paprika, coriander, or chilli powder. These spices will add a kick of heat and depth of flavour to your dish. Start with a small amount and adjust to your preferred spice level.

Remember, these are just a few suggestions, and you can get creative with your seasoning combinations. You can also use pre-made spice rubs or create your own unique blend to make your pork tenderloin even more delicious.

Pan options

The best pan to use for searing pork tenderloin is a cast-iron skillet, which can tolerate high heat and easily transfer from the stovetop to the oven. It also has a very flat bottom, which transfers heat evenly across the surface, and is naturally non-stick when correctly seasoned.

If you don't have a cast-iron skillet, you can use any other oven-safe pan that can move from the stovetop to the oven, such as a heavy frying pan or a stainless-steel skillet. If you don't have an oven-safe pan, you can sear the meat in a stovetop pan and then transfer it to a preheated oven-safe pan, such as a rimmed baking sheet, to finish cooking.

Non-stick pans are not recommended as you won't get the same sear on the outside as you would with cast iron or stainless steel.

Searing time

The searing time for pork tenderloin depends on the weight of the tenderloin, the desired internal temperature, and the heat level.

For a 1-1.5 pound tenderloin, sear each side for about 2 minutes. The tenderloin should be golden brown on all sides. The whole process should take no longer than 10 minutes.

If you are cooking two tenderloins, searing will take a little longer, around 6-9 minutes.

For a 2-pound tenderloin, the searing time will vary depending on the size and thickness of the meat. As a general rule of thumb, sear for about 2 minutes per side, which should take around 6-8 minutes in total.

The desired internal temperature of the pork tenderloin will also affect the searing time. The National Pork Board recommends cooking pork tenderloin to an internal temperature of 145°F. At this temperature, the pork may still be a little pink in the middle but is safe to eat. If you prefer your pork to be well done, you will need to cook it for longer, but this may result in drier meat.

The heat level you use for searing will also impact the cooking time. For a cast-iron skillet, heat the pan to medium-high heat until hot. For a regular oven, preheat to 425°F. For a convection oven, preheat to 400°F.

Once you have seared the pork tenderloin, you can finish cooking it in the oven. The baking time will depend on the desired internal temperature and the oven temperature. For an internal temperature of 145°F in a 425°F oven, bake for 15-17 minutes.

Remember to always check the internal temperature of your pork tenderloin with a meat thermometer to ensure it is cooked to your desired level of doneness.

Cooking time

The cooking time for your pork tenderloin will depend on a few factors, including the size and thickness of the meat, the temperature of your skillet, and the oven temperature.

As a general rule of thumb, you should sear the pork tenderloin for about 2 minutes per side, or 6 minutes total, and then roast it in the oven for 15-20 minutes. However, it's important to note that the searing time may vary depending on the temperature of your skillet, and the roasting time will depend on the oven temperature and the thickness of the meat.

For example, if you're using a 425°F oven, you'll want to sear the tenderloin for about 6-9 minutes on the stovetop and then bake it for 15-17 minutes. If you're using a lower oven temperature, such as 375°F, you'll need to sear for a similar amount of time but increase the roasting time to 20-23 minutes.

It's important to use an instant-read thermometer to check the internal temperature of the pork tenderloin, which should be between 145°F and 150°F when it's done. The pork may still be a little pink in the middle at this temperature, but it is safe to eat and will be juicy and tender.

After removing the pork from the oven, it's important to let it rest for about 5-10 minutes before slicing and serving. This allows the juices to redistribute and absorb back into the meat, ensuring that it stays moist and tender.

Additionally, keep in mind that the shape of the tenderloin is triangular, so when cooking, you'll need to rotate it by 1/3, not 1/2, to ensure even cooking.

Frequently asked questions