Use with Port-Cherry Sauce
- Carbohydrate 0.255189375 g
- Cholesterol 164.125 mg
- Fat 10.4399827059111 g
- Fiber 0.10434375 g
- Protein 52.184365625 g
- Saturated Fat 3.09738222397785 g
- Serving Size 1 1 Serving (255g)
- Sodium 494.8295 mg
- Sugar 0.150845625 g
- Trans Fat 1.10977536986844 g
- Calories 317 calories
Step-by-step
- Time permitting, season the tenderloins up to 30 minutes before cooking; the seasonings will better penetrate the meat. The recipe will work in a nonstick or a traditional (not nonstick) skillet. A pan sauce can be made while the tenderloins rest (recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the pork.
- Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat roasts.)
- Transfer tenderloins to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately.
- Prepare Port-Wine Reduction with Onions and Orange Marmalade.
Pre-salting pork tenderloin thirty minutes prior to searing allows sodium ions to dissolve surface proteins, creating a moisture barrier that locks in juices during high-heat cooking. Lean cuts demand precise thermal management because muscle fibers seize and purge moisture rapidly above 150 degrees Fahrenheit. Starting the meat in a smoking-hot twelve-inch skillet builds foundational Maillard crusts before transferring the pan to a 400-degree oven for gentle, uniform finishing. Resting the protein loosely under foil for eight to ten minutes redistributes remaining internal fluids through carried-over heat.
Sequencing the Kitchen
Parallel workflows keep multi-component meals running smoothly. Preparing sauce ingredients before the stove is ignited prevents scorching pan drippings while the pork roasts in the oven. Utilizing an instant-read digital thermometer inserted into the thickest portion of the meat eliminates guesswork during the ten- to sixteen-minute roasting phase.
- Over-browning indicates the skillet surface exceeded medium-high heat limits; reduce burner output immediately to prevent acrid flavors.
- Uneven slicing results from dull blades; sharpen the carving knife before portioning the meat into half-inch rounds.
- Failing to tent the tenderloin causes premature cooling and surface drying during the crucial resting window.
