Pan-Seared Oven-Roasted Pork Tenderloins
Use with Port-Cherry Sauce
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.
A Weeknight Winner: Pan-Seared Oven-Roasted Pork Tenderloin
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and preferably something the whole family will enjoy. That’s why this pan-seared and oven-roasted pork tenderloin recipe has become a staple in my weeknight rotation. It’s elegant enough for a special occasion, yet simple enough to throw together on a Tuesday after a long day at the office. The beauty of this recipe lies in its versatility. The tenderloins are incredibly forgiving, and the cooking method ensures a juicy, flavorful result every time. The slight char from the pan searing adds a wonderful depth of flavor that complements the tender interior perfectly. And let’s not forget the ease of cleanup! One pan for the searing, one baking sheet for the roasting—minimal dishes for a maximum flavor payoff.
The key to perfectly cooked pork tenderloin is knowing when it's done. Using a meat thermometer is crucial. Overcooked pork is dry and tough, while undercooked pork is unsafe. Aim for an internal temperature between 145 and 150 degrees Fahrenheit. This ensures a juicy, tender, and safe final product. I usually let the tenderloins rest for about 10 minutes after cooking before slicing, which allows the juices to redistribute, resulting in an even more succulent piece of meat. While the tenderloins rest, I often take the opportunity to whip up a quick pan sauce. A simple reduction using the pan drippings, some stock or wine, and a touch of herbs can elevate this dish from everyday comfort food to something truly special.
I've experimented with different seasonings over the years, but I’ve found that a simple salt and pepper seasoning allows the natural flavor of the pork to shine through. You can certainly add more complex flavor profiles if you prefer—garlic powder, onion powder, paprika, or even a dry rub would all work beautifully. I’ve also found that marinating the tenderloins for 30 minutes beforehand really helps to infuse the meat with flavor. I usually do this if I have a little extra time. This recipe is easily adaptable to suit your preferences and dietary needs. You can serve it with roasted vegetables, a simple salad, or mashed potatoes. The possibilities are endless!
Beyond the Dinner Table: This recipe isn't just limited to weeknight dinners. I’ve also used it for potlucks and casual gatherings. It's always a hit! The ease of preparation and the impressive final product make it a crowd-pleaser. The leftovers are wonderful too; they're great sliced and added to salads or sandwiches. This versatility makes it a true kitchen workhorse.
Tips for Success:
- Don't overcrowd the pan when searing the tenderloins. Work in batches if necessary to ensure proper browning.
- Let the tenderloins rest before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful finished product.
- Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
- Experiment with different seasonings and sauces to customize the dish to your liking.
This pan-seared oven-roasted pork tenderloin recipe is more than just a meal; it's a testament to the power of simple, well-executed cooking. It's a dish that showcases the inherent deliciousness of quality ingredients and allows you to create something special without spending hours in the kitchen. So, the next time you’re looking for a quick, easy, and impressive dinner, give this recipe a try. I guarantee it will become a new family favorite.
