Pan-Roasted Pork Tenderloin
serves 2-4
A quick pan-roasting gives pork tenderloin a sweet, brown crust on the outside, while finishing the roast in the oven lets it cook through without drying out. Did you know evidence suggests that pigs have been domesticated for 7000 years? Simple preparation is still a winner.
1 pork tenderloin (about 1-2 pounds), tied
salt and pepper
1 tablespoon vegetable oil
prep: 10 minutes
total: 50 minutes
large oven-safe sauté pan
kitchen twine
tongs
digital instant-read meat thermometer
1. Preheat the oven to 375F. Trim any silver film from the outside of the pork. Fold the thin ends of the tenderloin over so that they meet the thicker part -- you want the tenderloin to have a uniform thickness throughout. Tie the tenderloin with 1-2 pieces of kitchen twine. Season it all over with a sprinkling of salt and pepper.
2. Heat the oil in a large oven-safe sauté pan over medium-high heat. When it's barely smoking, add the tenderloin to the pan. Turning it with tongs, sear it to a very dark brown on all sides, 8-10 minutes total.
3. Put the pan into the oven and roast until the tenderloin reaches 142F in the thickest part, 20-30 minutes. Put the tenderloin on a plate or cutting board, loosely tent it with foil and let it rest 10 minutes before cutting into 1-inch slices.
2. Heat the oil in a large oven-safe sauté pan over medium-high heat. When it's barely smoking, add the tenderloin to the pan. Turning it with tongs, sear it to a very dark brown on all sides, 8-10 minutes total.
3. Put the pan into the oven and roast until the tenderloin reaches 142F in the thickest part, 20-30 minutes. Put the tenderloin on a plate or cutting board, loosely tent it with foil and let it rest 10 minutes before cutting into 1-inch slices.
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