Pan Roasted Herb-Rubbed Pork Tenderloin

This herb rubbed pork tenderloin is seared in a hot skillet then transferred to the oven to finish cooking. The result is a flavorful pan seared pork tenderloin that’s tender and juicy and impossible to resist. It can also be cooked on your grill outside. 

Pan Seared Pork Tenderloin

Even as spring is soon coming to an end and summer is looming on the horizon, and people are searching for cool salads and refreshing treats, I’m sharing my favorite all time recipe for pork tenderloin. Pan seared on the stove then roasted in the oven which creates a delicious crust on the outside and holds all the flavorful juices on the inside. The great part is you can still throw this meat on the grill – it’s great for barbecues!

I’m a sucker for anything that’s cooked in a cast iron skillet, but you could cook this in pretty much any oven safe skillet. Just remember that with nonstick you won’t get the same sear on the outside as you do with cast iron or stainless steel.

How to Make Pan Seared Roasted Pork Tenderloin

This dish looks beautiful yet it’s quite easy to make. It’s truly one of my absolute favorite meals to make, and it’s easy enough for a weeknight family dinner, and fancy enough for company. I’ll give you a quick step by step, then you can download or print the full recipe at the end of the post.

• Start by trimming the meat. Pork Tenderloin is naturally a very low-fat meat, so there isn’t much to trim. But there is a thin, silvery looking skin that you want to find and trim off, because it tends to get a bit tough when it cooks.
• Then sprinkle on and rub in some garlic powder, onion powder and poultry seasoning. (I know it says “poultry” but trust me on this one!). Poultry seasoning is my favorite for pork tenderloin and it adds a great flavor. However you could switch up the seasonings and use something else that you love.

• Next heat a cast iron skillet over medium heat and add a couple pats of butter or tablespoons of olive oil. Cast iron isn’t a must, but it definitely gives the best sear. If you don’t have cast iron, stainless steel would be my next choice. Just be sure to use an oven-safe skillet.
• Sear the meat for about 2 minutes per side – so six minutes total. The oven should be preheating at this time to 425 degrees.
• Once you have a nice sear on all three sides, it’s time to stick that baby in the oven. Add about a half cup of chicken broth (helps to keep it from drying out) and place in the oven for 18 minutes. I’ve got this down to a science in my own oven, but you might have to play around with the times in yours. The key is to get the meat to around 145 degrees F.

• Remove the pan from the oven and tent with foil to give the meat time to rest; about 5-10 minutes. (Tenting is just lightly covering with foil, making a “tent” shape with the foil so the steam can escape). Cut the meat into ½ inch medallions, and serve on a pretty platter. It looks gorgeous, and it tastes as good as it looks.

What should the internal temperature be for pork?

The National Pork Board recommends cooking most cuts of pork (chops, roasts, loins, and tenderloin) to an internal temperature of 145 degrees F, followed by a rest. Gone are the days of cooking pork until it’s well done, and chewy as shoe leather. This 145 degree temperature will give you a lovely medium rare pork that is tender and delicious.

Serving Suggestions

There are tons of great side dishes that go with pork because of it’s mild and versatile flavor. It’s great for summer, served with a creamy Classic Macaroni Salad and Grilled Zucchini Recipe, or in the winter with some belly warming Make Ahead Mashed Potatoes Recipe and Easy Oven Roasted Asparagus.

Pork Tenderloin should be cut into 1-inch thick medallions. This will be against the grain making the pork easier to chew and cut.

What to do with leftovers

Pan seared pork tenderloin should be store in a sealed container in the fridge and eaten within 4 days. For freezing, place the tenderloin either whole or sliced in a freezer bag and freeze for up to 6 months. To reheat, thaw in the fridge overnight and heat in the oven or microwave. I recommend heating in a skillet in the oven, with just a few tablespoons of water or broth to rehydrate the meat.

When I have leftovers of this pan seared pork tenderloin, I always chop it up and use it my Pork Fried Rice.

Want more delicious pork recipes? Try these:

• Grilled Pork Tenderloin with Chimichurri Sauce
• Easy Baked Pork Chops with Brown Sugar
• Easy Crock Pot Pork Roast
• Cajun Pork Tenderloin

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.

Pan Roasted Herbed Pork Tenderloin

Kristin Maxwell

Prep Time 5 mins

Cook Time 18 mins

Total Time 23 mins

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Servings 4 people

Calories 305kcal

Ingredients

  

1x2x3x

• 2 pounds pork tenderloin Usually 2 pieces
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 2 teaspoons poultry seasoning
• 1 tablespoon olive oil or butter

Instructions

 

• Trim silvery skin from pork. Mix seasonings together in a small dish, then rub into the meat.
• Preheat oven to 425 degrees.
• Heat olive oil in a large, oven safe skillet. Sear tenderloin for two minutes per side, then slide the skillet into the oven.
• Roast for 18 minutes, then remove from the oven and tent with foil. Allow to rest for 5-10 minutes before slicing into ½ inch thick medallions.
• Serve immediately.

Nutrition

Calories: 305kcalCarbohydrates: 2gProtein: 47gFat: 11gSaturated Fat: 5gCholesterol: 155mgSodium: 435mgPotassium: 900mgFiber: 1gSugar: 1gVitamin A: 115IUCalcium: 24mgIron: 2.6mg

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