Pan Seared Pork Tenderloin
Pan seared pork tenderloin is tender, juicy, and irresistible. Seared in a hot skillet and finished in the oven, it is ready in under 30 minutes and slices into medallions pretty enough for company
Servings: 6 servings
Ingredients
- 2 pounds pork tenderloin usually 2 pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons poultry seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/2 cup chicken broth
Instructions
- Preheat oven to 425°F. Pat the pork dry with paper towels and trim off the thin silvery membrane, sliding a sharp knife just underneath it.
- Mix garlic powder, onion powder, poultry seasoning, salt, and pepper in a small dish. Rub the seasoning into all sides of the pork.
- Heat olive oil in a large oven-safe skillet over medium-high heat for 2 to 3 minutes, until the oil shimmers and moves easily across the pan.
- Sear the tenderloins about 2 minutes per side without moving them, until deeply browned on all three sides, about 6 minutes total.
- Pour the chicken broth into the skillet and transfer the whole pan to the oven. Roast 15 to 18 minutes, checking the temperature at 12 minutes. Pull the pork when it reaches 140°F in the thickest part.
- Remove from the oven and tent loosely with foil. Rest 5 to 10 minutes, until the internal temperature rises to 145°F.
- Slice against the grain into ½ inch medallions and serve, spooning any pan juices over the top.
Notes
- Use an oven-safe skillet. Cast iron or stainless gives the best crust and moves straight from stovetop to oven. Nonstick will not brown the same way. No oven-safe skillet? Sear in any skillet, then transfer to a preheated baking dish, add the broth, and roast, adding a couple of extra minutes.
- Pull at 140°F, not 145°F. Carryover heat during the rest brings it to a safe 145°F. Pulling at 145 gives you dry pork.
- Trim the silverskin. It never softens and stays tough through every slice.
- Sizes vary. Depending on your oven and the thickness of the pork, it could take as little as 12 minutes or as long as 20. Start checking at 12.
- Uneven pieces: If one tenderloin is noticeably larger, pull the smaller one early and let it rest while the other finishes.
- Oven temperature adjustments: At 375°F roast 22 to 25 minutes, at 400°F roast 18 to 22 minutes, at 475°F roast 12 to 15 minutes.
- Butter option: Olive oil handles the sear better, but a pat of butter added during the last minute adds great flavor.
- Quick pan sauce: Set the skillet back over medium heat while the pork rests and reduce the broth and browned bits for a minute or two. Swirl in a pat of butter at the end.
- Slice against the grain. Cutting with the grain makes properly cooked pork feel chewy.
- Storage. Refrigerate 3 to 4 days or freeze up to 6 months. Reheat in a covered skillet with a splash of broth.
Nutrition
Calories: 208kcal | Carbohydrates: 1g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 346mg | Potassium: 614mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 2mg
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