101 Cooking For Two - Everyday Recipes for Two: Pan Seared Oven Roasted Pork Tenderloin

Monday, February 15, 2010

Pan Seared Oven Roasted Pork Tenderloin

Pan Seared Oven  Roasted Pork Tenderloin from 101 Cooking For Two
My go to method for this tender and healthy cut of the pig. Pan seared to add taste and help keep it moist then finish in the over with some added garlic for pop. Give it a try tonight.

When I grew up, and I believe my wife also, pork was the cheapest pork chops usually way over cooked in a black iron skillet. We did some pork when the kids were little and usually bought chops but at least we didn't over cook it. But they hated them anyways.

We upgraded years ago to pork tenderloin (ie "porkies"). A marked improvement. We usually cooked then on the grill (see the grilled pork tenderloin series) or with oil and garlic in the oven.

Rating:
Yep really that good. You can eat this over and over.

Notes: To keep lean meat moist, you need to do something. Keep the skin on chicken, bread something or sear it. I seared this and then finish up in the oven. With the searing, this stayed very moist and the garlic was great. The browning with the searing was also a welcome additional taste.


Trim the pork tenderloin well. Remove the "silver skin" and any trimable fat. Preheat over to 375 convection or 400 in a regular oven.
Salt and pepper all sides.
 1-2 t oil in a oven safe pan (cast iron is good here) over medium high heat until hot. Sear for approximately 2 1/2 to 3 minutes and rotate 1/3 and repeat until all sides seared.
 While searing,  crush 2 cloves garlic and add to 1 T olive oil.
When searing is done. Remove from heat  and coat with the olive oil/garlic mixture.
Move to preheated oven. Using a thermometer, cook until internal temp of 150 (about 18 minutes). Rest for 10 minutes before slicing and serving.





Pan Seared Oven Roasted Pork Tenderloin



My go to method for this tender and healthy cut of the pig. Pan seared to add taste and help keep it moist then finish in the over with some added garlic for pop. Give it a try tonight.
Ingredients
1 pork tenderloin1-2 T olive oil2 cloves minced garlic kosher salt course ground pepper
Instructions
1) Trim the pork tenderloin well. Remove the "silver skin" and any trimable fat. Preheat over to 375 convection or 400 in a regular oven.2) Salt and pepper all sides.3) 1-2 t oil in oven safe pan (cast iron is good here) over medium high heat until hot. Preheat oven to 375 (convection).4) Sear all sides (3) of the tenderloin for approximately 2 1/2 -3 minutes per side.5) While searing, crush 2 cloves garlic and add to 1 T olive oil.6) When searing is done, remove from heat and coat with the olive oil/garlic mixture.7) Using a thermometer, cook until internal temp of 150. About 18 minutes8) Rest for 5-10 minutes before slicing and serving.
Details
Prep time: Cook time: Total time: Yield: 3-4

Updated

January 3 2012

DrDan

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5 Comments:

At October 17, 2011 at 6:09 PM , Blogger Bob said...

Looks great. Thanks. Cooking these to be part of Cuban sandwiches

 
At February 21, 2013 at 9:11 AM , Blogger Mizzsingbabe said...

Found your blog yesterday and made this.. gosh.. they are good :)

 
At February 21, 2013 at 9:04 PM , Blogger Dr Dan said...

This is at least monthly in our home. I'm clad you liked it.

 
At May 26, 2013 at 4:21 PM , Blogger Bytowngal81 said...

Making this tonight. Sounds terrific, and so easy...

 
At June 8, 2013 at 2:12 AM , Blogger Kevin Cardinale said...

I never understood why recipes have kosher salt as an ingredient. are all chefs jews?

 

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