Juicy Pork Tenderloin
This juicy and tender pork tenderloin features a perfectly seared exterior giving way to a succulent, rosy center. Seasoned simply but effectively, it’s an impressive yet foolproof main course that pairs beautifully with countless side dishes.
Ingredients
- 1 pork tenderloin approximately 1-1.5 pounds
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1 tablespoon unsalted butter
Instructions
- Prepare the meat: Remove the pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat completely dry with paper towels – this is crucial for achieving a good sear.
- Preheat your oven to 400°F (200°C) and place a rack in the middle position.
- Season thoroughly: In a small bowl, combine minced garlic, rosemary, thyme, salt, pepper, and paprika. Drizzle the tenderloin with 1 tablespoon olive oil, then rub the seasoning mixture evenly over the entire surface of the meat.
- Heat your skillet over medium-high heat and add the remaining tablespoon of olive oil. When the oil is shimmering but not smoking, carefully place the seasoned tenderloin in the pan.
- Sear all sides of the tenderloin, turning with tongs every 1-2 minutes until you’ve achieved a rich, golden-brown crust all around (about 6-8 minutes total).
- Add butter to the pan and briefly tilt to coat the meat as it melts.
- Transfer the entire skillet to the preheated oven and roast for 15-18 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C) for medium.
- Rest the meat: Remove from oven and transfer the tenderloin to a cutting board. Tent loosely with aluminum foil and let rest for 5-10 minutes. This resting period is essential for allowing the juices to redistribute throughout the meat.
- Slice against the grain into medallions approximately 1/2-inch thick and serve immediately, drizzling with any pan juices if desired.
Notes
- The silver skin (thin, silvery membrane) on the outside of the tenderloin should be removed before cooking as it can become tough. Use a sharp knife to carefully trim it away.
- For extra flavor, you can marinate the tenderloin for 2-4 hours before cooking.
- If you don’t have an oven-safe skillet, sear the meat in a regular pan, then transfer to a preheated baking dish for the oven portion.
- The pan drippings make an excellent quick sauce – after removing the meat, deglaze the hot pan with 1/4 cup wine or broth, scraping up the flavorful bits.
- Leftovers will keep for 3-4 days in the refrigerator and make excellent sandwiches.