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.
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 an 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.
December 6 2013