Pan Seared Oven Roasted Pork Tenderloin

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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 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.

Pan Seared Oven Roasted Pork Tenderloin
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
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 tenderloin
  • 1-2 T olive oil
  • 2 cloves minced garlic
  • kosher salt
  • course ground pepper
Instructions
  1. Trim the pork tenderloin well. Remove the “silver skin” and any trim-able 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 2½ -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 minutes
  8. Rest for 5-10 minutes before slicing and serving.

Updated

December 6 2013

Comments

    • Sarah says

      I seared it, put it in a 400o oven …. 30 minutes later, the internal temp. is 120!
      & YES I have a new oven thermometer.

      • says

        Sorry it didn’t work for you…

        I’m a little at a loss here. I have done this over 50 times (I love pork tenderloin) and it basically has worked. Even without the searing, 30 minutes at 400 should be done. The only thing I have left is the oven… was it working ok? Thermometers can be wrong but 120 is visually not done…. Was it some sort of super size tenderloin? Most pork tenderloins will typically weigh a little over a pound.

        I would say try again and double check everything.

        DrDan

      • Jarod says

        Are you sure you had a tenderloin and not a loin?
        A loin is much larger. Tenderloins are usually about 1lb each and sometimes come two to a package.

  1. Taz says

    Amazing, a new family favorite and requested often. Perfect each and every time, we use a bourbon smoked salt and pepper for our rub. We average for 18~20 minutes each time, and it is truly perfection. We love it with slow baked sweet potatoes and cinnamon apples.

    • says

      This is always a solid method and you will see a lot of my recipes are built off this. Now let’s talk sweet potatoes and cinnamon apples….

      DrDan

  2. joanna says

    made this today and it is so delicious!! i couldn’t get my pork to reach 150 with my thermometer even after 35 min!! i figured it was done anyway since there was no pink. my tenderloin was 1 lb so i didn’t want to burn it keeping it in the oven any longer. i ended up using butter mixed with chunks of garlic and i smeared it all over the seared tenderloin and then popped it in the oven. it is insane and still really moist and tender with the added cooking time.

  3. says

    Hummm. Mine is very reliable at 6-8 minutes total searing plus 18-20 minutes… Oh well, different ovens and different thermometers. Pink is usually gone at about 155 so you did right. Glad it worked. I like the garlic in butter variation.

    Thanks for the note
    DrDan

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