Pan seared oven roasted pork tenderloin is a wonderful 30-minute everyday recipe that is good enough for company. Pan seared to add taste and help keep it moist then finish in the oven with some added garlic for pop. Give it a try tonight.
Editor’s Note: This recipe was published February 15, 2010, which was the second month of this blog, so it was long overdue for a facelift. The text and photos have been redone, and the mandatory random dog picture added. Please enjoy one of my most popular and favorite recipes. Last Updated May 3, 2018.
When I grew up, and I believe my wife also, pork was the cheapest pork chops usually way overcooked in a black iron skillet. We did some pork when the kids were little and usually bought chops, but at least we didn’t overcook it. But they hated them anyways.
We upgraded years ago to pork tenderloin (i.e., “porkies”). A marked improvement. We usually cooked them 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, we do.
Recipe notes on Pan Seared Oven Roasted Pork Tenderloin
What is pork tenderloin?
The tenderloin refers to the psoas muscle along the lower back. The psoas is generally most tender cut since it is not used for movement. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle.
A Pork Loin is NOT a pork tenderloin!!!!
Over the years on this blog, many commenters seem to get pork loin and pork tenderloin confused. It is obvious when they have a “4-pound pork tenderloin”. No, they do not. A pork tenderloin usually weighs about 1 to 1 1/2 pounds. A very large one could push towards 2 pounds. PLEASE BE SURE YOU HAVE A TENDERLOIN AND NOT A LOIN.
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.
Salt and pepper all sides. Use other seasonings at your option.
1-2 teaspoon 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 are seared.
Optional for fresh garlic. While searing, crush 2 cloves garlic and add to 1 tablespoon olive oil.
When searing is done, remove from heat and coat with the olive oil/garlic mixture you are using the garlic.
Move to preheated oven. Using a thermometer, cook until internal temp of 140-150 (15-20 minutes usually). Tent lightly with foil and rest for 5-10 minutes before slicing and serving.
Pan Seared Oven Roasted Pork Tenderloin
- 1 pork tenderloin
- 1-2 tablespoons olive oil
- 2 cloves garlic - minced - optional
- kosher salt
- pepper - coarse ground
- 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.
- Salt and pepper all sides. Other seasonings at your option.
- 1-2 teaspoon oil in oven safe pan (cast iron is good here) over medium-high heat until hot. Preheat oven to 375 (convection).
- Sear all sides (3) of the tenderloin for approximately 2 1/2 -3 minutes per side.
- Optional. While searing, crush 2 cloves garlic and add to 1 tablespoon olive oil.
- When searing is done, remove from heat and coat with the olive oil/garlic mixture if you are using the garlic.
- Using a thermometer, cook until internal temp of 140-150. About 15-20 minutes.
- Tent lightly with foil and rest for 5-10 minutes before slicing and serving.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published February 15, 2010