Pan seared oven roasted pork tenderloin. 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 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 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 over cook it. But they hated them anyways.
We upgraded years ago to pork tenderloin (i.e., “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 an additional welcome taste.
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.
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.
| Servings | Prep Time |
| 4 servings | 5 minutes |
| Cook Time |
| 25 minutes |
|
|
| 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.
|
- 1 pork tenderloin
- 1-2 tablespoons olive oil
- 2 cloves garlic minced
- 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.
- 1-2 t 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.
- 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.
- Using a thermometer, cook until internal temp of 150. About 18 minutes
- Rest for 5-10 minutes before slicing and serving.
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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. Rating is done by clicking on the stars above.
Last Updated
July 28, 2016
4
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Bob
Looks great. Thanks. Cooking these to be part of Cuban sandwiches
Sarah
I seared it, put it in a 400o oven …. 30 minutes later, the internal temp. is 120!
& YES I have a new oven thermometer.
DrDan
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
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.
DrDan
I was wondering that also…
Gi
Did you use the same pan? As in when you seared and then use the same pan in oven?
DrDan
Just one pan. If you don’t have a pan than can go stovetop to oven then use two. Put the oven safe pan in when the oven preheats. Sear in the other pan and transfer to the hot oven pan.
Dan
Mizzsingbabe
Found your blog yesterday and made this.. gosh.. they are good :)
Dr Dan
This is at least monthly in our home. I’m clad you liked it.
Bytowngal81
Making this tonight. Sounds terrific, and so easy…
Taz
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.
DrDan
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
joanna
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.
DrDan
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
DaisyCat68
O.M.G.! Was looking for a method to cook a pork tenderloin indoors (winter here!), and based on the rock-star drummies, looked here. Turned out great! I did baste the tl in garlic & BUTTER, like someone suggested, and also, it did take longer than 20 minutes. Yes, it was a tenderloin, but only 1 in my package & a little bigger than usual. No problem–just kept checking it at 5 minute intervals until not pink. My “I almost never like meat” 11-yr-old scarfed it down! Thanks for the cooking lessons!
DrDan
A little variation in the meat and a little variation in the oven… So clad you worked thought it.
Thanks so much for the note and comment.
DrDan
Katherine H.
I LOVE this recipe. I make it frequently. While the pork is resting I return the pan to the stove and add a few tabs of butter to the drippings along with a few fresh sage leaves and some dry white wine… simmer that down and it makes a delicious sauce! I just drizzle a bit on the sliced pork. YUM!
Pati Manich
I like the idea of adding to the drippings for the sauce. Thank you.
Pati Manich
I love making pork tenderloin, but always run the risk of over cooking. Using your method I finally made the perfect tenderloin. I have a favorite marinade, which I did use, but before searing, I drained most of it off of the meat and then dried it so that it would sear properly. Then I was able to brush it back on before it went into the oven. Perfect. Thank you. In case you want to try it, I combine olive oil, lemon juice, white wine, soy sauce, oriental five spice, garlic and ginger for the marinade, sometimes I toss in a little dijon mustard. Plastic bag for an hour or so usually covers 2 tenderloins.
Chuck Warriner
This has become a go-to favorite at my house!! I usually make oven roasted potatoes to go with it: cut a bunch of small red potatoes in half. Put about 2 TBSP oil in oven proof skillet over medium heat on stove. Add potatoes and toss to coat with oil. Sprinkle on some salt and pepper. Peel and slice a few cloves of garlic and add to pan with a few sprigs of fresh thyme twisted together and gently bruised with fingers. Put pan into 400 degree oven while preparing and searing pork. By the time pork is done and rested, potatoes will be browned and perfectly cooked!
Damian
Would you vary the oven cooking time if you were to wrap it in bacon?
DrDan
Nice question and I have no idea. I know how much cooking is needed for the tenderloin but not for the bacon in the pan searing / oven roasting method. The bacon might be under cooked, right on or burnt. The the tenderloin will cook fine but may take a few minutes longer.
You might want to check by bacon wrapped pork medallions at https://www.101cookingfortwo.com/grilled-bacon-wrapped-pork-medallions/
DrDan
Aliza
Kinda browsed through this article because I was on a time limit, but thank you, thank you, thank you for writing this and showing me a great way to cook Pork Loin in under an hour!
Burke ferrari
This is my go to for prok tenderloin. Bullet proof and always super moist and tender. Trimming the fat and silver really makes a difference and is a great recommendation.
Thanks!
Peggy
I love my iron skillet and this recipe! I will try other recipes based on how easy to follow and such good directions. Delicious!! Served with brown rice pilaf, ratatouille and cold cranberry orange relish.
Laura
Hi–making this right now. Smells delicious! Just wondering if the pan goes in the oven covered? I covered it with tin foil–maybe it will cook more/too quickly then? Thanks.
DrDan
Sorry for the delay but cooking a new recipe for dinner. No, not covered. At least on this site, most recipes do not cover in the oven and if I do then I very specifically say so and usually I picture it just to emphasize the covering. It will be fine if you cover. It may take a few for minutes and not brown as much.
Dan
Jodi
Smoked the whole family out of the house searing this lol. Once the smoke cleared, we had a delicious pork loin :-)
etienne
150 for pork is too long. remove pork @ 140 cover and let rest for 10 minutes temp will rise to about 145, perfect. recipe overall was excellent
Rob
Weird that you hated pork chops as a kid since half of it is tenderloin and the other half loin.
DrDan
Really cheap cuts, full of fat and over cooked.
Nancy
I am sooo drooling right now! I’m alone and one pork loin lasts about three or four days then I give the last little bit to my puppydog. Hahahaha Not This Time! Thanks so much for this – I’m making it right now!