Cooking a pork tenderloin can be a straightforward and rewarding process, yielding a deliciously juicy and flavorful dish. Here’s a step-by-step guide to help you achieve perfection.
Step 1: Preparation
Before you start cooking, it’s essential to prepare the pork tenderloin properly.
Trim the Silver Skin: Remove any tough white or silver skin from the pork tenderloin using a small sharp knife. This skin can be tough when cooked and is best trimmed away[1][5][4].
Pat Dry: Pat the pork tenderloin dry with paper towels to ensure it sears well. Wet meat won’t sear properly[1][3][5].
Step 2: Seasoning
Seasoning is a crucial step to enhance the flavor of the pork tenderloin.
Salt and Pepper: Generously season the pork tenderloin with salt and pepper. You can hold off on other seasonings until after searing to prevent them from burning[1][3][4].
Optional Seasonings: You can add additional seasonings such as garlic, basil, oregano, thyme, parsley, and sage either before or after searing. If using delicate herbs, it’s best to add them after searing to prevent burning[1][2][4].
Step 3: Searing
Searing the pork tenderloin creates a flavorful crust.
Heat the Pan: Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium to medium-high heat. Use a high-heat cooking oil like avocado oil or olive oil[1][3][5].
Sear the Pork: Add the pork tenderloin to the pan and cook, occasionally turning, until browned all over. This should take about 2-4 minutes per side, depending on the heat and the size of the tenderloin[1][3][5].
Step 4: Baking
After searing, the pork tenderloin needs to be finished in the oven.
Preheat the Oven: Preheat your oven to 425°F (218°C) for a quicker cooking time, or 350-400°F if you prefer a slightly longer cooking time[1][3][5].
Transfer to Oven: If using the same skillet, slide it into the preheated oven. Otherwise, transfer the pork tenderloin to a prepared baking sheet. If desired, wrap the tenderloin in foil to create a steaming effect and retain moisture[2][4][5].
Cook to Temperature: Cook the pork tenderloin until it reaches an internal temperature of 145°F to 150°F. This should take about 15-20 minutes for a 1-2 pound tenderloin. Use an internal thermometer to ensure the correct temperature[1][3][5].
Step 5: Resting
Resting the pork tenderloin is crucial to retain its juices.
Remove from Oven: Once the pork has reached the desired temperature, remove it from the oven.
Let it Rest: Let the pork tenderloin rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat juicy and tender[1][3][5].
Step 6: Making a Pan Sauce (Optional)
A pan sauce can add an extra layer of flavor to your dish.
Use the Skillet: While the pork is resting, return the skillet to medium heat. Add about 3/4 cup of liquid such as white wine or broth, and use a wooden spoon to scrape the browned bits from the bottom of the skillet[1].
Reduce and Add Butter: Reduce the liquid by half and then swirl in a tablespoon of butter to create a silky sauce[1].
Most Important Facts About Cooking a Pork Tenderloin
Trim Silver Skin: Always trim the tough white or silver skin from the pork tenderloin before cooking[1][5][4].
Sear Before Baking: Sear the pork tenderloin on all sides before baking to create a flavorful crust[1][3][5].
Correct Temperature: Cook the pork tenderloin to an internal temperature of 145°F to 150°F to ensure it is safe and juicy[1][3][5].
Resting Time: Let the pork tenderloin rest for at least 5-10 minutes after cooking to retain its juices[1][3][5].
Seasoning Timing: Add delicate herbs and spices after searing to prevent them from burning[1][2][4].
Pan Sauce: Use the same skillet to make a quick pan sauce by adding liquid and scraping the browned bits, then reducing and adding butter[1].
By following these steps and tips, you can ensure that your pork tenderloin is cooked to perfection, resulting in a deliciously juicy and flavorful dish.
