Juicy Pork Tenderloin
This pork tenderloin recipe is designed to become your go-to for moist and flavorful pork. Say goodbye to dry and flavorless pork tenderloin. With my easy cooking method, you can make the best, juicy, and tender pork tenderloin in under 30 minutes. Bonus, it works beautifully with any of your favorite spice rubs or seasonings. Joanne and I love this simple method so much that we use it in our recipe for this amazing pork tenderloin with apples and this pork tenderloin with peppers. It’s not just a one-time trick, it’s one of my favorite techniques that guarantees moist and tender pork every time. If you’re tired of pork tenderloin that is tough or dry, you need to give this method a try. It’s deceptively simple and will leave you wondering why you ever cooked pork tenderloin any other way. Key Ingredients Pork tenderloin: I use 1 to 1 ½ pound tenderloins for this recipe (also called pork fillet in the UK). If you notice any tougher silvery skin on the pork, trim it away with a knife. Oil, salt, and pepper: Season your pork generously with salt and pepper and use a high-heat cooking oil (I use avocado oil). Seasoning: Additional seasoning is optional, but this is a great time for your favorite spice blend. I actually love this steak seasoning for pork. Liquid: Once my pork is cooked and resting, I love adding a splash of broth or wine to my skillet to make a quick pan sauce. I do the same when making skillet pork chops. Butter: I swirl in a tablespoon of butter to make my pan sauce silky. This is optional but really lovely. Pork tenderloin: I use 1 to 1 ½ pound tenderloins for this recipe (also called pork fillet in the UK). If you notice any tougher silvery skin on the pork, trim it away with a knife. Oil, salt, and pepper: Season your pork generously with salt and pepper and use a high-heat cooking oil (I use avocado oil). Seasoning: Additional seasoning is optional, but this is a great time for your favorite spice blend. I actually love this steak seasoning for pork. Liquid: Once my pork is cooked and resting, I love adding a splash of broth or wine to my skillet to make a quick pan sauce. I do the same when making skillet pork chops. Butter: I swirl in a tablespoon of butter to make my pan sauce silky. This is optional but really lovely. Find the full recipe with measurements below. Tips for Making the Juiciest Pork Tenderloin My favorite method for cooking pork tenderloin has two parts. It’s the same method I use for my baked pork chops recipe. Here’s what you are going to do: Sear the pork on the stove until golden brown on all sides. Finish by baking them in the oven. Sear the pork on the stove until golden brown on all sides. Finish by baking them in the oven. Tip 1: Prepare the pork for searing. Begin by removing any tough white or silver areas from the pork tenderloin, then pat it completely dry. Dry meat is essential for a good sear! Season generously with salt before searing. Tip 2: Sear until golden brown then add your spices and herbs. Add the tenderloins to an oven-safe skillet with hot oil and cook for a few minutes per side until golden brown. Once the pork is browned all over, you can add your other spices and herbs, which prevents them from burning in the hot pan. Tip 3: Finish cooking in the oven. After searing, slide the skillet into a hot 425°F oven. Roast for 15 to 20 minutes, or until the pork is cooked through. The best way to check for doneness is with an instant-read thermometer. The pork is ready when the internal temperature registers between 145°F and 150°F. This is the best temperature for the juiciest pork, even if it’s a little pink in the middle. Tip 4: Make a quick pan sauce. For an extra layer of flavor, make a quick pan sauce using the same skillet. After removing the pork, add about 3/4 cup of liquid (like white wine or broth) to the hot pan. Use a wooden spoon to scrape all the browned bits from the bottom (this is where all the flavor is!). Cook the liquid until it has reduced by half, then swirl in a tablespoon of butter to finish the sauce. I do the same when making my favorite pork chops recipe! What to Serve with Pork Tenderloin I love serving pork tenderloin with that easy pan sauce over a bed of mashed potatoes. For something a little different, try mashed sweet potatoes or mashed cauliflower. Adding an extra veggie on the side is lovely, too. I love these roasted green beans and these buttery roasted carrots (both roasted in a 425°F oven like our pork). For a fresh side, try a salad. Toss your favorite salad ingredients together and add one of these easy homemade dressings: homemade balsamic, our easy ranch, and this honey mustard dressing. Juicy Pork Tenderloin Recipe PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme). 6 Servings Watch Us Make the Recipe You Will Need Pork Tenderloin 2 pork tenderloins, 1 to 1 ½-pound each Salt and fresh ground black pepper 2 tablespoons canola or vegetable oil 1 to 2 tablespoons seasoning blend/rub of your choice, fresh or dried 3/4 cup white wine, broth, apple cider or a combination 1 tablespoon unsalted butter Directions 1Prepare the oven: Preheat the oven to 425°F (218°C). 2Prepare pork tenderloins: Trim each tenderloin of any tough white or silver skin (this can be tough when cooked). I use a small sharp knife and slide the blade under and outward to remove it. Pat pork dry with paper towels. Then, generously season with salt. 3Pan-sear the pork: Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork. 4Finish in the oven: Slide the skillet into the preheated oven and roast for 10 to 20 minutes or until an internal thermometer inserted into the thickest part registers between 145°F and 150°F. Allow the pork to rest out of the oven for 5 to 10 minutes before slicing. 5Make the pan sauce: While the pork tenderloins are resting, return the skillet to medium heat. Add the liquid (wine or broth) and simmer, using a spoon to scrape all the browned bits stuck to the pan, until reduced by half. Add butter, and serve drizzled over the pork. 1Prepare the oven: Preheat the oven to 425°F (218°C). 2Prepare pork tenderloins: Trim each tenderloin of any tough white or silver skin (this can be tough when cooked). I use a small sharp knife and slide the blade under and outward to remove it. Pat pork dry with paper towels. Then, generously season with salt. 3Pan-sear the pork: Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork. 4Finish in the oven: Slide the skillet into the preheated oven and roast for 10 to 20 minutes or until an internal thermometer inserted into the thickest part registers between 145°F and 150°F. Allow the pork to rest out of the oven for 5 to 10 minutes before slicing. 5Make the pan sauce: While the pork tenderloins are resting, return the skillet to medium heat. Add the liquid (wine or broth) and simmer, using a spoon to scrape all the browned bits stuck to the pan, until reduced by half. Add butter, and serve drizzled over the pork. Adam and Joanne's Tips Storing: Leftover pork tenderloin lasts up to 4 days in an airtight container in the fridge. You can also freeze it. To freeze it, wrap it in foil and place it in a freezer bag or container for about a month. Thaw overnight in the fridge before reheating. When is pork tenderloin done? We cook our pork to 145°F. This means the pork will be barely pink in the middle, safe to eat, and juicy. If you do not like it pink in the middle, cook it a bit longer, but keep in mind that staying close to 145°F will result in the juiciest, most tender piece of meat. The nutrition facts provided below are estimates. Storing: Leftover pork tenderloin lasts up to 4 days in an airtight container in the fridge. You can also freeze it. To freeze it, wrap it in foil and place it in a freezer bag or container for about a month. Thaw overnight in the fridge before reheating. When is pork tenderloin done? We cook our pork to 145°F. This means the pork will be barely pink in the middle, safe to eat, and juicy. If you do not like it pink in the middle, cook it a bit longer, but keep in mind that staying close to 145°F will result in the juiciest, most tender piece of meat. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 265 / Protein 34 g / Carbohydrate 4 g / Dietary Fiber 0 g / Total Sugars 3 g / Total Fat 12 g / Saturated Fat 4 g / Cholesterol 101 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us