Chicken. Beef. Chicken. Beef. BORING. Need to branch out in your main course department? Perfect Pork Tenderloin
I didn’t discover the ease of pork tenderloin until a couple years ago, but it’s always a hit. Kids like it and it is perfect for leftovers. It’s also not too expensive. This is how I cook it every. single. time. I don’t branch out much. It’s the ‘hesitant’ in me 🙂
This method is fool proof, tender, quick, and perfect every time!
**If you froze your tenderloin, take it out 3-5 hours before you want to start this recipe by placing in a dish with cool water dripping over it. I do not recommend defrosting in the microwave. Don’t ask me how I know.**
So, first, buy the tenderloin. I usually cook mine within a day of buying it so I don’t have to worry about defrosting it.
Here’s what it’ll look like at the store:
So, all you do is season it liberally (that’ll be one of the few times you hear me type ‘liberal’ on this blog, so relish it it ;))
You can use Lawry’s, generic season-all, salt and pepper only, lemon pepper, or anything that suits your fancy. You cannot mess this step up. Well, let me clarify. You CAN put too much Lawry’s and make it too salty. Don’t ask me how I know.
I cut open the shrink wrap, season it in a glass or metal baking dish (whatever is clean that day!), then you MUST MUST MUST sear/brown/sautee or whatever you want to call it until all sides are golden brown. I do this in a skillet using olive oil. Only takes about 3-5 minutes. Then, I put the seared tenderloin back into the baking dish I seasoned it in and pop it into a 375 degree oven until the internal temp is at 160 degrees F.
That’s it! I’d say the baking time is about 30 minutes….WITH the searing…..but it’s going to depend on the size of your loin. Tee hee. The size of your loin. Oh Lawdy, moving on….
That’s it! After you take it from the oven, let it rest for a couple minutes (because saying ‘let it rest’ makes me sound like I know what I’m doing!)