PAN-FRIED PORK TENDERLOIN

How to cook the best, juiciest pork tenderloin in under 30 minutes. We like simple recipes. That’s why this roasted pork recipe is a favorite around here — You need a hot pan, spice rub or herbs and pork tenderloin (also called pork fillet outside the US).

             Pork tenderloin is lean and has almost no fat. So keeping it moist and juicy can be tricky. That is unless you know these steps for the most succulent roasted pork tenderloin. You don’t need a specific recipe for this, only the steps for cooking it best. The flavors are up to you — we’ve given a few suggestions below.

INGREDIENTS

  2 (1 to 1 1/2-pound) pork tenderloins (also called pork fillet)
 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 wine, broth, apple cider or a combination
 1 tablespoon unsalted butter

INSTRUCTIONS

STEP 1
Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked. 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 and pepper.
STEP 2
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.
STEP 3
Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F.
STEP 4
Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.

NUTRITION FACTS
Calories 265 Fat 12 Protein 34 Carbs 4 Dietary Fiber 0 g