Golden-brown pork with a crust that crackles when you press your fork into it, and inside? Pale pink, tender meat that makes you close your eyes on the first bite. I used to think pork tenderloin recipe meals were fancy dinner party food until one rushed Wednesday when I had nothing defrosted and twenty minutes before everyone came home hungry. Turns out, learning how to cook pork tenderloin in a hot skillet and a hotter oven can do more in half an hour than I ever managed with complicated recipes and long ingredient lists.
You'll want something easy on the side maybe those brown sugar carrots that take five minutes to throw together, or if you're feeding a crowd, the sausage stuffed shells I make when my sister brings her kids over. And honestly, the grilled chicken kabobs work just as well in a cast-iron pan if you want to keep everything simple.
The smell when that Pork Tenderloin Recipe hits the hot oil is enough to make you forget you're tired from work.
Why You Will love this Pork Tenderloin Recipe
Quick cooking time: From start to finish, you're looking at about 30 minutes, which makes this perfect for busy weeknights when you still want a proper dinner.
Simple ingredients: You probably have most of what you need already. Salt, oil, and your favorite seasonings are really all it takes to make something delicious.
Customizable flavor: Use whatever seasoning blend makes you happy. Italian herbs, garlic and rosemary, a smoky spice rub, even just salt and pepper work beautifully.
Impressive presentation: When you slice into perfectly cooked Pork Tenderloin Recipe with a golden crust and rosy center, it looks like something from a fancy restaurant.
Foolproof method: The sear-then-roast technique is nearly impossible to mess up as long as you have a meat thermometer.
Optional pan sauce: If you want to dress it up, that quick wine or broth sauce takes maybe five extra minutes and adds so much flavor.
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Pork Tenderloin Recipe Ingredients
Here's what goes into making tender, juicy Pork Tenderloin Recipe that turns out perfect every time.
See Recipe Card Below This Post For Ingredient Quantities
For the Pork Tenderloin Recipe
Pork Tenderloin Recipe: Two tenderloins weighing about 1 to 1½ pounds each give you enough to feed a family with maybe some leftovers. Look for meat that's pale pink with a little marbling.
Salt and black pepper: Salt is essential for bringing out the pork's natural flavor and helping create that beautiful crust. Fresh ground black pepper adds a little warmth and depth.
Canola or vegetable oil: A neutral oil with a high smoke point works best for searing without burning. You need just enough to coat the bottom of your skillet.
Seasoning blend or rub: This is where you make the recipe your own. Use Italian seasoning, herbs de Provence, a smoky paprika blend, or even just garlic powder and dried thyme. Fresh herbs work too.
For the Pan Sauce (Optional)
White wine, broth, or apple cider: Any of these liquids will deglaze the pan and pick up all those flavorful browned bits stuck to the bottom. You can even mix two together for more complexity.
Unsalted butter: A tablespoon of butter stirred in at the end makes the sauce silky and rich. It rounds out the flavors and gives everything a glossy finish.
How to Make Pork Tenderloin Recipe
Making perfectly cooked Pork Tenderloin Recipe is easier than you think, especially when you follow these straightforward steps.
Preheat oven: Set your oven to 425°F so it's nice and hot when you're ready to transfer the skillet. This high heat cooks the pork quickly and keeps it juicy.
Prepare the pork: Look for any tough silvery skin or membrane on the tenderloins and trim it away with a small sharp knife by sliding the blade underneath and pulling it off. Pat the meat completely dry with paper towels, then season generously with salt all over. Dry meat sears better and creates that golden crust you're looking for.
Sear the pork: Heat about 1 tablespoon of oil in your cast-iron skillet over medium heat until it shimmers. Add both tenderloins and let them cook without moving them for about 2 minutes per side, turning occasionally until all sides are golden brown. The meat should release easily when it's ready to flip. Sprinkle your seasoning blend or herbs over the top once everything's browned.
Finish in the oven: Move the whole skillet into your preheated oven and roast for 10 to 20 minutes, depending on the thickness of your tenderloins. You're looking for an internal temperature of 145°F to 150°F when you stick an instant-read thermometer into the thickest part. Take the skillet out and let the pork rest for 5 to 10 minutes before slicing. This resting time lets the juices redistribute so they don't run out when you cut into it.
Make the pan sauce (optional): While your pork rests, put the skillet back on the stove over medium heat. Pour in about ¾ cup of wine, broth, or apple cider and let it simmer, scraping up all those tasty browned bits from the bottom with a wooden spoon. Let the liquid reduce by half, which takes maybe 3 to 4 minutes, then stir in a tablespoon of butter until it melts into the sauce. Spoon this over your sliced pork when you serve it.
Substitutions and Variations
Different oils: Avocado oil or olive oil work just as well as canola. Just make sure whatever you use can handle high heat without smoking.
Seasoning swaps: Try a Cajun spice blend for heat, a lemon-pepper seasoning for brightness, or a simple mix of garlic powder, onion powder, and smoked paprika. Even a store-bought steak seasoning tastes great on pork.
Pan sauce alternatives: Instead of wine, try using chicken broth with a splash of balsamic vinegar, or apple juice with a little Dijon mustard stirred in. Both add different flavor profiles that complement the pork beautifully.
Add aromatics: Throw some smashed garlic cloves or fresh thyme sprigs into the pan before it goes in the oven for extra fragrance.
Honey glaze option: Brush the seared pork with a mixture of honey, Dijon mustard, and a little soy sauce before roasting for a sweet and savory finish.
Expert Tips
Don't skip the searing: That golden crust isn't just for looks. It adds so much flavor and helps seal in the juices. Make sure your pan is hot before you add the meat.
Use a meat thermometer: This is the single best way to avoid overcooking. Pull the Pork Tenderloin Recipe when it hits 145°F, and it'll be perfectly tender and juicy with just a hint of pink in the center.
Let it rest: I know it's tempting to slice right into it, but giving the meat 5 to 10 minutes to rest makes a huge difference. The juices redistribute instead of running all over your cutting board.
Trim carefully: That silvery membrane won't break down during cooking and can make the meat chewy. It only takes a minute to remove and makes the final texture so much better.
Season generously: Pork tenderloin is fairly mild, so don't be shy with the salt and seasonings. The meat can handle it and will taste so much better.
Equipment FOR Pork Tenderloin Recipe
Oven: You'll need a reliable oven that can hold a steady 425°F temperature for even cooking.
Large cast-iron skillet or heavy oven-safe pan: Cast iron is ideal because it holds heat beautifully and goes straight from stovetop to oven. Any heavy oven-safe skillet will work, though.
Small sharp knife: Essential for trimming away any silverskin or tough membrane from the tenderloins before cooking.
Paper towels: You need these to pat the meat completely dry, which helps achieve that perfect golden sear.
Instant-read meat thermometer: This is the most important tool for ensuring your pork is cooked perfectly. Guessing by time alone can lead to overcooked or undercooked meat.
Storage and Reheating Tips
Store any leftover Pork Tenderloin Recipe in an airtight container in the refrigerator for up to 3 to 4 days. Slice it before storing if you can, since it reheats more evenly that way.
To reheat, place the sliced pork in a covered dish with a splash of broth or water to keep it from drying out. Warm it gently in a 300°F oven for about 10 minutes, or microwave individual portions on medium power in 30-second intervals until heated through.
Leftover pork tenderloin makes fantastic sandwiches, salads, or grain bowls. Slice it thin and pile it on crusty bread with arugula and mustard, or chop it up and toss it with greens and vinaigrette.
You can also freeze cooked pork for up to 2 to 3 months. Wrap it tightly in plastic wrap, then aluminum foil, and thaw it overnight in the fridge before reheating.
FAQ
What are common Pork Tenderloin Recipe mistakes?
The biggest mistake is overcooking the meat, which makes it dry and tough. Pork is safe to eat at 145°F with a little pink in the center, so don't cook it until it's gray all the way through. Another common issue is not letting the meat rest before slicing, which causes all the juices to run out. Also, forgetting to remove that silvery membrane before cooking can leave you with chewy bits that aren't pleasant to eat.
What is the 7 6 5 method for Pork Tenderloin Recipe?
The 7 6 5 method refers to cooking Pork Tenderloin Recipe at different temperatures for specific times, but honestly, I find the sear-then-roast method more reliable and easier to remember. The most important thing is using a meat thermometer to check for doneness rather than relying on timing alone, since every oven and every piece of meat is slightly different.
How to cook Pork Tenderloin Recipe without drying it out?
The key is not overcooking it. Use an instant-read thermometer and pull the pork from the oven when it reaches 145°F, then let it rest for 5 to 10 minutes. The sear-then-roast method also helps by cooking the meat quickly at high heat, which keeps the inside juicy. Letting the meat come to room temperature before cooking and patting it completely dry before searing also makes a difference.
How to cook Pork Tenderloin Recipe in the UK?
The method is exactly the same in the UK. Just convert the temperature to 220°C (from 425°F) and use the same technique of searing on the hob in an oven-safe pan, then finishing in the oven. Make sure you still use a meat thermometer to check for an internal temperature of 63°C to 65°C (145°F to 150°F). The cooking time and technique remain the same no matter where you are.
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Pork Tenderloin Recipe
Ingredients
Equipment
Method
- Preheat the oven to 425°F so it is fully heated before the pork goes in.
- Carefully trim away any tough membrane from the tenderloins, then pat the meat dry and season generously with salt and pepper.
- Heat the oil in a large oven-safe skillet over medium heat, then place the pork in the pan and sear, turning until browned on all sides.
- Sprinkle the seasoning blend or herbs over the pork, then transfer the skillet to the oven and roast until the internal temperature reaches 145–150°F.
- Remove the pork from the skillet and let it rest on a cutting board for several minutes before slicing.
- Place the skillet back over medium heat, pour in the wine or broth, and simmer while scraping up the browned bits until reduced.
- Stir the butter into the sauce until melted and glossy, then spoon over the sliced pork before serving.
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