Pan-Seared Oven-Roasted Pork Tenderloins

By RobinPD

"Enhanced" pork--pork that has been injected with water, salt, and sodium phosphate--does not brown well owing to the extra moisture. We prefer natural pork tenderloins that have not been injected. Because two are cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch skillet. Time permitting, season the tenderloins up to 30 minutes before cooking; the seasonings will better penetrate the meat. The recipe will work in a nonstick or a traditional (not nonstick) skillet. A pan sauce can be made while the tenderloins rest (recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the pork.

Ingredients

• 2 pork tenderloins , (12 to 16 ounces each), trimmed of fat and silver skin
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon ground black pepper
• 2 teaspoons vegetable oil

Details

Servings 4

Preparation

Step 1


1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat roasts.)

2. Transfer tenderloins to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately.