One of our favorite cuts of meat to buy is Pork Tenderloin. It’s economical, feeds a lot of people, is lower in fat, and is SO easy to make. However, it can be easy to dry out. But with my Perfect Pork Tenderloin recipe and technique you won’t have dry, flavorless pork tenderloin again! It’s easy, delicious, and only takes 3 steps. Oh- and did I tell you it only takes 4 ingredients? This Perfect Pork Tenderlion is a winner!
If you love juicy, moist pork that is full of flavor, this one is for you. It also makes fabulous leftovers- and is perfect when thinly sliced in sandwiches- or dressed up with a simple sauce for a elegant and effortless dinner party!
One note- you don’t HAVE to brown the pork beforehand. You could put it straight in the oven. But I won’t lie- browning food first is totally worth the extra step. It give so much more flavor and helps seal in the pork’s moisture. Plus, you can keep your pork cooking in the pan you brown it in (if it’s big enough), or just toss it onto a baking sheet with a cookie cooling rack over it. Not too much cleanup.
If your tenderloin is too big to fit in a pan to brown, you can wedge it in, or brown it a little bit at a time. Yes, I have on occasion had a little bit of tenderloin hanging over the side, and then have to scoot it over so that part gets browned. It’s a little unglamorous, but when you are in a pinch and don’t have a big enough pan, it works. I also prefer cast iron, but a heavy nonstick pan with just a dab of oil will work, too.
I start by browning the fatty side first- it adds more oil to the pan. I also keep it facing up when baking- the fat drips down back into the tenderloin to keep it delicious and from drying out.
Preheat oven to 350 degrees.
Salt, pepper and season tenderloin generously.
In a hot cast iron pan, brown tenderloin on all sides.
I then sprinkle a little more herbs de provence along the top before baking for extra flavor- but that is up to you.
When browned, cook until pork's internal temperature of 145 degrees. It will continue to cook, when taken out of oven- but the USDA has lowered the internal temp that pork needs to be cooked.