Simply Seared Pork Tenderloin

Joanne and I tend to run our lives with the idea that simple is most likely better. So when we decided it was time to cook the pork tenderloin that had been quietly sitting in our fridge for the last couple of days, we, of course, went as simple as possible. A hot pan, favorite spice rub and pork. Done.

By the way, did you notice the slightly pink center of our pork in the photo? That is how we like our pork tenderloin. It is much more tender and keeps things nice and juicy. To reach that level of doneness, we cook our pork until the internal temperature reaches 145-150 degrees F. It is up to you if you want it more well-done, but as long as you buy your pork from a trusted purveyor, you should be set!

-Adam

How to make simply seared pork tenderloin

Start by patting the pork loin dry with paper towels. This is really important, you see we want to really sear and brown the meat on all sides, to do this it needs to be free of water. So pat that pork dry!

Next, roll the whole loin in your favorite spice rub. We used a blend called Adoro from our local spice and tea shop. It is a zesty blend of red pepper flakes, garlic powder, salt and various other seasonings. You could always buy your own bag of the Adoro blend or just use what you have in house.

Now, find yourself a heavy skillet or cast iron pan.We are partial to using a cast iron pan when searing or cooking meat. Put the dry pan on the burner over medium-high heat and leave it for a minute. Then, add some canola or vegetable oil and swirl it round then pan. Add the pork. Leave the pork, without moving it for at least 1 minute then take tongs or two forks and gently try to move it. If it comes free and it has browned nicely, you can flip, if it sticks to the pan, leave it.

Cook the pork on all sides until evenly browned, then place the whole pan with pork into a 350 degree F oven until done. You want to see a hard sear on the pork, see how parts of the pork look slightly charred? That is okay … you obviously don’t want it to be burnt, but don’t be afraid of dark brown!

Once the pork is cooked (we like the internal temperature to be around 145-150 degrees F), transfer it to a plate then make a really quick pan sauce. Using the same skillet you cooked the pork in, add about 3/4 cup of liquid. You could use apple cider (that is what we did), wine, chicken stock, vegetable stock or even beef broth. Cook that liquid until reduced by half then add a tablespoon of butter.

That’s it. Easy, right?

Flavor Suggestions

Even though we highly recommend that Adoro Spice blend, which is why we are giving it away (you should totally enter by the way), we realize you may already have a bunch of half-used spice rubs in your pantry, here are a few suggestions for how to use them in this recipe. Basically, this recipe calls for 3 things: pork, spice rub, and a deglazing liquid for making the pan sauce.

• A Spicy rub with pepper, garlic, maybe some chipotle + Apple Cider, Apple Juice or Cranberry Juice
• Chicken Seasoning + Chicken Stock
• Steak Seasoning + Red Wine or Beef Broth
• Rosemary or Thyme Blends + Dry White Wine, Dry Red Wine, Beef Broth or Chicken Stock