Best Juicy Pork Tenderloin
- PREP 10min
- COOK 20min
- TOTAL 30min
For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).
You Will Need
2 pork tenderloins, 1 to 1 ½-pound each
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
Pan Sauce (optional)
3/4 cup white wine, broth, apple cider or a combination
1 tablespoon unsalted butter
Directions
Cook Pork Tenderloins
Preheat the oven to 425°F (218°C).
Trim each tenderloin of any tough white or silver skin (this can be tough when cooked). I 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.
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.
Roast for 10 to 20 minutes or until an internal thermometer inserted into the thickest part registers between 145°F and 150°F. Allow the pork to rest out of the oven for 5 to 10 minutes before slicing.
Make Pan Sauce
While the pork tenderloins are resting, return the skillet to medium heat.
Add the liquid (wine or broth) and simmer, using a spoon to scrape all the browned stuck bits from the pan, until reduced by half. Add butter, and serve drizzled over the pork.
Adam and Joanne's Tips
- When is pork tenderloin done? We cook our pork to 145°F. This means the pork will be barely pink in the middle, safe to eat, and juicy. If you do not like it pink in the middle, cook it a bit longer, but keep in mind that staying close to 145°F will result in the juiciest, most tender piece of meat.
- The nutrition facts provided below are estimates.