How to Cook A Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
157 kcal
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Course
Main Course
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Cuisine
American
How to Cook A Pork Tenderloin
Description
How to Cook A Pork Tenderloin explains trimming fat and silver skin from pork tenderloins before seasoning evenly with salt, garlic powder, onion powder, and pepper. After coating with olive oil, the tenderloins are seared on all sides in a hot skillet to create a browned exterior. The skillet is then transferred to a preheated oven to finish cooking the pork to an internal temperature of 145°F, ensuring juicy doneness while maintaining a light pink interior typical for pork cooked properly.
The searing step seals in juices and develops flavor through a savory crust. Resting the meat for five minutes under foil allows juices to redistribute for tenderness. The use of a meat thermometer is recommended to avoid overcooking this lean cut. Trimming the silver skin is essential, as it is tough and chewy if left intact.
The tenderloin slices pair well with heartier sides such as cornbread pudding, salads, or creamy vegetable dishes. Adjusting seasoning and oil quantities ensures an even coating and cooking consistency.
Careful trimming, appropriate seasoning, and proper temperature monitoring are crucial for best results. Removing silver skin requires a sharp knife to slide beneath the membrane, holding and pulling it away for clean cuts.
Ingredients
- 2 pork tenderloin about 1 pound/450g each
- 3 tablespoons olive oil divided
- 1½ teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ¾ teaspoon black pepper ground
Instructions
- Preheat the oven to 400°F.
- Trim the fat and silver skin off of each pork tenderloin (see Notes) and pat dry with paper towels. Rub 1 tablespoon oil over the tenderloins.
- In a small bowl, combine the salt, garlic powder, onion powder, and pepper. Sprinkle all over each piece of pork, rubbing with your hands to evenly coat.
- Heat the remaining 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add both pork tenderloins to the skillet and brown on all sides, about 1 to 2 minutes per side.
- Place the skillet in oven and bake until a meat thermometer inserted in the thickest portion of each tenderloin reaches 145°F, about 20 minutes. Transfer the pork to a cutting board and cover with foil. Let rest for 5 minutes before slicing.
Notes
- Patting the tenderloins dry before seasoning helps the oil and spices adhere better.
- Use a meat thermometer to ensure the pork reaches 145°F for juiciness and avoid overcooking.
- Rest the cooked tenderloin covered with foil for 5 minutes to allow juices to redistribute.
- Remove silver skin carefully with a sharp knife to avoid tough, chewy bites.
- This pork is still slightly pink when done, which is safe and retains moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 49mg | 16% |
| Sodium | 621mg | 26% |
| Potassium | 312mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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