Heating the skillet will help your tenderloin brown when you put it into the pan.
Since pork tenderloins are usually smaller cuts of meat, there may be 2 small tenderloins packaged together.
If you’re in a rush for time or want to keep the seasonings minimal, you don’t need to season the tenderloin any more than this.
Dry BBQ rub Cajun seasoning Curry powder or garam masala Za’atar Chinese 5-spice blend
The oil will prevent the tenderloin from sticking to the hot skillet.
You may have to curl or bend the tenderloin so it fits in the skillet.
The temperature of the meat will rise about 5 degrees as it rests.
The meat should be much easier to handle since it’s been resting for 10 minutes. Refrigerate the leftovers in an airtight container for up to 4 days. If you prefer, you can freeze the tenderloin for up to 3 months.
Zest from 1/2 lemon 1⁄4 cup (59 ml) of olive oil 2⁄3 cup (160 ml) of freshly squeezed lemon juice 1 tablespoon (8 g) of minced garlic 2 teaspoons (3 g) of freshly minced rosemary leaves 1/2 tablespoon (1 g) of fresh thyme leaves 1 teaspoon (5 g) of Dijon mustard
When you’re ready to bake the pork tenderloin, take it out of the marinade and rinse it. Then, pat it dry before you put it in the oven. Avoid brining the pork for more than 20 minutes or the meat will become mushy.
Although you don’t have to cook the outside of the pork tenderloin before tossing it in the oven, it will develop a deeper flavor and a golden exterior if you sear it first. Searing is important for two reasons, a crispy exterior, and flavor. When you sear something, you create a Maillard reaction. You get a dark color on the outside and a lot of flavor.
You can also stir in 2 minced garlic cloves if you like.
