The Secret to Perfectly Juicy Pork Tenderloin Every Time
Forget everything you thought you knew about dry, boring pork! This Pan-Seared and Oven-Finished Pork Tenderloin is a total game-changer. We start by giving the tenderloin a flavor-packed crust in a hot skillet, locking in all those incredible juices. Then, a quick trip to the oven finishes it to tender, succulent perfection. It’s an elegant meal that’s surprisingly simple to make, perfect for a busy weeknight but special enough for a dinner party. Get ready to add this foolproof recipe to your regular rotation!
Ingredients
• 3 tablespoons Dijon mustard
• 1½ teaspoons sweet paprika
• 1 teaspoon sea salt
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 pork tenderloins, about 1 pound or 450g each
• 2 tablespoons avocado oil or olive oil
• Maldon sea salt flakes, for finishing (optional)
Instructions
1. Directions1. Prep the Oven and Pork: Preheat your oven to 425°F (220°C). In a small bowl, whisk together the Dijon mustard, paprika, salt, oregano, garlic powder, and onion powder to form a paste. Pat the pork tenderloins completely dry with paper towels and spread the mixture evenly over all sides.2. Sear for a Golden Crust: Heat oil in a large, oven-safe skillet over medium-high heat until it shimmers. Carefully add the tenderloins and sear until deeply browned on all sides, about 4 minutes per side. This step creates incredible flavor.3. Bake to Perfection: Transfer the skillet to the preheated oven. Bake for 15 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C). A little pink in the center is perfect for a juicy result.4. Let It Rest: Move the pork to a cutting board and let it rest for 10 minutes. This is a crucial step that keeps the meat moist and flavorful. Do not skip it!5. Slice and Serve: Slice the tenderloin into medallions against the grain. Sprinkle with flaky sea salt, if using, and serve immediately.
Nutritional Information
• Per Serving:
• CALORIES: 314
• FAT: 8.3g
• PROTEIN: 32.1g
• TOTAL CARBS: 1.2g
• FIBER: 0.6g
• NET CARBS: 0.6g
Pro Tips
• for Perfect Pork
• A meat thermometer is your best friend. For perfectly cooked, juicy pork, pull it from the oven the moment it reaches an internal temperature of 145°F (63°C).
• Ensure a great sear. Pat the pork completely dry with paper towels before applying the rub. A dry surface makes contact with the hot pan and creates a much better crust.
• Don’t rush the rest. Letting the tenderloin rest for 10 minutes before slicing allows the juices to redistribute throughout the meat, ensuring every single bite is succulent.
FAQ
Q: What internal temperature should pork tenderloin be
A: For a perfectly juicy pork tenderloin, cook it until an instant-read thermometer inserted into the thickest part registers 145°F (63°C). A little pink in the center is expected and ensures a moist result.
Q: Why is it important to rest pork tenderloin after cooking
A: Resting the pork tenderloin for 10 minutes before slicing is a crucial step. It allows the juices to redistribute throughout the meat, which keeps it moist and flavorful. Do not skip this step.
Q: How do I get a perfect sear on pork tenderloin
A: To get a great crust, first pat the pork completely dry with paper towels before applying the rub. Then, sear it in a hot, oven-safe skillet with shimmering oil over medium-high heat until it’s deeply browned on all sides.
Q: Can I use olive oil instead of avocado oil for this recipe
A: Yes, the recipe specifies that you can use either avocado oil or olive oil to sear the pork tenderloin.
