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The Secret to Perfectly Juicy Pork Tenderloin Every Time – vegetarian recipe
Stav Kogan

The Secret to Perfectly Juicy Pork Tenderloin Every Time

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
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 serving
Calories: 314
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 ml / 1.5 fl oz) Dijon mustard
  • 1½ teaspoons sweet paprika
  • 1 teaspoon (5 ml / 0.2 fl oz) sea salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 pork tenderloins, about 1 pound or 450g (15.9 oz) each
  • 2 tablespoons (30 ml / 1 fl oz) avocado oil or olive oil
  • Maldon sea salt flakes, for finishing (optional)
  • 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.

Method
 

  1. Directions1. Prep the Oven and Pork: Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together the Dijon mustard, paprika, salt, oregano, garlic powder, and onion powder to form a paste.
  3. Pat the pork tenderloins completely dry with paper towels and spread the mixture evenly over all sides. 2.
  4. 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.
  5. Bake to Perfection: Transfer the skillet to the preheated oven.
  6. 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.
  7. 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.
  8. Do not skip it! 5.
  9. Slice and Serve: Slice the tenderloin into medallions against the grain.
  10. Sprinkle with flaky sea salt, if using, and serve immediately.
  11. Don't rush the rest.
  12. Letting the tenderloin rest for 10 minutes before slicing allows the juices to redistribute throughout the meat, ensuring every single bite is succulent.

Nutrition

Calories: 314kcalCarbohydrates: 1.2gProtein: 32.1gFat: 8.3g

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