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
- Pork Tenderloin
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)
¾ cup white wine, broth, apple cider or a combination
1 tablespoon unsalted butter
Directions
1Prepare the oven: Preheat the oven to 425°F (218°C).
2Prepare the pork: Trim each tenderloin, removing any tough white or silvery skin (it can be chewy once cooked). Use a small, sharp knife to slide under and lift it away. Pat the pork dry with paper towels, then generously season with salt.
3Sear the pork: Heat a tablespoon of oil in a large cast-iron skillet or heavy oven-safe pan over medium heat. Add the tenderloins and cook, turning occasionally, until browned on all sides, about 2 minutes per side. Then, scatter your seasoning blend or herbs over the pork.
4Finish in the oven: Transfer the skillet to the oven and roast for 10 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F to 150°F. Remove the pork from the oven and let it rest for 5 to 10 minutes before slicing.
5Make the pan sauce: While the pork rests, return the skillet to medium heat. Add ¾ cup wine or broth and simmer, scraping up the browned bits from the bottom of the pan. Cook until reduced by half, then stir in a tablespoon of butter. Spoon the sauce over the sliced pork to serve.
Adam and Joanne's Tips
- Storing: Leftover pork tenderloin will keep for up to 4 days in an airtight container in the refrigerator. You can also freeze it for longer storage. To freeze, wrap the pork tightly in foil and place it in a freezer-safe bag or container for up to 1 month. Thaw overnight in the refrigerator before reheating.
- When is pork tenderloin done? We cook pork tenderloin to an internal temperature of 145°F (63°C). At this temperature, the meat will be slightly pink in the center and wonderfully juicy. If you prefer it cooked through with no pink, leave it in the oven a bit longer. Just know that staying close to 145°F gives you the most tender, flavorful results.
- The nutrition facts provided below are estimates.