Pork Tenderloin

Name: Pork Tenderloin
Total time: 45 min
Yield: 6
Ingredients: 2 lb pork tenderloin (2, about 1 lb each, silverskin trimmed); 2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 2 tbsp vegetable oil; 3 tbsp butter; 4 clove garlic (smashed); 2 sprig rosemary (or thyme, sprigs)

Meat & Game · American

9 ingredients · 45 minutes · 6 servings

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462kcal41.6g protein31.5g fat1.2g carbs~$1.52/ serving*

Contains dairy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	pork tenderloin (2, about 1 lb each, silverskin trimmed)
2 tsp	salt
1 tsp	black pepper
1 tsp	garlic powder
1 tsp	paprika
2 tbsp	vegetable oil
3 tbsp	butter
4 clove	garlic (smashed)
2 sprig	rosemary (or thyme, sprigs)

Optional

Not counted above. The dish works without them.

¾ cup	chicken stock + Dijon (the 5-minute pan sauce)
1 tsp	apple cider vinegar (a teaspoon into the pan sauce)

Steps

Prep8 min
silverskin off, dried, seasoned all over, 20 minutes out of the fridge
the silvery membrane stripped with a thin knife (it shrinks and bows the loin if left on), the meat dried hard and rubbed with salt + pepper + garlic powder + paprika — the tenderloin has no fat cap to season it from within, so the surface has to do all the work
Sear8 min
oven-safe skillet, high, all four sides to mahogany
the loins into hot oil and rolled a quarter turn at a time until browned on every face — this cut will never render a crust from its own fat the way the steak entry's ribeye does, so the sear is pure borrowed heat and it is the only place the roast gets its flavor edge
Roast15 min
400°F, butter + garlic + rosemary into the pan, to 140°F internal
- butter
- rosemary
the skillet straight into the oven with the butter and aromatics melting around the meat — pulled at 140°F on the probe, not a degree of faith more: carryover lands it at 145°F and blush pink, which is the modern target; the gray 160°F pork of the old books is what gave this cut its dry reputation
Rest8 min
on the board, tented, while the pan sauce happens
- chicken stock + Dijon
- apple cider vinegar
the rest is non-negotiable on a lean cut — and its idle minutes are exactly the length of the pan sauce: stock into the drippings over heat, scraped and reduced by half, a spoon of Dijon and a teaspoon of vinegar whisked in, the resting board's juices poured back at the end
Slice3 min
thick medallions, sauced
cut into inch-thick rounds — pink at the center by design, glossed with the pan sauce; a weeknight roast that carves like Sunday, which is the entire reason this cut earns its price per pound