This simple Roasted Pork Tenderloin is an easy way to prepare a lean protein for dinner, that's flavorful and pairs well with many different sides. It only takes 20 minutes to cook!
2tspkosher salt(if using table salt, cut to 1 tsp)
1/2tspblack pepper
Instructions
Preheat the oven to 450F.
Season and flavor the pork however you desire. Sometimes I do a marinade beforehand, but you can also do a quick rub with sazon seasoning if you're short on time, or simply sprinkle on some salt and pepper.
Heat a large ovenproof skillet (I prefer cast iron) over medium high heat until it starts to smoke, then sear the tenderloins on each side for about 60-90 seconds, until brown on the outside. Don't cook the pork for more than 3 minutes total on the stove.
Place the entire skillet into the oven. Roast for 5 minutes, then flip the pork over.
Cook for an additional 5-10 minutes, until the interior measured at the thickest part reads 140F. It will continue cooking another 5 degrees as it rests.
Remove the tenderloins to a plate and let it rest for 10 minutes, so the juices can redistribute throughout the meat.
Slice into thin pieces, and enjoy!
Notes
*I find that nearly all grocery stores sell pork tenderloin that is already trimmed, with silver skin removed. However, if you see any, remove it with a sharp knife before cooking. Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container in the freezer for up to 3 months. To thaw, I recommend placing in the fridge overnight, since if you reheat it from frozen, it will tend to overcook the meat.Reheating: The two best methods are in the microwave or the oven. For best results, I recommend not reheating straight from frozen, but thawing any frozen pork in the fridge overnight. For the microwave, cover the meat and microwave in 30 second intervals on 70% power, until warmed through. Timing will depend on how much you're heating, but one serving (6 ounces) should take about 1 minute. Covering the meat with an inverted bowl or cover will heat the meat more evenly and prevent drying out. Or, you can reheat pork in a 300F oven for about 10-15 minutes. I recommend wrapping it in foil, to prevent drying out.