Pork tenderloin pan-seared is one of those super easy dinners that will make you return for more.
We all love something super easy to prepare for dinner, whether during a school night or the summer-long fun days. An easy meal is always welcome.
We love this recipe; well, I should say, I love it, as it takes me no time to prepare it, and it is always the perfect hit.
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Pork Tenderloin is versatile, tasty, easy to prepare, and fun to cook.
Not only can you prepare it as is or slice it thin for some tasty cutlets, but you can also prepare any sauce on the side and have a new dish.
In this Article
- Why you will love this recipe
- Always trim your pork tenderloin.
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious pork tenderloin
- Pro Tips
- If you enjoy this pork tenderloin recipe, you may want to try:
- What dishes can you enjoy with this pork tenderloin in the oven recipe?
- Variations and Substitutions
- Storing and Reheating
- More Favorites from Giangi’s Kitchen
- Pork Tenderloin Pan Seared – It only takes minutes
Why you will love this recipe
The perfect weeknight dinner – when time is not on your side, this pork tenderloin recipe is your best friend.
Budget-friendly – pork tenderloin is a great economical cut of meat.
Tenderder – being a fillet, it is the most tender cut of pork, making it one of the most sought-after. Kids love it as they do not have to chew too much.
Always trim your pork tenderloin.
I always remove the thin membrane around the pork tenderloin and some fat tissues. The more it is trimmed, the less fat it will render.
Patting the pork with a paper towel will speed up the cooking process.
Also, always have your meats at room temperature. It will cook faster and more evenly.
The pan-seared pork loin was finished in the oven for 10 minutes to ensure it was thoroughly cooked, leaving the inside nice and moist.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Pork tenderloin – lean and remove any excess fat and silver filaments
Herbes de Province – a blend of dry herbs with lavender
Olive oil – extra virgin olive oil adds a nice level of flavor when cooking
Ground black pepper and salt – all the seasoning you will need.
Equipment Needed
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I love mine and they make the best searing and sauces.
Step by step on how to make these delicious pork tenderloin
With just a few ingredients, this recipe will cook relatively quickly. And as with all my recipes, please have all your ingredients ready before turning on the stove.
- I cut the tenderloins in half, but you can cut them in quarters to further quicken the cooking process. Season them with salt and pepper and your herbs de Provence or your choice of herbs.
- Start by turning on the oven to 400F.
- Place your ovenproof skillet over medium-high heat and warm it up until the oil is hot but not smoking.
- Add your tenderloin pieces and sear them evenly on all sides. You should have a nice crispy crust around them.
- Place your skillet in the hot oven and continue cooking for another 5 if each fillet is cut in four or 10 minutes if only halved.
- Remove from the oven and serve
Pro Tips
- Have your pork tenderloin at room temperature, making the cooking process faster.
- Half the tenderloin for faster cooking.
If you enjoy this pork tenderloin recipe, you may want to try:
Pork Tenderloin with Cream and Mustard
Lentil Salad with Pork Tenderloin
Broiled Beef tenderloin With Asparagus and Roasted Red Onions
What dishes can you enjoy with this pork tenderloin in the oven recipe?
Having fun in the kitchen is my motto. It is a fun canvas filled with delicious opportunities ready for the picking.
Let’s have fun by adding potatoes like the Warm Potato Salad or Patatoes with Basil.
As you know, I cannot have a meal without a salad, and Carrot Salad is refreshing and rich in flavor. Did I mention no cooking, either? The best part is on a school night, and if you have any leftovers of the carrots, you can have them for lunch the day after. As I mentioned, it is the best salad ever.
Variations and Substitutions
This is a very simple recipe that you can use for a base to so many delicious meals. Add a wine sauce, and here you have a new recipe.
Storing and Reheating
Store: This recipe is stored well in the refrigerator for up to four days—placed in an airtight glass container.
Freeze: Freeze up to a month. Bring it back to room temperature before reheating it.
Reheat: bring your pork tenderloin back to room temperature. Place it in an ovenproof plate and place it in a 350F-degree oven for about 15 to 25 minutes or until it is to your desired warmth.
More Favorites from Giangi’s Kitchen
Pork Tenderloin Pan Seared – It only takes minutes
Ingredients
- 2 pounds pork tenderloin, each cut in half
- 1 tablespoon Herbes de Province
- 1 tablespoon olive oil
- salt
- pepper
OPTIONAL
- rosemary, or any fresh herbs you may have on hand fresh rosemary
Instructions
- Preheat the oven to 400℉
- Clean the tenderloins well and dry them. Season with salt and pepper. In a large skillet over high heat, add the olive oil. When the oil is hot but not smoking add the tenderloins half, add all the herbs and cook well all sides.
- Place in a hot oven and cook for another 5 to 10 minutes.
- When done, remove from heat and let rest. Slice the pork into slices.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Pork
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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