Pork tenderloin pan seared.
School is finally in session and life is starting to go back to a regular routine.
My son was so excited to meet all of his schoolmates and his new teacher, that on the first day we had to be at school at 7:20 am and as soon as we crossed the school threshold, he was gone with the wind.
I was thrilled to see his excitement as he entered his classroom and saw his name on his desk.
With back to school comes back to faster dinner time.
Pork Tenderloin is versatile, tasty, extremely easy to prepare, and so much fun to cook.
Not only can you prepare it as is or sliced thin for some tasty cutlets, but you can also prepare any sauce on the side, and you will have a new dish.
Always trim your pork tenderloin
I always remove the thin membrane around the pork tenderloin as well as some of the 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 that it was thoroughly cooked throughout, yet leaving the inside nice and moist.
Pork Tenderloin Pan Seared – It only takes minutes
- 2 lbs pork tenderloin each cut in half
- Herbes de Province dash
- rosemary or any fresh herbs you may have on hand fresh rosemary
- 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.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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