My delicious pan-seared pork tenderloin recipe 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.
I love this recipe because it takes very little time to prepare, yet it always feels special when it reaches the table.
Pork tenderloin has been one of my trusted go-to cuts for years. It is tender, flavorful, easy to cook, and wonderfully versatile. You can roast it whole, slice it into delicate cutlets, or serve it with a different sauce each time for a completely new dish.
I always keep a couple of pork tenderloins in my freezer. They have saved dinner more times than I can count, especially on busy evenings when I need something simple, reliable, and delicious without spending hours in the kitchen.
In this Article
- A Note From Giangi
- Always trim your tenderloin
- Ingredients needed to make this recipe
- Equipment Needed
- Step-by-step instructions for your seared pork tenderloin recipe
- Giangi’s Pro Tips
- What dishes can you enjoy with this pan-fried pork loin recipe?
- Variations and Substitutions
- Storing and Reheating
- If you enjoy this recipe, you may want to try my other recipes.
- Pan Seared Pork Tenderloin Recipe
A Note From Giangi
Always trim your tenderloin
I always remove the thin membrane around the pork tenderloin and some fat tissue. 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. To save time cooking, I cut them in half and, at times, in quarters. Do pay attention to not overcook it once you subdivide it.
Herbes de Province – a blend of dry herbs with lavender. Very French and gives your meat a fantastic layer of flavor.
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 for this recipe. Please be generous while you are seasoning.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets and cookware!
I love mine and they make the best searing and sauces.
Step-by-step instructions for your seared pork tenderloin recipe
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 into quarters to further speed up 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
Giangi’s Pro Tips
- Have your pork tenderloin at room temperature to speed up the cooking process.
- Half the tenderloin for faster cooking, but do keep a keen eye while cooking, as you do not want to overcook it and dry it out.
What dishes can you enjoy with this pan-fried pork loin 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 leftover carrots, you can have them for lunch the next day. As I mentioned, it is the best salad ever.
Variations and Substitutions
This is a very simple recipe that you can use as a base for so many delicious meals. Add a wine sauce, and here you have a new recipe.
Storing and Reheating
Store: This recipe keeps well in the refrigerator for up to 4 days when stored in an airtight glass container.
Freeze: Freeze for up to a month. Bring it back to room temperature before reheating it.
Reheat: bring your pork tenderloin back to room temperature. Place it on an ovenproof plate and bake at 350°F for about 15 to 25 minutes, or until it reaches your desired warmth.
If you enjoy this recipe, you may want to try my other recipes.
Pork Tenderloin with Cream and Mustard
Lentil Salad with Pork Tenderloin
Broiled Beef tenderloin With Asparagus and Roasted Red Onions
Pan Seared Pork Tenderloin Recipe
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: Affordable Gourmet, Under 45 minutes
Did you make this?
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