Pan-Seared Oven-Roasted Pork Tenderloins

Published November 1, 2004.

Why this recipe works:

A marriage of stovetop and oven cooking produced the most flavorful and juicy pork tenderloin recipe. A pan sauce was a natural way to add flavor to the roast; the browned bits, or fond, left behind in the pan from the roast made the perfect base for the sauce. The 10 or so minutes that the… read more

A marriage of stovetop and oven cooking produced the most flavorful and juicy pork tenderloin recipe. A pan sauce was a natural way to add flavor to the roast; the browned bits, or fond, left behind in the pan from the roast made the perfect base for the sauce. The 10 or so minutes that the meat spent in the oven gave us time to reduce vinegar or wine down to a glaze or to caramelize onions and garlic in the empty pan. While the meat rested, we could finish the sauce with fresh herbs or mustard or butter. The entire dish took us less than 30 minutes to complete.

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Serves 4

"Enhanced" pork--pork that has been injected with water, salt, and sodium phosphate--does not brown well owing to the extra moisture. We prefer natural pork tenderloins that have not been injected. Because two are cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch skillet. Time permitting, season the tenderloins up to 30 minutes before cooking; the seasonings will better penetrate the meat. The recipe will work in a nonstick or a traditional (not nonstick) skillet. A pan sauce can be made while the tenderloins rest (recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the pork.

Ingredients

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