This recipe for pork tenderloin is not only quick and easy, but it’s also packed with flavor and texture. The tenderloin is coated in a crispy crust that adds a delightful crunch with every bite, while the inside is juicy and tender. The secret to this dish is the seasoning blend that perfectly complements the pork’s natural sweetness. And the best part? It can be on the table in just about 30 minutes, making it an ideal option for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen.
This Easy Pork Tenderloin recipe is a testament to the fact that simplicity can be the key to culinary excellence. With minimal ingredients and a straightforward process, you can transform a pork tenderloin into a masterpiece that dazzles the taste buds. The judicious use of salt, pepper, garlic, and herbes de Provence creates a symphony of flavors, enhancing the natural richness of the meat. The crispy crust provides a satisfying crunch, while the juicy and tender interior ensures a delightful eating experience. It's a quick and flavorful solution for those seeking a hassle-free yet impressive meal. Get ready to elevate your weeknight dinners with this easy-to-master pork tenderloin!
How to Season Easy Pork Tenderloin
This recipe features pork tenderloin seasoned with salt, black pepper, granulated garlic, and herbes de Provence. Olive oil, white wine, or chicken stock are also needed.
How to Make Easy Pork Tenderloin
You’ll find the full, step-by-step recipe below. Here’s a quick overview of making easy pork tenderloin:
- Prepare the pork tenderloin by trimming any excess fat and seasoning it appropriately.
- Heat some oil in a pan and cook the pork tenderloin until both sides turn golden brown.
- Pour a small amount of liquid such as wine, broth, or water into the pan in order to dissolve the caramelized bits of food stuck to the bottom of the pan.
- Finish cooking the pork tenderloin in the oven. Let it bake until it reaches the desired level of doneness.
- It is important to let the pork rest for a while before serving it.
Test Kitchen Tips
Here are some tips and tricks that can be helpful to you. I will share some useful information and advice that may come in handy in various situations.
- To prepare the meat, remove the silver skin, which is the tough connective tissue on the outside. You can slide a sharp knife under the skin and angle it upward to avoid cutting off any unnecessary meat. If you prefer to keep the silver skin, that’s perfectly fine.
- Don’t skimp on the seasonings! Make sure to season generously and evenly to create a delicious crust.
- No oven-proof skillet? No problem. Sear the pork on the stove, then transfer to a baking dish to finish in the oven.
- When cooking pork tenderloin, it’s crucial to avoid touching it once it’s in the hot pan. This will help you achieve the crispiest, crustiest, most irresistible crust.
- For perfectly roasted meat, it’s crucial to let it rest. Otherwise, the pork tenderloin will turn out dry when sliced.
What to Serve With Easy Pork Tenderloin
Find inspiration for your next pork tenderloin meal with:
- Braised Brussels Sprouts with Bacon
- Roasted Garlic-Parmesan Fingerling Potatoes
A wonderful paleo recipe for a main course that is suitable for both keto diets and any classic healthy diet (including Mediterranean). This type of meat contains high-quality protein, so I can recommend it both for weight loss programs and for muscle gain (the difference should only be in portion size and calorie intake). However, pork is quite heavy to digest, so I recommend choosing strictly lunchtime for this dish, as digestion is most active during the day (while your digestive system is not prepared for such loads in the morning and evening). Be sure to complement this dish (as well as all meat dishes) with an ample amount of vegetables (especially green ones) to obtain valuable fiber and to stimulate the enzymes necessary for the proper absorption of all nutrients.
1 Preheat the oven to 400°F (200°C). Remove the silver skin from the pork tenderloin, season with salt, pepper, garlic, and herbes de Provence.
2 Heat the oil in a large oven-proof skillet over medium-high heat until it is barely simmering. Then, add both pork tenderloins to the skillet and cook them without stirring until they turn golden brown and easily release from the pan, which should take roughly 5 minutes. Flip each piece and cook for an additional 3 minutes without stirring. After that, add wine to the skillet and cook everything for 1 minute. Finally, remove the skillet from the stove and place it into the oven.
3 Bake pork in preheated oven until slightly pink in the center, 15-19 min. Instant-read thermometer should read at least 145°F (63°C).
4 Allow the meat to rest for 5 to 10 minutes after removing from the oven. Serve with the pan juices.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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To enhance the flavor profile of your pork tenderloin, consider marinating it for a few hours before cooking. A simple marinade of olive oil, garlic, herbs, and a splash of citrus can work wonders. This not only imparts additional flavor but also helps tenderize the meat. When searing the pork, ensure the pan is hot before adding the meat to achieve that beautiful golden crust. If you're aiming for a smokier flavor, try grilling the pork tenderloin instead of using the oven. To prevent overcooking, use a meat thermometer and aim for an internal temperature of 145°F (63°C). Finally, let the pork rest for at least 5-10 minutes before slicing to allow the juices to redistribute, ensuring a moist and succulent result. With these tips, you'll consistently deliver a pork tenderloin that's a culinary triumph!
