Pork tenderloin when is it cooked

Get our FREE tips, techniques, and the most popular pork recipes so you can cook pork like a pro! Get new recipes via email:. Click to Pin this recipe. Yield: 6 servings. Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins.

Preheat your oven to degrees. Dry the pork tenderloins well with paper towels. Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.

Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.

Move the pork to a baking dish. A similar approach can be taken with pork tenderloin, with the added step of butterflying the cut first. This preparation works very well for quick, high-heat methods of cooking such as broiling and grilling. The other way to handle the uneven shape is to simply tie the tapered tail end underneath the rest of the roast. If you have a real butcher in your area, they should be happy to do this for you.

By tying this thin bit under, you create a mostly uniform thickness throughout the length of the cut, which is a good thermal space to work in. All the temperature gradients along the roast should be even, meaning your tenderloin will cook to the same degree of doneness all the way down the cut.

This method will work for high heat applications like grilling or broiling but really lends itself better to smoking or roasting applications. In the recipe below, we tie the roast and then smoke it—monitoring with our Smoke thermometer—creating tender, evenly cooked medallions of pork.

This is a sauce that is interesting from a temperature standpoint. To make a beurre blanc, minced shallots are cooked in white wine until almost all the liquid has evaporated the term here is au sec , then it is removed from heat and chunks of cold butter are whisked in. This gives you a pourable, spoonable, basteable sauce that is basically liquid-solid butter. In this case, because we have apple cider in the brine, we used hard cider instead of white wine and we added some finely diced apple with the shallot and used BBQ rub for the salt.

We basted the result onto the hot pork tenderloins which caused it to melt in the photos, but more would be passed at the table for serving. After temping meat, let it rest at least 3-minutes for juices to properly distribute for maximum flavor!

Raising Pigs porkcheckoff. Professional serving and selling For Foodservice For Retailers. Social Media. After seasoning, throw it into a hot pan — we love our cast iron skillet for this. Sear all sides until they are golden brown. You could have added herbs before searing the pork, but that risks buring them. To finish cooking the pork, we slide it into a hot oven.

We keep the oven temperature high and roast the pork for 15 to 20 minutes. Cook pork until an internal thermometer inserted into the thickest part registers between and degrees F. That will mean that the pork will be juicy and slightly pink in the middle. In our Easy Lemon Chicken Recipe , we use the same method: Season, sear, and then finish in the oven until cooked through. For the juiciest pork tenderloin, make a quick pan sauce. You could use apple cider that is what we did , wine, chicken stock, vegetable stock or even beef broth.

Cook that liquid until reduced by half then swirl in a tablespoon of butter. You may already have a bunch of half-used spice rubs in your pantry, here are a few suggestions for how to use them in this recipe.

Our recipe calls for three things: pork, spice rub, and a deglazing liquid for making the pan sauce. Recipe updated, originally posted January Since posting this in , we have tweaked the recipe to be more clear. For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing in the oven. The spice blend you use is up to you; we love using a spicy steak spice blend or fresh herbs like rosemary and thyme. We love to serve this pork over polenta or mashed potatoes.

Heat oven to degrees F. Trim each tenderloin of any silver skin this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it. Pat pork dry with paper towels. Then generously season with salt and pepper. Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side.

Scatter the seasoning blend or herbs over the pork. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between and degrees F. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook!

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