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Pork Tenderloin

Pork · Protein Intermediate

Best Method HYBRID

Sear all sides, then roast 425°F, 15-20 min to 145°F.

Cylindrical shape needs oven’s even radiant heat after searing. Stovetop alone can’t cook a cylinder evenly.

Pull temp: 140°F (rests to 145°F)

1. Trim silver skin (slippery membrane on surface).

2. Pat dry. Season all over.

3. Heat oven-safe pan over med-high.

4. Sear all sides — roll it with tongs (2 min per 'side', about 6-8 min total).

5. Transfer to 425°F oven.

6. Roast 15-20 min.

7. Pull at 140°F.

8. Rest 5-10 min. Slice into medallions.

Small tenderloin (3/4 lb): 12-15 min in oven after sear.

Standard (1-1.25 lb): 15-20 min.

Large (1.5 lb): 18-22 min.

Cut in half if too long for pan.

Medallions (pre-sliced 1 inch): stovetop only, 3-4 min/side.

Secondary Method OVEN

Roast without sear (less flavorful but simpler).

Any oven-safe heavy pan. Or sear in whatever pan you have, then transfer to a sheet pan for the oven portion.

One of the leanest pork cuts — don’t overcook.