Easy Weeknight Pan-Seared Pork TenderloinElizabeth Stark
A quick pork tenderloin is the perfect fancy, delicious dinner for busy nights. Whether you’re having company, or just want to make something a little more special than usual, this is a simple, yet tender protein option that’s ready in minutes. We served ours with a piquant sauce gribiche, sliced fruit, and this creamy polenta.
Pan-Seared Pork Tenderloin (adapted from Epicurious)
4 tablespoons olive oil, divided
1 1/2 teaspoons sea salt
1 teaspoon fresh ground black pepper
2 tablespoons fresh thyme leaves
1/2 teaspoon red pepper flakes
2 pounds pork tenderloin (roughy 1 1/2 – 2″ thick), fat trimmed
In a small bowl, whisk together the olive oil, sea salt, pepper, thyme, and red pepper flakes. Place the pork in a baking dish, rub prepared mixture on both sides of the pork, and set aside for about 20 minutes.
Heat the remaining 2 tablespoons of the olive oil in a large skillet with deep sides over medium-high heat. Add the pork and cook each side until it is nicely browned, about 4 – 5 minutes per side, depending on the thickness. Reduce heat to medium, cover, and cook for an additional 3 – 4 minutes, or until the temperature has reached 145 degrees. This is the FDA recommended temperature for pork—we pull ours around 140 degrees.
Rest the pork on a cutting board for 5 minutes. Slice the pork into 1″ thick diagonal cuts, plate, drizzle with the sauce or garnish of your choice (we used an herbaceous sauce gribiche), and serve.
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