Perfect Pan-Seared Pork Tenderloin Steaks for Two
By Lan LamPublished on January 9, 2018
Time
1¼ hours
Yield
Serves 2
Ingredients
Before You Begin
We prefer natural pork in this recipe. If using enhanced pork (injected with a salt solution), reduce the salt in step 2 to ¼ teaspoon per steak. Open the oven as infrequently as possible in step 2. If the meat is not yet up to temperature, wait at least 5 minutes before taking its temperature again. Serve the steaks with Scallion-Ginger Relish, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Set wire rack in rimmed baking sheet and lightly spray rack with vegetable oil spray.
- Pound tenderloin to 1-inch thickness. Halve tenderloin crosswise to create 2 steaks. Sprinkle each steak with ½ teaspoon salt and ⅛ teaspoon pepper. Place steaks on prepared wire rack and cook until meat registers between 137 and 140 degrees, 25 to 35 minutes.
- Move steaks to 1 side of rack. Line cleared side with double layer of paper towels. Transfer steaks to paper towels, cover with another double layer of paper towels, and let stand for 10 minutes.
- Pat steaks until surfaces are very dry. Heat oil in 10-inch skillet over medium-high heat until just smoking. Increase heat to high, place steaks in skillet, and sear until well browned on both sides, 1 to 2 minutes per side. Transfer to carving board and let stand for 5 minutes. Slice steaks against grain ¾ inch thick and transfer to serving platter. Season with salt to taste, and serve.
Time
1¼ hoursYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
For pork tenderloin that was well browned, we began by lightly pounding the pork to create two flat sides that would be easy to sear. Halving the tenderloins crosswise created moderately sized steaks that were easy to maneuver. We placed the pork on a wire rack set in a rimmed baking sheet to raise it off the hot sheet and help it cook evenly. Slowly cooking the pork in a low oven ensured that the meat cooked evenly from edge to edge so that every bite was moist and tender. For great browning, we made sure to pat the pork very dry before searing it in a hot skillet.
Before You Begin
We prefer natural pork in this recipe. If using enhanced pork (injected with a salt solution), reduce the salt in step 2 to ¼ teaspoon per steak. Open the oven as infrequently as possible in step 2. If the meat is not yet up to temperature, wait at least 5 minutes before taking its temperature again. Serve the steaks with Scallion-Ginger Relish, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Set wire rack in rimmed baking sheet and lightly spray rack with vegetable oil spray.
- Pound tenderloin to 1-inch thickness. Halve tenderloin crosswise to create 2 steaks. Sprinkle each steak with ½ teaspoon salt and ⅛ teaspoon pepper. Place steaks on prepared wire rack and cook until meat registers between 137 and 140 degrees, 25 to 35 minutes.
- Move steaks to 1 side of rack. Line cleared side with double layer of paper towels. Transfer steaks to paper towels, cover with another double layer of paper towels, and let stand for 10 minutes.
- Pat steaks until surfaces are very dry. Heat oil in 10-inch skillet over medium-high heat until just smoking. Increase heat to high, place steaks in skillet, and sear until well browned on both sides, 1 to 2 minutes per side. Transfer to carving board and let stand for 5 minutes. Slice steaks against grain ¾ inch thick and transfer to serving platter. Season with salt to taste, and serve.
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