Name: Pan-Seared Oven-Roasted Pork Tenderloin
Total time: PLACEHOLDER
Ingredients: 2 (12- to 16-ounce) pork tenderloins , trimmed; Salt and pepper; 1 tablespoon vegetable oil

Why This Recipe Works

For an easy preparation that would up the flavor of this speedy roast while also producing juicy meat, we seasoned it with salt and pepper to lay the groundwork for a flavorful crust. After thoroughly browning the pork in a skillet, we transferred the tenderloins to a baking sheet and into the oven to finish cooking. Following 10 minutes of oven roasting and a 10-minute rest, we had perfectly cooked pork. A pan sauce made with the fond left in the skillet provided a flavorful finish. To ensure that the tenderloins don't curl during cooking, remove the silverskin from the meat. We strongly prefer natural pork in this recipe.

Before You Begin

If the pork is enhanced (injected with a salt solution), do not salt in step 1. Because two are cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch skillet. For best results, season the tenderloins up to 30 minutes before cooking. A pan sauce can be made while the tenderloins are in the oven; if you intend to make a sauce, ready the sauce ingredients before cooking the pork.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Pat tenderloins dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown tenderloins well on all sides, about 5 minutes. Transfer tenderloins to rimmed baking sheet (reserve skillet if making pan sauce) and roast until pork registers 145 degrees, 10 to 16 minutes. (Begin pan sauce, if making, while pork roasts.)

Transfer tenderloins to carving board (continue with pan sauce, if making); let rest for 10 minutes. Slice tenderloins into ½-inch-thick slices, transfer to serving dish, and spoon sauce (if using) over. Serve.