Pork Tenderloin in a Pan

17/11/2023

I will guide you through the preparation of a classic pan-cooked pork tenderloin. It’s a simple and delicious dish that can be paired with a variety of sides.

Ingredients

1 pork tenderloin (about 500-700 grams)
2 tablespoons of extra virgin olive oil
2 cloves of garlic
Salt to taste
Black pepper to taste
Fresh rosemary sprigs (or 1 teaspoon of dried rosemary)
(Optional) White wine or broth for deglazing

Preparation

First, bring the pork tenderloin to room temperature by letting it sit out of the refrigerator for about 30 minutes before cooking. This step promotes more even cooking.
Pat the tenderloin dry with kitchen paper, then salt and pepper it on all sides.
In a skillet large enough to contain the tenderloin, heat the extra virgin olive oil over medium-high heat.
Add the crushed garlic and rosemary sprigs to flavor the oil. Sauté the garlic until it turns golden brown.
Remove the garlic and lay the tenderloin in the skillet. Let it brown on each side, gently turning it with kitchen tongs. This process should take about 2 minutes per side to seal the juices inside the meat.
Lower the heat and continue cooking for about 15-20 minutes, turning the tenderloin occasionally, until the desired degree of doneness is reached. You can use a kitchen thermometer to check the internal temperature, which should be about 63 °C for a medium-rare cook.
(Optional) During the last few minutes of cooking, you can deglaze the tenderloin with a bit of white wine or broth, allowing the alcohol to evaporate and creating a sort of sauce.
Once the desired degree of doneness is reached, remove the tenderloin from the skillet and let it rest for a few minutes before slicing. This will allow the juices to redistribute for a juicier and tastier meat.

Serve the pork tenderloin sliced and, if you wish, with the sauce collected from the skillet.

Trivia

Pork tenderloin is a lean meat that is well suited to quick cooking and being served pink in the middle, but always remember to check local food safety regulations regarding the consumption of undercooked pork.