Oven Roasted Pork Tenderloin
Servings: 4
Calories: 269kcal
Equipment
- 12" fry pan or skillet
Ingredients
- 1 ¼-1 ½ pounds pork tenderloin
- ¾ teaspoon kosher salt
- ½ teaspoonq ground black pepper
- 1 tablespoon high heat oil such as avocado oil
Instructions
Prep the pork tenderloin
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment. Trim the silverskin with a sharp thin knife like a fillet knife or a slicing knife. Pat the meat dry with a paper towel. Season well with salt and pepper.
Sear the tenderloin
- Heat the skillet over medium-high heat until very hot. Add the oil, then place the pork tenderloin in the pan, top side down. Fold the thin, tapered end back against the thicker part of the tenderloin, gently holding it in place with tongs as it sears This gives a nice presentation and more even cooking.
- Sear until the top side is golden brown, then roll the tenderloin with your tongs to brown the side a little bit.
Roast the pork tenderloin
- Transfer the pork to the baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 142°F–145°F. In a convection oven, this takes approximately 8–10 minutes. Cooking time will vary depending on the oven, cooking mode (convection or conventional), and size of the tenderloin.
Rest and slice
- Allow the pork to rest for 5 minutes then slice and serve.
Nutrition
Calories: 269kcal | Carbohydrates: 0.1g | Protein: 41g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 539mg | Potassium: 782mg | Fiber: 0.03g | Vitamin A: 5IU | Calcium: 13mg | Iron: 2mg