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There’s only one tenderloin per pig, but the tender cut of meat (equivalent to filet mignon on a cow) is oh so worth it. Boneless pork tenderloin cooks quickly in the oven for an low-maintenance dinner that seems like so much more.
Season a pork tenderloin with salt and pepper, or a spice rub of your choice, then sear in oil or butter in an ovenproof skillet to brown the loin on all sides. Cook in a preheated 400 oven until a thermometer registers 155 when inserted into the center of the loin. Let the pork rest for 10 minutes before slicing to redistribute the juices and raise the temperature 10 more degrees.
Roasted Pork Tenderloin
2 tsp. extra-virgin olive oil
1/8 tsp. salt
1 lb. pork tenderloin, trimmed
Store-bought or homemade fruit chutney
1/4 tsp. freshly ground pepper
1. Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the pan and brown on all sides, 5 to 8 minutes.
2. Transfer the pan to the oven; bake until the pork has just a hint of pink in the center and an instant-read thermometer registers 155°F, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) To serve, cut the pork into thin slices.
3. Top with your favorite store-bought or homemade fruit chutney, and serve.
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