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Perfectly seasoned and roasted to perfection in your oven, this pork tenderloin is buttery tender, juicy, and so delicious! With easy ingredients and simple steps, it’s the perfect family meal. Pork tenderloin is one of the finest cuts of meat.
Preheat the oven to 400 degrees F (200 degrees C). Trim the silver skin from each pork tenderloin and season evenly with salt, pepper, garlic, and herbes de Provence. shimmering. Add both pork tenderloins and cook, undisturbed, until golden brown and easily release from the pan, about 5 minutes.
Bake pork tenderloin in a 400-degree Fahrenheit oven for 20-25 minutes. The exact cooking time will depend on the size of the tenderloins and how long you seared them. For the best results, use an instant-read thermometer and remove the pork from the oven when it reaches 145 degrees.
Oven-roasted pork tenderloin is infused with sage, garlic, and rosemary. Seared for a savory crust, then roasted in the oven for a tender, juicy bite that melts in your mouth. Drizzle with a decadent, buttery pan sauce to elevate your weeknight meal!
Preheat your oven to 400°F. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Remove the pork from the marinade and pat dry with paper towels. Reserve the marinade for later. Season the pork tenderloin generously with salt and pepper.
Without the right technique, you can easily end up with dried-out, bland pork, but today we’ll show you exactly what you need to do to get the best pork tenderloin in the oven every time! Ingredients for Pork Tenderloin
For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).
You can make the process really easy and fluid by searing the meat in an oven-proof skillet, then popping that into the oven so you don’t even have to transfer it to a tray. Marinate or rub the meat – Because there’s not a lot of fat in this cut, it’s not the best piece of meat to just have salt and pepper.
With a meat thermometer! Just plunge that thermometer into the thickest part of your tenderloin. If it hits 145 degrees, you’ve got a safe, juicy, and delicious pork tenderloin. Now, you’re ready to impress! How to Tell if Pork Tenderloin Is Done Without a Thermometer.
How to Make It. See recipe card below this post for ingredient quantities and full instructions. Pat the pork dry and rub generously with pork seasoning (salt, rosemary, oregano, thyme, sage, paprika, pepper.) Sear in olive oil on all sides until a golden crust develops, then set aside. Deglaze the skillet with white wine.