Pork Tenderloin is my absolute FAVORITE cut of meat. It’s tender, can be paired with so many different flavors, and it seems so fancy, but it’s super easy to prepare. Recently, we had a family/friends dinner and I prepared it with Roasted Garlic Mashed Potatoes, Broccoli, and a Mushroom Cream Sauce!
If you’re looking to impress some friends or family but don’t want anything too complicated, this is the recipe for you. There are very little ingredients required, and no lengthy processes for cooking. Pork Tenderloin has such great flavor on its own, that you don’t need to overwhelm it with lots of spices and rubs. But……..feel free to add your own spin to the recipe and share it with me!
Chopped Fresh Rosemary Sprigs
Salt and Pepper
1 Tablespoon Vegetable Oil
2 Tablespoons Butter
- Briefly rinse your tenderloin, trim if necessary, and pat dry with paper towel
- Season well with salt, pepper, and the chopped fresh Rosemary
- Preheat oven to 350 degrees
- Heat a cast iron pan (or a regular skillet) on medium/high heat and add the Vegetable Oil
- When pan is hot but not smoking, add your tenderloin and cook all sides until golden brown
- Add butter to the pan and base the butter over the tenderloin with a spoon
- Then, place your tenderloin in the oven for 10 minutes (after 10 minutes, the tenderloin should have a little bounce back when you touch it)
- Take the tenderloin out of the oven and let it rest for 5-10 minutes (this will allow the juices to remain in the tenderloin when it is cut)
- Cut the tenderloin and serve (it should be slightly pink in the middle, if you want it less pink, keep it in the oven for a longer period of time)