SERVES 4
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moisture and flavor) for this recipe. Enhanced pork can be used, but the meat won’t brown as well. Because two are cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch skillet. If time permits, season the tenderloins up to 30 minutes before cooking; the seasonings will better penetrate the meat. The recipe will work in a nonstick or a traditional skillet. A pan sauce can be made while the tenderloins are in the oven (recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the pork.
2 |
(12- to 16-ounce) pork tenderloins, trimmed of fat and silver skin (see note) |
1¼ |
teaspoons table salt |
¾ |
teaspoon ground black pepper |
2 |
teaspoons vegetable oil |
1 |
recipe pan sauce (optional; recipes follow) |
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Sprinkle the tenderloins evenly with the salt and pepper; rub the seasoning into the meat. Heat the oil in a 12-inch skillet over medium-high heat until smoking. Place both tenderloins in the skillet; cook until well browned, about 3 minutes. Using tongs, rotate the tenderloins a quarter-turn; cook until well browned, 45 to 60 seconds. Repeat until all sides are browned, about 1 minute longer. Transfer the tenderloins to a rimmed baking sheet and place in the oven (reserve the skillet if making a pan sauce); roast until the internal temperature registers 140 to 145 degrees on an instant-read thermometer, 10 to 16 minutes. (Begin the pan sauce, if making, while the meat roasts.)
2. Transfer the tenderloins to a carving board and tent loosely with foil (continue with the pan sauce, if making); let rest until the internal temperature registers 150 degrees, 8 to 10 minutes. Cut the tenderloins crosswise into ½-inch-thick slices, arrange on a platter or individual plates, and spoon the sauce (if using) over; serve immediately.