How To Cook Pork Tenderloin In The Oven Without Searing

Pan seared pork tenderloin is perfect when sliced and served over salad roasted potatoes in a wrap or as a hearty appetizer on its own.

How to cook pork tenderloin in the oven without searing. Rest the tenderloin for 10 minutes before slicing and serving. Flip the meat over and reduce the oven temperature to 400 f and roast some more. To finish cooking the pork we slide it into a hot oven. You can eat this over and over we do.

Lay the seasoned tenderloin in the hot skillet and put it onto the middle rack of the oven. If your oven has a grill you can use it. Place the tenderloin in the preheated pan and roast for 10 minutes in the oven. You could cook the tenderloin and then slice it but then you would miss the crispy seared coating that touches every corner of these two bite wonders.

Preheat your oven to 400. Watch the video to see how chef john seasons and sears the meat before making the sauce and finishing the roast in the oven. This recipe depends on an old but true method. Yep really that good.

That will mean that the pork will be juicy and slightly pink in the middle. We keep the oven temperature high and roast the pork for 15 to 20 minutes. Cook pork until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees f. Any way counting the time spent under heat will probably not be acurate enough with this technique.

Roast the meat for an additional 10 to 15 minutes or until the meat has reached 140 to 145 f in the thickest part. Once the oven reaches 400 take out a heavy frying pan preferably one that s oven safe and preheat it to medium high. Transfer the skillet to the oven and roast the tenderloin for 10 to 12 minutes until an instant read thermometer stuck in the thickest part of the meat reads 145 f. Remove it from the oven let it rest for 10 minutes tented with foil on a cutting board and serve.

Cooking the pork tenderloin at the high temperature of 425 degrees f helps it cook quickly and prevents it from drying out. Brush the pork tenderloin with additional marinade then bake in a preheated oven at 425 f for about 15 20 minutes until the pork reaches a temperature of 145 f then remove it from the oven. Carefully flip the tenderloin over and reduce the oven temperature to 400 f 204 c once it s halfway through the cooking time. First we will be searing the pork tenderloin creating flavor by causing the maillard reaction then we are going to finish cooking the tenderloin in an oven to bring it up to the final internal temperature.

Season the meat with some salt and freshly cracked black pepper or whatever seasonings you desire.