Seared Pork Tenderloin

[Chef Donna]

Seared pork tenderloin is a great go to after a busy work day. Heat the oven to 350 degrees. Remove the silver skin and trim fat. Heat a cast iron pan on the stove top. Season the pork with salt and pepper and sear until golden brown on all both sides, transfer into the oven for approx 10 minutes or until it reaches an internal temperature of 145 degrees. Serve with fresh vegetable and applesauce!

 

[Kathleen]

Thanks! It sounds like a tasty, easy meal idea!

 

[taxlady]

There's also, National Center for Home Food Preservation That's pretty much the gold standard for safe canning recipes.

They do a lot of the testing. I'm pretty sure that when it's something they haven't tested themselves, it's been tested by one of a number of universities that do that sort of testing.

 

[dr morbius]

Okay, do this, but instead of just popping it into the oven for 10 minutes put it in a foil pouch with a sprig of fresh rosemary and some thin bits of butter, and then bake it at 400 for about 15 minutes (not sure about the timing; the 145 degrees is spot on though). Allow the tenderloin to rest for five to ten minutes before slicing it, and the butter/juices from the meat create an incredible pan sauce and the pork is unbelievably tasty.

 

[Silversage]

I pull it at 137-138, then remove to a warm platter and tent with foil. Instead of applesauce, saute sliced apples & onions in the pan drippings, til lightly golden. Deglaze with apple cider or juice and a splash of apple cider vinegar. Serve the compote over the sliced tenderloin.