Master the Perfect Pork Tenderloin: The "Sear & Bake" Method for Maximum Juiciness
The most tender meat you’ll ever try in your life.
Even though each of us likely knows at least a couple of meat recipes by heart, sometimes overusing those might create an idea of trying something new and tasty this time. If that’s what you’ve been looking for, this recipe for the most tender fried and baked pork tenderloin is your perfect solution — and you won’t have to spend hours on it.
Ingredients: 2 pork tenderloin cuts (about 1 pound each), ¼ cup of olive oil + 2 tablespoons, 3 cloves of finely chopped garlic, 2 teaspoons of dried thyme, 2 teaspoons of dried rosemary, 1 teaspoon of black pepper, 2 tablespoons of unsalted butter.
In a bowl, combine the oil, garlic, thyme, rosemary, salt, and pepper. Place the meat and marinade in a plastic bag and toss to coat.
Marinate for at least 30 minutes, preferably overnight.
In a large skillet or Dutch oven over high heat, heat 2 tablespoons of olive oil until smoking. Add the steaks, immediately reduce the heat to medium, add the butter, and cook for about 2–3 minutes on each side until golden brown.
Place the pan in the oven and bake for about 6–10 minutes at 350°F or until the internal temperature reaches 140°F.
Remove the steaks and let them rest on a plate or cutting board for 4–5 minutes before slicing.
