Pork Tenderloin
Marinated overnight, seared hard in cast iron, and finished in the oven. Pull it at 138°F, rest it, and it's perfect every time.
EasyPrep: 10 minCook: 25 minServes 4Stovetop
Ingredients
- ●1-2 pork tenderloins, about 1-1.5 lbs each
- ●Honey garlic marinade (see Playbook)
- ●Pinch of cayenne pepper (optional)
- ●Avocado or olive oil for searing
- ●Aluminum foil for resting
Assembly
- 1.Marinate the pork tenderloin overnight in a zip-lock bag with the honey garlic marinade. Add a pinch of cayenne if you like heat.
- 2.Remove from the fridge 20-30 minutes before cooking to take the chill off.
- 3.Preheat your oven to 300-350°F.
- 4.Remove the tenderloin from the marinade and pat it dry with paper towels — this is critical for getting a good sear.
- 5.Heat a cast iron pan over high heat with a little oil until it's very hot.
- 6.Sear the tenderloin for about 3 minutes per side, rotating to get a crust on all sides.
- 7.Transfer the cast iron pan directly into the oven (or move to a baking sheet if your pan isn't oven-safe).
- 8.Roast for 15-20 minutes, checking the internal temperature. Pull it out at 138-139°F.
- 9.Tent with aluminum foil and let it rest for 10 minutes — the temperature will carry over to about 145°F.
- 10.Slice and serve. Great for dinner, meal prep, or with almost any side.
Photo coming soon
The Story
“My favorite way to do pork tenderloin is to marinate it overnight in a garlic and honey marinade with a pinch of cayenne, then sear it in cast iron and finish in the oven. The key is pulling it at 138-139°F and letting it rest under foil — it'll carry over to 145°F, which is perfect. The biggest tip: wipe the marinade off with paper towels before searing. Wet meat steams instead of getting a crust. After your first time, once you dial in the timing, this becomes incredibly easy.”
