Pan-Seared Pork Tenderloin with Aromatic Herb Crust
This exquisite dish presents a beautifully pan-seared pork tenderloin, boasting a golden brown, herb-infused crust that locks in incredible juiciness. The aroma of rosemary and thyme wafts enticingly from the kitchen, promising a sophisticated yet comforting meal. Each slice reveals tender, succulent pork, perfectly seasoned to highlight its natural sweetness and savory depth. This recipe elevates simple ingredients into a restaurant-quality experience, perfect for a special occasion or a delightful weeknight treat, leaving a lasting impression of culinary elegance.
Ingredients
- •300 grams pork tenderloin
- •15 ml olive oil
- •5 grams salt
- •3 grams black pepper
- •2 grams garlic powder
- •2 grams onion powder
- •2 grams dried thyme
- •2 grams dried rosemary
Instructions
- 1
Preheat your oven to 200 degrees Celsius.
- 2
Pat the pork tenderloin dry thoroughly with paper towels.
- 3
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Rub this herb and spice mixture generously all over the pork tenderloin, ensuring an even coating.
- 4
Heat the olive oil in an oven-safe heavy-bottomed pan or cast iron skillet over medium-high heat until shimmering.
- 5
Carefully place the seasoned pork tenderloin in the hot pan and sear for 3-4 minutes on each side until a beautiful golden-brown crust forms.
- 6
Transfer the pan with the seared pork tenderloin to the preheated oven. Roast for 10-12 minutes, or until an internal temperature of 63 degrees Celsius is reached.
- 7
Remove the pan from the oven and transfer the pork tenderloin to a cutting board. Loosely tent it with foil and let it rest for 5-7 minutes before slicing.
- 8
Slice the pork tenderloin into thick medallions and serve immediately, allowing the rich flavors to shine.
- 9
Optional: A sprinkle of fresh black pepper for garnish.
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