ROASTED TENDERLOIN PORK RECIPES

Steps:

• Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then generously season with salt and pepper.
• Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork.
• Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F.
• Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.

Steps:

• Preheat the oven to 400 degrees F / 204 degrees C.
• Pat the tenderloin dry and cut off any large pieces of surface fat or silver skin covering the meat.
• Mix all the spices in a small bowl. Rub the spice mix into the surface of the pork on all sides.
• Place the skillet over medium-high heat and add the olive oil. When the pan is hot, add the pork in the pan, curving it to the shape of the pan if necessary. Cook the tenderloin 3-5 minutes to caramelize the top and then flip it and cook for another 3-5 minutes to caramelize the other side.
• Remove the pan from the cooktop and place it into the preheated oven and continue to roast for another 15 minutes.
• The pork is done when its internal temperature registers 145 degrees F (62.8 degrees C) in the thickest part of the meat. It is okay if the pork is a little pink inside as long as the correct temperature has been reached. [See Note 4]
• Allow the meat to rest for about 5 minutes before slicing.
• Serving Suggestions:
• Storage Instructions: