Lean, fast, and tender — pork tenderloin roasts in about 20 minutes. Sear then roast, and don't overcook it.
Ingredients
- 2 pork tenderloins (~1.25 lb each)
- 3 tbsp oil or butter
- 4 garlic cloves, minced
- 1 tbsp chopped rosemary and thyme
- 1 tbsp Dijon mustard
- 1 tsp Smokehouse rub, salt, pepper
Instructions
- Preheat oven to 400°F. Pat the tenderloins dry and rub with the Dijon, garlic, herbs, Smokehouse rub, salt, and pepper.
- Sear in a hot oven-safe skillet with the oil, browning on all sides, ~4 minutes.
- Transfer the skillet to the oven and roast 15–18 minutes, until the internal temp reaches 145°F.
- Rest 5–10 minutes, then slice into medallions.
Make-Ahead & Storage
Freeze cooked and sliced with a little broth up to 3 months; reheat gently so the lean meat doesn't dry out. It's also fast enough to cook fresh.
Notes
This is tenderloin, not loin — much smaller and faster. Pull at 145°F and rest; carryover brings it to a perfect finish.