Pork tenderloin is the most versatile of meats - easy to season, quick to cook and allows for simple weeknight preparation.
What I have found in my experience, is that much like chicken breast, it can become too dry rather easily when not on the grill. However, Mr. McC and I were feeling lazy and didn't want to deal with fire:) So as I always do when I need a new cooking method, I turned to The Kitchn.
Garlic & Herb Roasted Pork Tenderloin
1 pork tenderloin, about 1 to 1 1/2 pounds
Kosher salt and freshly ground black pepper
1 large stalk fresh rosemary
2 sprigs fresh thyme
3 cloves garlic, peeled
1/2 lemon, zested
1 teaspoon vegetable oil
You will also need a 10-inch or larger cast iron skillet or oven safe pan as well.
Ten minutes before you plan to cook, place the skillet in the oven on a middle rack and preheat the oven to 450 degrees. The skillet will heat along with the oven.
While it preheats, strip the thyme and rosemary leaves from the stem and place in a food processor with the garlic and lemon zest. Pulse while pouring in the olive oil until a paste forms.
Pat the pork dry and cut off any large pieces of surface fat. Rub the garlic-herb smear into the surface of the pork on all sides.
Once heated, carefully remove the hot pan from the oven and pour the oil in the pan. Swirl to coat the bottom.
Set the pork in the pan. It's fine if your pork tenderloin is a little long for the pan; just bend it to fit. Return the pan to the oven. Roast for 10 minutes.
After 10 minutes, flip the pork to the other side. Reduce the oven temperature to 400 degrees and continue roasting another 10 to 15 minutes. The pork is done when its internal temperature registers 140 to 145 degrees in the thickest part of the meat.
Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.
If you want to do a second tenderloin, you can use the same pan easily right away. Just double the rub recipe above for the second tenderloin.
I'll never be able to cook pork tenderloin in the oven any other way. After 23 total minutes it was beautifully crusted on all sides, juicy and perfectly medium in the center. Heaven.
I wish I had taken photos, but we were too lazy. Sorry. But picture garlic, herb, seared goodness.
As a bonus, I threw some quartered fingerling potatoes tossed in olive oil, salt and pepper on a baking sheet in the oven along with the pork. They roasted perfectly along with the meat.