Perfect Seared Pork Tenderloin (Easy Oven-Off Roasting Method)
I’m convinced that pork tenderloin is the most underrated meat. It’s low-fat, flavorful, and affordable.
And when you add my mom’s tried-and-true cooking method, seared and then finished in the oven, it’s foolproof. It’s one of my favorite things to make for a casual weeknight meal or small dinner party.
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How to Make Foolproof Seared Pork Tenderloin
The secret to the best pork tenderloin is not overcooking it. Did you know that pork is safe to eat when its internal temperature reaches 145°F? The USDA actually changed this recommendation in 2011, so it’s a relatively recent development.
That means that well-cooked pork will be pink in the middle, and it’s perfectly fine (unlike chicken breast)! Cooking pork for too long can dry it out.
In my mom’s tested pork tenderloin cooking method, first you sear it in a skillet to lock in the juices and get a nice crust. Then, you throw it in the oven (with an oven-safe meat thermometer) at a high temperature for a few minutes and turn off the oven to finish the cooking slowly.
The result: perfectly flavorful, perfectly cooked pork tenderloin.
It’s really as simple as that!
Ingredients & Equipment
To make seared pork tenderloin with the oven-off roasting method, you need just a few things:
- 1 lb. Pork Tenderloin (preferably marinated)
- 2 tbsp. Olive Oil
- Oven-Safe Skillet
- Oven-Safe Probe Thermometer
You can use any pork tenderloin for this cooking method, but for this recipe, I highly recommend marinated tenderloin, as it will yield the most tender and flavorful results.
I love the Hormel premarinated tenderloins since they’re SO easy and delicious (the teriyaki is my favorite), and are widely available at Target and Safeway. Trader Joe’s also has a marinated peppercorn & garlic pork tenderloin that’s excellent.
Alternatively, you can marinate or season your own if you prefer.
Note: pork tenderloin is different from pork loin. Both will taste good, but tenderloin will be more tender (surprise, surprise).
In addition to pork tenderloin, you will also need olive oil, an oven-safe skillet, and an oven-safe probe thermometer (the kind you can leave in the meat while it cooks).
My corded thermometer is no longer available, but this one is similar and highly rated. The cord can be a little annoying (never feels quite long enough), which is why a Bluetooth option like the Meater is so tempting. I have yet to take the plunge…
Instructions
First, preheat the oven to 500°F.
Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork for a couple of minutes on each side to lock in the juices and get a nice crust.
Insert an oven-safe probe thermometer into the pork tenderloin, and place in preheated oven for 5 minutes.
Turn off the oven (do not open the door) and monitor internal temperature of the pork, removing when it reaches 145°F.
Let rest for 3-5 minutes, slice into medallions, and serve!
Seared Pork Tenderloin (Easy Oven-Off Roasting Method)
Equipment
- 1 Oven-Safe Probe Thermometer
- 1 Oven-Safe Skillet
Ingredients
- 2 tbsp Olive Oil
- 1 lb Pork Tenderloin (premarinated recommended for best flavor)
Instructions
- Preheat oven to 500°F (260°C).
- Heat olive oil in an oven-safe skillet on the stove on medium-high heat.
- Sear the pork tenderloin for 2–3 minutes per side until a golden-brown crust forms.
- Insert an oven-safe probe thermometer into the pork tenderloin, and place the skillet in the oven for 5 minutes.
- Turn off the oven (do not open the door) and monitor the internal temperature of the pork. Remove from oven when it reaches 145°F (~63°C). This slow finish ensures juicy, tender pork every time.
- Let rest for 3-5 minutes, slice into medallions, and serve.
Notes
FAQs
See answers to common questions about this pork tenderloin recipe.
Can I make pork tenderloin ahead of time?
Technically, yes, but I don’t recommend it. Reheating pork tenderloin almost always means losing that perfectly juicy, tender texture. The leftovers are still great for sandwiches or salads, but for serving, it’s best cooked fresh.
Can I cook this longer?
If you prefer your pork less pink, you can cook it a little longer. Just know that going beyond 145°F (or 160–165°F for well-done) will make it less tender and slightly dry. Using a probe thermometer is the best way to get the exact doneness you like.
Can I double this recipe?
Yes! I often roast two 1-pound tenderloins side by side. The high-heat portion stays at 5 minutes per pound, but since two pieces share oven space, I usually split the difference and roast for about 7–8 minutes before turning the oven off. The key is to 1) get a good sear, and 2) let the meat finish cooking gently with the oven turned off, monitoring with a thermometer for doneness.
How long should I let pork tenderloin rest after cooking?
Always let it rest for 3–5 minutes before slicing. This allows the juices to redistribute so every slice stays tender and moist.
Make it a Meal
Round out dinner with these easy pairings — perfect for a weeknight meal or an elegant dinner party.
4-Ingredient Heirloom Tomato Salad
Fresh and light, this 4-ingredient heirloom tomato salad pairs well with a variety of main dishes.
Easy Magic Bars
End dinner on a sweet note with these chewy magic bars. They just take a few ingredients and can be made ahead of time, perfect for busy days.
Pear Elderflower Martini
Light, floral, and sparkling, this cocktail adds an elegant touch to any meal. Looking for a non-alcoholic option? Try the mocktail version.
