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The Simple Secret to Juicy Pork Tenderloin
Cooking pork tenderloin can be tricky because it dries out faster than a summer puddle. Many folks overcook it out of fear, leaving them with something that tastes like shoe leather. Through years of feeding my family, I found that the true secret lies in a quick sear and a rich, pooling cream sauce. Using a savory liquid base keeps the meat incredibly moist from the moment you slice it to the last bite on your plate.
Choosing the Right Skillet for the Job
Before you even touch the meat, you need to get your pan roaring hot. A heavy cast iron skillet is my favorite tool for this job because it holds heat beautifully. When you drop that seasoned meat into the hot oil, you want to hear a loud, immediate sizzle. That sound tells you that you are locking in the juices and building a wonderful crust. Do not move the meat around too much while it sears, or you will miss out on that deep, savory color.
Letting the Meat Rest is Essential
Once your pork comes out of the oven, step away from the cutting board. Pulling out your knife too early is a major mistake that lets all the delicious juices run out onto the counter. I always tent my roast loosely with a bit of aluminum foil and let it rest for a full ten minutes. While the meat rests, you can easily whip up a quick cream sauce right in the pan drippings. Gathering those flavorful brown bits from the bottom of the skillet gives your sauce an unmatched depth.
Slicing and Serving the Nana Way
When you are ready to serve, pour your warm cream sauce directly onto your favorite serving platter first. Slice the meat into thick rounds and arrange them right on top of that velvety bed. The bottom of each slice will soak up the cream, ensuring every single portion stays perfectly tender. I like to scatter a few sprigs of fresh dill and some red pepper flakes over the top for a little color. It looks beautiful on the table, and your neighbors will certainly ask for the recipe.
Ingredients
Method
- Preheat your oven to 400°F (205°C). Pat the pork tenderloin completely dry with paper towels.
- In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this mixture evenly over all sides of the pork.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Once hot, add the pork and sear for 2 to 3 minutes per side until a deep golden crust forms.
- Transfer the skillet directly into the preheated oven. Roast for 12 to 15 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part.
- Remove the pork from the skillet and place it on a clean cutting board. Tent loosely with foil and let it rest for 10 minutes.
- Place the same skillet back on the stovetop over medium heat. Add the minced garlic and cook for 1 minute until fragrant, scraping up the browned bits.
- Pour in the chicken broth and heavy cream. Simmer for 4 to 5 minutes until the sauce thickens slightly. Stir in the fresh dill.Pour the warm sauce onto a serving platter. Slice the rested pork into half-inch rounds and arrange them over the sauce. Top with red pepper flakes and serve immediately.
