Browning these tenderloins on the stovetop until golden and then popping in the oven to finish is the key to perfectly succulent pork.
- 2 (1 ¼ lb each) pork tenderloins
- 1 tbsp canola oil
- Preheat oven to 425°F. Season tenderloins with salt and pepper.
- In a 12-inch skillet, heat oil on high. Add pork and cook 5–7 min., until browned on all sides.
- Transfer pork to a foil-lined baking sheet. Roast 15–20 min., until a meat thermometer placed in thickest part of meat reaches 145°F, flipping halfway through. Let rest 5 min., and slice to serve.
- S2 2018
- Savory Sunday