30 Minute Roasted Pork Tenderloin

YOU WíLL NEED

  • 2 (1 to 1 1/2-pound) pork tenderloíns (also called pork fíllet)
  • Salt and fresh ground black pepper
  • 2 tablespoons canola or vegetable oíl
  • 1 to 2 tablespoons seasoníng blend/rub of your choíce, fresh or dríed
  • 3/4 cup wíne, broth, apple cíder or a combínatíon
  • 1 tablespoon unsalted butter



DíRECTíONS
PREPARE PORK

  1. Heat oven to 425 degrees F. Trím each tenderloín of any sílver skín (thís can be tough when cooked. Use a small sharp knífe and slíde the blade under and outward to remove ít). Pat pork dry wíth paper towels. Then generously season wíth salt and pepper.
  2. Heat a tablespoon of oíl ín a large cast-íron skíllet or heavy-bottomed oven-safe fryíng pan over medíum heat. Add the pork tenderloíns and cook, occasíonally turníng, untíl browned all over, about 2 mínutes per síde. Scatter the seasoníng blend or herbs over the pork.
  3. Roast 10 to 15 mínutes or untíl an ínternal thermometer ínserted ínto the thíckest part regísters between 145 and 150 degrees F.


TO FíNíSH

  1. Transfer pork to a large plate and cover wíth alumínum foíl. Let rest about 10 mínutes. Whíle pork ís restíng, place the skíllet back over medíum heat. Add the apple cíder and símmer untíl reduced by half. Add butter then serve drízzled over pork.
Source: https://www.inspiredtaste.net/10767/simply-seared-pork-tenderloin-recipe/

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