You'll get a perfectly cooked pork with a golden crust and juicy, tender interior.
. You can marinade it in a mixture of lemon juice, herbs, and olive oil, then slice thinly to add to sandwiches. The options go on and on. But the way you cook your pork tenderloin matters. So I decided to test four common cooking techniques to see which results in perfectly cooked pork with a golden crust and juicy, tender interior.could easily be the downfall of an otherwise great tenderloin.
Another mistake that’s easy to make is forgetting to let your pork tenderloin rest before slicing. You want to give it some time for the juices to redistribute within the meat. If you slice into it right out of the hot pan, the juices will all flow out right onto yourand the result will be much dryer and less flavorful. The final temperature of the pork will also go up a touch while it rests.
Once you know how to cook pork tenderloin using the pan-sear and roast method, your pork will come out tender every time. And once you get the rhythm down, you can get as creative as you want with your seasoning strategy. Just seasoning with salt pepper and olive oil absolutely works. I found that when you marinade the tenderloin in a mix of, Dijon mustard, honey, onion powder, and salt, it comes out even juicier.
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