This served 4 people OR 2 different meals for 2 people (next day recipe coming soon)
Pre heat oven to 400F 204C (for our Canadian Friends)
Heat Olive Oil in a large skillet. Preferable one you can then put in the oven, like cast iron. If you don’t have cast iron, that’s fine, just use your other pan BUT, have a baking pan ready to trans fee the pork for baking ready. If you are using a baking pan, put it in the oven while the oven is preheating.
- 1 Pork Tenderloin
- Garlic Granuals
- Salt and Pepper
- Olive Oil
I used about a tablespoon of Garlic Powder, and a tablespoon of Paprika. Mix them together in a little bowl. Your taste may be a bit different as us Italians are always garlic heavy in everything, so adjust accordingly.
Dry tenderloin with paper towels, then rub the powdered mixture all over the tenderloin. Do the same with the salt and pepper.
Pan sear (brown) the tenderloin on all sides. When all sides are browned up nice, transfer to the oven.
Bake for about 20 minutes to your desired temp. Check temp at 5 minute intervals to get it to where you want it.
Medium rare 145-150F
Medium Well 155-160F
Well Done 160F
REMEBER TO LET THE MEAT REST WHEN YOU TAKE IT OUT OF THE OVEN! Let it rest at LEAST 3 minutes. Set your timer.
Sides: I did an acorn squash, baked with butter and pure maple syrup from my trees, and some sautéed mixed vegetables. Buono Appitito -JAP-