Lyn and I decided this will be added to our rotation. Want to thank Martha for sharing this with us.
Extremely simple to prepare and cook, tender and delicious.
- 1 pork tenderloin (1 to 1 1/2 pounds)
- 1 to 2 tablespoons spices or seasonings (See Recipe Note)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon vegetable oil
- Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or oven safe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven.
- Season the pork. Pat the pork dry with paper towels and trim off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix onto the pork on all sides.
- Swirl the pan with oil. Using oven mitts, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.
- Roast the pork for 10 minutes. Place the pork in the pan. (It’s fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven and roast for 10 minutes.
- Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Flip the pork. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.
- Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.
- Seasoning the pork: You can keep this pork simple and season with just salt and pepper, or you can rub it with any favorite spices or salt-free blend of spices.
- I used a basil blend rub.