pan seared oven roasted pork tenderloins

original recipe courtesy cook's illustrated, 2004

"enhanced" pork - pork that has been injected with water, salt, and sodium phosphate - does not brown well owing to the extra moisture. we prefer natural pork tenderloins that have not been injected. because two are cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch skillet. time permitting, season the tenderloins up to 30 minutes before cooking; the seasonings will better penetrate the meat. the recipe will work in a nonstick or a traditional (not nonstick) skillet. a pan sauce can be made while the tenderloins rest (recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the pork.

serves 2

1 pork tenderloins, (12 to 16), trimmed of fat and silver skin
rounded 1/2 teaspoon kosher salt
rounded 1/4 teaspoon ground black pepper
1 teaspoon vegetable oil

adjust oven rack to middle position; heat oven to 400 degrees.

sprinkle tenderloin evenly with salt and pepper; rub seasoning into meat.

heat oil in 12-inch skillet over medium-high heat until smoking.

place tenderloin in skillet; cook until well browned, 3 minutes. using tongs, rotate tenderloin 1/4 turn; cook until well browned, 1 to 2 minutes. repeat until all sides are browned.

transfer tenderloin to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (begin pan sauce, if making, while meat roasts.)

transfer tenderloin to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. cut tenderloin crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately.