Ingredients:

  • 2 pieces pork tenderloin (about 1-1.25 lbs each), silver skin trimmed
  • 3 Tbsp olive oil, for the rub
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp fresh thyme leaves
  • 4 cloves garlic, minced or grated
  • 5 tsp coarse kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1 Tbsp high smoke-point oil (e.g., canola, vegetable, or peanut oil), for searing

Instructions:

  1. Prep the Pork: Trim any excess fat or 'silver skin' from the tenderloins using a sharp knife. Pat the pork completely dry with paper towels—this is vital for achieving a proper sear later.
  2. Make the Rub: In a small mixing bowl, combine the 3 Tbsp olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, black pepper, and paprika. Mix thoroughly to form a paste.
  3. Season and Rest: Rub the entire surface of both tenderloins liberally with the herb paste. Let the seasoned pork rest at room temperature for at least 30 minutes, but no longer than 1 hour. Preheat your oven to 400°F (200°C).
  4. Sear: Place the oven-safe pan over high heat on the stovetop. Add the 1 Tbsp of high-smoke-point oil. Once the oil is shimmering, carefully place the seasoned pork tenderloins in the hot pan (they should sizzle immediately). Sear undisturbed for 2-3 minutes per side, turning with tongs, until a deep, golden-brown crust has formed on all surfaces.
  5. Roast: Immediately transfer the entire pan (or transfer the pork to a prepared baking sheet) into the preheated 400°F (200°C) oven. Roast for 15–20 minutes.
  6. Monitor Temperature: Begin checking the internal temperature after 15 minutes. Cook until the internal temperature reaches 140°F (60°C) in the thickest part of the meat.
  7. Rest (Crucial Step): Immediately remove the pork from the oven. Transfer the tenderloins to a clean cutting board. Tent loosely with foil and let them rest undisturbed for 10 minutes. The temperature will rise 5-10 degrees during this rest, bringing it to the final safe temperature of 145°F (63°C).
  8. Slice and Serve: Slice the rested tenderloin against the grain into 1/2-inch thick medallions. Serve immediately, drizzling with any accumulated pan juices from the resting board.