Sobre esta receta

Un lomo de cerdo jugoso e infalible con una corteza savory de hierbas y ajo, sellado hasta obtener un dorado perfecto en la estufa y luego terminado en el horno. Esta receta amigable para la semana entre proporciona resultados de calidad restaurante con un esfuerzo mínimo — tierno, sabroso, y listo en menos de 40 minutos.

Instrucciones

1. 1

   Remove the pork tenderloin from the fridge 15–20 minutes before cooking to take the chill off. Pat it completely dry with paper towels — this is key for a good sear. If needed, trim any silver skin (the thin, shiny membrane) with a knife.

2. 2

   In a mixing bowl, mix together the kosher salt, black pepper, garlic powder, paprika, thyme, rosemary, and onion powder. Rub the mixture all over the pork tenderloin, pressing it into the surface on all sides.

3. 3

   Preheat your oven to ![425°F]. Place an oven-safe skillet (cast iron or stainless steel works best) over ^[medium-high heat] and add the olive oil. Heat until the oil is shimmering and just beginning to smoke.

4. 4

   Add the pork tenderloin to the hot skillet. Sear without moving it for 2–3 minutes until a deep golden-brown crust forms. Rotate to the next side and repeat, searing all 4 sides (about 8–10 minutes total). Add the butter in the last minute and tilt the pan to baste the pork tenderloin.

5. 5

   Transfer the skillet directly to the preheated oven. Roast for 12–15 minutes, or until an instant-read meat thermometer inserted into the thickest part reads %[145°F]. Do not overcook — pork tenderloin is very lean and dries out quickly.

6. 6

   Transfer the pork tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for 5–10 minutes — this is non-negotiable for juicy results. The internal temperature will rise a few degrees as it rests.

7. 7

   While the pork tenderloin rests, return the skillet to ^[medium heat] (use insulated gloves — the handle is hot!). Add the garlic and sauté for 30 seconds until fragrant.

8. 8

   Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan with a wooden spoon — that's pure flavor. Stir in the Dijon mustard and let the sauce simmer for 2–3 minutes until slightly reduced.

9. 9

   Remove the skillet from heat and swirl in the cold butter pieces one at a time until melted and the sauce is silky. Add fresh thyme leaves if using. Taste and season with salt and black pepper as needed.

10. 10

    Slice the rested pork tenderloin into medallions about 1 inch thick. Arrange on a serving platter, drizzle generously with the pan sauce, and serve immediately.