Pan Seared Roasted Pork Tenderloin Recipe in Cast Iron Skillet

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- Hey everybody I'm Joey and today we're cooking pork tenderloin in a cast iron skillet. Give it a try and you'll be crushing dinnertime like never before. So follow me and let's turn up the sizzle. Are you looking for something that is both healthy and tasty? If you are, look no further because we have you covered with this incredible pork tenderloin. We're going to use the cast iron skillet to create an amazing flavor on the exterior and then move it to the oven. Preheat your oven to 450 degrees. It will need to go in there for about seven to 10 minutes, just depending upon the size of the tenderloin. The first thing you need to do is remove this tough silver skin. It's this part right here, normally located on the thicker end of the pork tenderloin. And it's not bad, it doesn't have a bad flavor, it's just chewy and gummy so why keep it on there? Let's go ahead and peel it off. I normally like to use a filet or a boning knife but I lost it, so today I'm going to use this paring knife, which has a nice sharp edge, to make sure I can remove the silver skin without losing too much meat. Because that's the real key. We don't want to lose all the meat, but if you lose a little don't worry about it, because there's still plenty left. See, look at that. I'm removing the fat without much of the meat being lost, and you just use nice short strokes with a sharp, flat-edge knife just like this. Again a boning knife or a filet knife would be better, but I lost it. Alright so now that we've trimmed the tough silver skin, it's time to season it. But before we do I just want to remind you it's best practice to let your meat rest at room temperature for at least 20 to 30 minutes to allow even cooking once it gets in the skillet. But we're ready to season so we're going to go ahead and just pat this dry with a paper towel and because this is a lean cut of meat, it's not going to have a lot of natural flavor. It's really important that we season it liberally. So here we're going to use some of our JoJo rub, it's a simple rub we created and you can find the link in the description below. It's made using common ingredients found in most kitchens. Probably yours, too. I'm just going to go ahead and season this liberally on all sides. Alright so now that this is seasoned, we're ready to get it in the skillet. But before we do, we need to add a little something extra. Here I made some bacon earlier today, and I'm using the leftover meat nectar, about a tablespoon, to help season this pork tenderloin as it cooks. If you don't have any leftover meat nectar from making bacon, you can always use a 50/50 mix of olive oil and butter, no more than about a tablespoon. So let's go ahead and get that in and allow the pan to get nice and hot until it starts to smoke. Alright so let's get this in the skillet. As you can see it's nice and hot and it might not be able to fit long-ways, so just go ahead and wrap it where you can. We're going to flip it two times. We're going to allow it to cook on this side three minutes, flip it, allow it to cook for another three minutes, and then flip it again. While this is cooking, I just want to take a moment to remind you that pork tenderloin is not the same thing as pork loin. They sound very similar and yes it is confusing, but pork tenderloin is far more tender, hence the name. Also part pork loins tend to be much larger in size. Three to four pounds, where this averages about a pound to a pound and a half. So like I said we're going to let this cook on this side for three minutes and then flip it. I'll be right back. Alright so it's now been three minutes so we're just going to flip it by a third and let it cook for another three minutes. Alright so it's been cooking for another three minutes and I'm just going to give it one final flip. Can you hear that at home? Can you hear that meat sear? That is the sound of tasty. So we're going to let it cook on this side for only a minute, and then get it right into the oven. As I mentioned earlier, this oven is preheated to 450 degrees. We're just going to throw it in there and let it cook for an additional seven to 10 minutes. The actual cooking time is really going to depend upon the size of the meat. And remember it's really more of an art than a science. You want to let this cook to an internal temperature of 145 to 155 degrees. As I mentioned earlier, it is a lean cut of meat and that's great for eating healthy, but that also means it can dry out very quickly. So be sure to check on it sooner rather than later, and remember you can never go wrong with an instant-read thermometer. We'll be right back when it's done. Alright so we pulled this out of the oven and remember one of the most important steps when cooking meat, is to make sure you let it rest for at least five to 10 minutes after taking it off the heat. We're going to cut into this and see how it turned out, but before we do I just want to remind you that whether you're looking for that awesome weeknight dinner or something for that special occasion, you can never go wrong with this pork tenderloin. It is absolutely tremendous. Our motto at Red Meat Lover is Cooking Meat Made Easy. And that's just what we strive to show you in every single video. If you like this video please give us a thumbs up, like, write below, or leave us a comment good or bad. Also remember we release a new video every single month so please subscribe to our YouTube channel so that you get those updates. Let's see how it turned out. Alright look at that. Great color, little bit of pink, we can absolutely tell it won't be dry. I don't know about you, but I can't wait to dig into this. You know people often ask me if I watch what I eat, and the answer is yes. I always look at what I eat right before I put it in my mouth. We'll see you next time.
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