Balsamic-Fig Pork Tenderloin Recipe - Home Chef (2024)

FAQs

Should you brown a pork tenderloin before baking? ›

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).

It has a distinct lack of connective tissue throughout the muscle and also has very little fat marbling. The lack of connective tissue makes it easy and fast to cook, as you don't need to let it cook for a long time to allow the collagen that inhabits so many other cuts to dissolve.

Pork Tenderloin is a very lean cut of meat so it requires a relatively high oven baking temperature, about 400 degrees F. Lower temperatures require longer cooking times (up to an hour) which dry out the pork. By cooking at a higher temperature, the meat is cooked through before it has time to dry out.

Pre-heat oven to 325F (165C). Bake pork tenderloin in the oven UNCOVERED for approximately 20-25 MINUTES *PER POUND* (44-55 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Instead of cooking pork tenderloin straight from the fridge, let it sit at room temperature for about 30 minutes before you get started. Giving the meat a chance to warm up will ensure more even cooking.

If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

Some products may brown before reaching the target endpoint temperature combination. Others may be pink when prepared to the proper temperature. Cooking all pork to a white or tan color will result in overcooked meat that often is less flavorful, juicy and enjoyable.

For roasts (and thicker cuts): Starting with the fat cap (if there is one), sear all surfaces of the meat, including any surfaces with bones, until browned on all sides. The last side will need only minimal searing as it will continue to sear in the oven.