Pork fillet how long to cook

Our main goals with pork tenderloin are to build flavor and not overcook it. Searing the pork tenderloin goes a long way to building flavor! It caramelizes the marinade, creating a delicious golden brown crust on the outside. It also helps seal the juices before you bake it. Then, take your pork tenderloin and let the excess marinade drip off, and place it in the pan and sear for about minutes, until browned.

After minutes, flip the pork tenderloin over and sear for an additional minutes, until browned. While you can sear it on all 4 sides if you'd like, we find that searing on two sides works just fine!

Now that the pork tenderloin is seared, you can either bake it in the same pan you seared it in, or transfer it to a rimmed baking sheet. Cooking the pork tenderloin at the high temperature of degrees F helps it cook quickly and prevents it from drying out. Finally, you'll want to let the pork tenderloin rest for about minutes before serving, if you skip this step and cut into it immediately, the juices will run out of it and you'll be left with dry pork. My 1 tip for cooking this perfect pork tenderloin recipe in the oven is to buy a meat thermometer!

Even better, if you can buy an in-oven thermometer that will beep as soon as the pork reaches the desired temperature, you will have perfect pork every time. I frequently use my in-oven thermometer for pork loin and tenderloin, chicken breast, and roasting whole chickens and can't recommend it enough! The pork will still be a little bit pink but is totally safe to eat. If you don't have a thermometer, follow the recommended cooking time minutes , then pull the pork out of the oven and touch the thickest part of it.

You can get a good gauge on how done it is by following the finger test — just remember you're looking for medium-rare to medium here!

Finally, when you slice into it, the pork should be light pink and very juicy. If it looks undercooked, put it back in the oven for a few minutes. We love using leftover pork tenderloin because it stays tender even when reheated! Next time you make pork tenderloin, consider making a double batch so you can use the rest for leftovers. Our favorite way to use it is in a stir fry, but you can also season it and use it to make tacos, make fried rice, or thinly slice it for sandwiches it would be especially perfect in a Cuban sandwich.

We hope this guide to cooking the perfect pork tenderloin inspires you to give pork tenderloin a try! Balsamic Pork Loin Roast. Pour this sauce over the pork.

Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil. Bake the pork for minutes, or until it reaches an internal temperature of degrees.

Serve with a little minced parsley, for color. Minced parsley. Notes For the best results, use an instant-read meat thermometer. If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag TheEndlessMeal.

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How to cook pork tenderloin The best way to cook pork tenderloin is to start it on the stove and finish it in the oven. What about in the oven? Look at that sauce glazing the pork!!! Author: Nagi. Prep: 10 mins. Cook: 25 mins. Total: 35 mins. Servings 5. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside.

Simply incredible! Ingredients Cups Metric. Heat oil in a large oven proof skillet Note 3 over high heat. Add pork and sear until golden all over. When pork is almost seared, push to the side, add garlic and cook until golden. Pour sauce in. Turn pork once, then immediately transfer to the oven. Remove pork onto plate, cover loosely with foil and rest 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup. Remove from stove, put pork in and turn to coat in sauce. Recipe Notes: 1.

Pork tenderloin preparation also called pork fillet - if you see a thin transparent skin on it that's called the silver skin it is best to trim that off before cooking but not a major deal if you don't. Some butchers do, some don't. Trimming excess fat is optional.