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Close-up of a pan-seared pork tenderloin in a cast-iron skillet, showcasing its deep golden-brown crust from the searing process.
FL Recipes

Pan-Seared Pork Tenderloin (Juicy & Perfect Every Time)

Learn how to make the most tender and juicy Pan-Seared Pork Tenderloin with this foolproof recipe. Achieve a perfect golden-brown crust and a succulent interior in under 30 minutes for an easy, elegant weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs pork tenderloin silverskin removed
  • 1 tbsp olive oil
  • 1 tsp coarse salt
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika

Equipment

  • 1 Large Skillet (Cast Iron Recommended)
  • 1 Meat Thermometer
  • 1 Tongs

Method
 

  1. Pat the pork tenderloin completely dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning mix evenly over the entire surface of the pork.
  2. Place a large skillet over medium-high heat. Add the olive oil and heat until it shimmers.
  3. Carefully place the seasoned pork in the hot pan. Sear for 2-3 minutes per side, until a deep golden-brown crust forms on all sides.
  4. Reduce heat to medium. Continue cooking for 10-15 minutes, turning occasionally, until a meat thermometer inserted into the thickest part reads 145°F (63°C).
  5. Transfer the pork to a cutting board and let it rest for 10 minutes. Slice against the grain and serve immediately.

Nutrition

Calories: 220kcalProtein: 36gFat: 8g

Notes

Do Not Overcook: A meat thermometer is your best friend for juicy pork. Pull it from the heat right at 145°F.
Let It Rest: This is a critical step! Resting allows the juices to redistribute, ensuring the pork is moist and tender.
High Heat is Key: Make sure your pan is properly hot before adding the pork to get that perfect, flavorful crust.
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