Twice-Seared Pork Tenderloin
A new twist on a classic!
About this Recipe
By: Ridgely Evers
Inspired by Mark Bittman’s classic recipe, which elevates this simple cut to a whole new level!
His insight lies in cooking the pork in two steps, which adds a depth of flavor and character not common with tenderloin.
From there, it’s all about the sauce!
Pork tenderloin is incredibly flavorful. But it’s also notoriously lean, and can be really dry if you’re not careful.
This recipe skips the oven, and all happens on the stove,
While there are three phases, the added complication is 100% worth the effort.
And hey: if Ridge can make this, you can for sure!
- 1-1/2 pound boneless pork tenderloin
- 3Tb butter
- 3Tb extra virgin olive oil
- 4 cloves garlic, peeled and thinly sliced
- 1Tb red wine or balsamic vinegar, or Dijon mustard
- 1/3 cup heavy cream
Season the pork generously with kosher salt and fresh-ground pepper.
Put a large, heavy skillet (cast iron is best) over medium-high heat and let it sit for a minute to come up to temperature.
Add half the butter and olive oil. Wait til the butter stops foaming, then place the pork in the pan and brown it on all sides (about 5 minutes)
Remove the meat from the pan and let rest.
Turn off the heat and set the pan to one side to cool down for at least five minutes while the meat rests.
Cut the meat into one-inch-thick slices.
Put the skillet back over medium-high heat, and add the remaining butter and oil.
When the butter stops foaming, add the slices back to the pan to sear on both sides (2 to 3 minutes each).
Set the meat on a warm platter.
Add about a half cup of water to the pan and turn the heat to high.
Scrape the bottom of the pan to loosen all the bits. When most of the water has evaporated, reduce the heat to medium-high.
Add the garlic and stir til it begins to brown.
Add the cream; cook til it reduces a bit, then stir in the vinegar or mustard. Taste to see if it needs a touch of salt.
Place a couple of slices of the pork on each warmed plate.
Spoon the sauce on top, then the chopped parsley.
Serve with new potatoes and roasted Brussel sprouts or green beans.
The strong sear on the pork slices takes this dish into the realm of our richer, more tannic reds such as Sagrantino, Vero, or Falco Rosso.