Ingredients
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1 Pork tenderloin600-700 g
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to taste Salt
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to taste Grounded black pepper
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2 springs Thyme
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for frying Extra Virgin olive oil
Directions
Pork tenderloin is a great choice both for a quick weekday dinner and a festive meal. In this recipe, we’re sharing a basic technique for cooking it, but you can always marinate the meat in advance or brine it for deeper flavor.
Properly cooked tenderloin should have a golden-brown crust on the outside and remain tender, juicy, and slightly pink in the center. Don’t fear the pink — it’s a sign of perfect doneness, as long as there’s no blood. This result comes from precise oven timing, so a meat thermometer is a must.
Once the internal temperature of the thickest part reaches 63–65°C (145–149°F), remove it immediately from the oven. At 70°C (158°F) and above, it becomes dry and loses its ideal texture.
Cooking takes just 15–20 minutes, which makes this recipe very convenient. We highly recommend practicing it and adding it to your family’s cooking rotation.
Enjoy!
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Steps
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1
Done
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Take the pork tenderloin out of the fridge and let it sit at room temperature for 30–40 minutes. This step ensures even cooking. |
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2
Done
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Preheat your oven to 180°C (356°F). If using a separate roasting dish, place it in the oven to heat up. |
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3
Done
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Slice the tenderloin crosswise into two pieces. Generously season both with salt and pepper. |
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4
Done
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If your skillet is oven-safe, transfer it straight into the oven. Otherwise, move the pork to the preheated roasting dish. You can put springs of fresh thyme on top of the meat. |
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5
Done
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Let the meat rest for 5–10 minutes before serving — this allows the juices to redistribute for maximum tenderness. |
