Session 108 — Pork Tenderloin: Speed and Precision
← Block 21–22: Pork & Charcuterie Overview
Skill: Pork tenderloin is the leanest cut from the pig — cooked wrong it becomes the driest. The solution: high-heat sear, quick oven finish, immediate rest. There's almost no room for error in temperature here. Practice tonight.
- Dry brine 2 hours minimum. Sear in cast iron 2 minutes per side. Into 400°F oven. Thermometer in. Pull at 140°F (it'll carry over to 145°F while resting).
Full Meal: Seared pork tenderloin + herb pan sauce (deglaze with white wine, add thyme, mount with butter) + Serious Eats — Honey-Roasted Carrots + Pilaf-Style Rice — toast the rice in butter before adding liquid
🎥 Compare Notes: How to Make Perfect Pan-Seared Pork Tenderloin Steaks — America's Test Kitchen — ATK's method for searing pork tenderloin steaks with a scallion-ginger salsa. Compare your sear and internal temp precision.