One should never be afraid to cook big hunks of meat. When in doubt, bake it! This recipe comes from my sister. She plans to make this for her husband on the night before he starts school again. I think that would be a grand way to begin a new year of teaching! You start by searing the tenderloin so you lock in that moisture. It also gives you a nice brown skin all over before you bake it. As a bonus, I included a basic gravy recipe at the end in case you have a hankerin’ for it.
1 1/2 lbs pork tenderloin
2 tbsp olive oil
Sea salt & pepper
Heat oven to 400 degrees. Pat the meat dry with paper towels and season the entire tenderloin with salt & pepper. In a large ovenproof skillet, heat olive oil over high heat. Place the tenderloin in the hot oil and cook 2 minutes on each side, using tongs to turn the meat. When meat is lightly browned all over, transfer the skillet to the oven and roast until cooked through, 16-22 minutes (if using a meat thermometer, cook to 145 degrees). Remove the skillet from the oven and allow the tenderloin to rest 5-10 minutes before slicing. Slice into 1/4″ pieces and serve hot.
Basic Brown Gravy: Prepare roast as directed, including letting it rest for 10 minutes in the pan. Remove the roast from the pan and cover it with foil. Set aside the pan. In a large liquid measuring cup, combine 1/4 c flour, 1/2 tsp salt, and 2 c milk or water. Whisk briskly until few or no lumps remain. Heat reserved skillet over medium heat. Pour flour mixture over the “dirty” pan and stir constantly for 5 minutes until it thickens, scraping the drippings from the bottom of the pan. (If using milk, be sure to prevent gravy from boiling.) Season with pepper. Pour into a gravy boat and serve over the pork roast.