Can I grill pork tenderloin instead of baking it?

Absolutely. Pork tenderloin is also excellent on the grill. I like the oven method in this recipe because searing the pork in an oven-safe skillet and finishing it in the same skillet is simple and convenient, especially during cooler months. If grilling, the same principle applies: use a meat thermometer and cook until the thickest part reaches about 140-145°F, then let the pork rest before slicing.

What is silver skin, and should I remove it?

Silver skin is a tough, shiny membrane found along part of the surface of some pork tenderloins. I recommend removing it before cooking because it does not soften much during cooking. And it can make the finished pork tougher or cause it to curl. To remove it, slide a sharp knife underneath the silver skin. Then carefully run the knife along the membrane while keeping the blade angled slightly upward. Avoid removing too much of the tender meat.

Oven Pork Tenderloin Recipe

Servings: 6-8 1x

Scale

Ingredients

1 ½ tablespoons avocado oil
2 pork tenderloins (2 to 2½ lbs. total)
½ teaspoon fine salt
¼ teaspoon black pepper
2 to 3 garlic cloves, minced (~1 tablespoon)
2 teaspoons dried Italian seasoning
½ teaspoon paprika

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Instructions

Preheat oven to 375℉.
Place an oven-safe skillet or large cast iron skillet over medium high heat. Add the oil and swirl to coat the bottom of the skillet. While it’s heating, pat the pork tenderloins dry with a paper towel and season evenly with salt and pepper.
Once the oil is hot, add the pork and sear on one side for 2-3 minutes, flip and sear on the other side for 2-3 minutes.
While the pork is searing, in a small bowl, combine the garlic, Italian season, and paprika.
Remove the skillet from the heat after searing the pork. Press the seasoning mixture into the top and sides of the seared pork tenderloins.
Transfer the skillet to the preheated oven and bake the pork for 14-18 minutes or until internal temperature reaches 140℉ to 145℉. Time needed in the oven will depend on the thickness of the pork.
Once the pork reaches an internal temperature of 140℉ to 145℉*, remove it from the oven and let it rest for 5-10 minutes.
Transfer the pork to a cutting board and cut it into ½-inch-thick slices. Any leftover pan drippings can be drizzled or spread over the pork tenderloin for added flavor.
Store leftover sliced pork in an airtight container in the refrigerator for up to 3 days.

Notes

* I typically remove the pork from the oven when it reaches 140℉, as the internal temp will continue to rise a few degrees after it comes out of the oven.

If the skillet used in Step 2 is not oven safe, transfer the seared pork tenderloin to a sheet pan in step 5 before placing it in the oven.

Nutrition Information

Serving Size: 4 ounces cooked pork
Calories: 145
Fat: 5 g
(Sat Fat: 2 g)
Sodium: 215 mg
Carbohydrate: 1 g
(Fiber: 0 g
Sugar: 0 g)
Protein: 30 g
Cholesterol: 92 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free High Protein Nut-free Paleo Whole30

Recipe By: Stacie Hassing