It’s hard to screw up a pork tenderloin, easily the most succulent and tender cuts of pork. With a pork tenderloin, if it’s not raw or burned to smithereens, it’ll be good. Pork tenderloin and pork loin, though, are entirely two different types of animal.
A pork tenderloin is the long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat. Pork loin comes from the back of the animal.
But the little tenderloins are the crème de la crème of the pork and they are best when cooked quickly.
Many if not most recipes for pork tenderloin call for a marinade of some sort, but a dry rub also works.
I tried this version and it turned out really well. For just the two of us, I used one pork tenderloin, about a pound or so. Figure about one loin for two servings.
First, select your favorite rub. I used Sauer’s Pork Rub, but you can mix your own with whatever spices you like. A good combo is onion powder, garlic powder, chili powder, cumin and a bit of Italian seasoning.
First, I rubbed the loin thoroughly with the rub, pressing in as best I could.
In a large skillet over medium high heat, pour about 2 T of olive oil, then add 1 clove of minced olive and sauté briefly, about a minute or so. Add the tenderloin to the hot skillet and sear each side, cooking about 10 minutes in all. Transfer the meat to a baking dish and into a 450 oven for about 15 minutes.
Voila! A crusty layer on the outside and a tenderloin bursting inside with flavor and juices.
Easy Pork Tenderloin
1 (or more) pork tenderloins
3 T Pork Rub (Sauer’s or homemade)
1 clove garlic
2 T olive oil
S & P to taste
