Pan Seared Pork Tenderloin

Pan Seared Pork Tenderloin

Pork Tenderloin  Pork Tenderloin  Pork Tenderloin and Garlic Bread  Veg Tray  Pork Tenderloin

Pork Tenderloin

Pan Seared Pork Tenderloin

One of the most versatile, yet neglected cuts of protein is the pork tenderloin. Because of its low fatty content/ marbling, many decide to opt for a different cut, thinking that it will turn out too dry. That is true if you overcook it, but this beauty is like a sponge.
It can so many flavors and cooked right, it’ll surprise you with its tenderness. I find that marinating pork tenderloin cut into medallions (about 1 in. thick) yields the best result.
At first I was thinking of bacon-wrapping them, then I decided to whip up a marinade and let it do its magic overnight.
While pulling out ingredients, I realized that I had a variety of gorgeous vegetables that I had just bought and decided to do a roasted veg tray. Fresh broccolini, sweet peppers, mini red onions, gorgeous Brussel sprouts, carrots, cremini mushrooms, and a few garlic cloves, all rubbed with olive oil, sweet tomatoes, tossed with salt, pepper, oregano leaves, and paprika.
The pork was pan-seared in a scalding hot Le Creuset cast iron pan, about 4-5 minutes on each side, and the marinade from the bag was drizzled on during the searing.
Make sure to poke a lot of holes in the medallions to absorb the flavors.
It all turned out to be a massive keto-friendly spread (less the garlic bread for the boys, of course), and everyone loved the not-mushy veg – they were broiled perfectly on the top rack at 485 F and checked on very regularly.
5 from 6 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American, Global
Servings 4 to 6 people


  • Zest of one large lemon
  • Juice of one large lemon
  • Juice of half a lime
  • 1 ½ tsp dried oregano leaves
  • 2 tsp paprika
  • 1 ½ tsp salt
  • ½ tsp freshly ground pepper
  • 2 tsp Montreal steak spice
  • 1 tbsp olive oil
  • 1 tbsp cooking oil
  • 2 tbsp plain yogurt
  • 1 large onion chopped
  • 2 whole pork tenderloins - trimmed


  • Cut the whole pork tenderloins into 1 inch thick medallions. Poke many holes in them using a sharp-tipped knife.
  • Mix all ingredients well in a bowl, and rub all over the pork medallions. Transfer to a sealable bag and marinate overnight.
  • Heat a cast-iron pan or skillet to high heat and drop the pork in the pan. Sear until both sides are browned well - about 4-5 minutes on each side. Remove from heat, rest for a couple of minutes and serve.
Keyword Pork, Skirt Steak, Tenderloin
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Le Creuset – My favorite cookware: