Reverse Seared Pork Tenderloin

Pork tenderloin is a lean, healthy source of protein that gets ridiculously dried out regularly by well-meaning home cooks all over. It's easy to over cook since it's so lean and pork needs to reach 145° F internally to be considered safe to consume. What's a cook to do?

Enter the reverse sear. Instead of searing before roasting, like often happens with large cuts of meat, a reverse sear is perfect for smaller cuts of meat - think steaks, chops, and tenderloins - that can dry out easily if using a tradition sear & roast approach. With this method, a well-seasoned tenderloin is slow roasted in a low oven (in this case, 225° F) for the better part of and hour and then allowed to rest. Then a quick (10 minutes) sear step in a hot (500° F) oven and you are off to the races. Does cooking the tenderloin take the better part of 2 hours? Yes. Is it mostly hands-off time? Also, yes. And does the tenderloin always turn out tender and juicy with a crisp, caramelized crust? You bet. Trust me, it's worth it.

My favorite way to serve this is sliced and nestled on top of mashed potatoes or rice pilaf or as a crown to a fun coleslaw if you are looking for a leaner meal. I also will tuck it alongside my favorite salad fixings in a wrap to make the best picnic lunch ever. However you enjoy it, rest assured that you've guaranteed a perfect meal by taking it a little slow and easy!