Makes 1
- 1 boneless pork tenderloinĀ
- 2 tablespoons Kosher salt
- 2 tablespoons granulated sugar
- 2 tablespoons freshly ground black pepper
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Mix together the salt, sugar and black pepper. Ā Make sure the pork tenderloin is dry. Ā Coat the outside generously with the spice mixture.Ā
Heat a large sautĆ© pan over medium-high heat, add the pork, sear all over until golden brown. Ā Transfer the pork tenderloin to a small cookie sheet with a rim. Ā You can line the cookie sheet with parchment paper for easier cleanup later.Ā
Place into in a 400ĖF oven and cook for 6-8 more minutes.
Check the internal temperature with a thermometer, 140ĖF would be my choice for medium rare.Ā
Remove and allow to rest for 5-10 minutes before slicing.Ā
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