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