Blackened Pork Tenderloin

Blackened Pork Tenderloin – the BEST pork tenderloin EVER! SO much amazing flavor! Pork marinates overnight in a mixture of garlic, onion, thyme, oregano, paprika, tarragon, salt, red pepper, black pepper, olive oil, and Worcestershire sauce. Quickly pan-sear the pork tenderloins and finish off in the oven. SO easy and delicious! Leftovers are great on a roll with remoulade sauce. Don’t miss this one!

sliced pork tenderloin on a plate with text overlay

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Easy Pan Seared Pork Tenderloin

This Blackened Pork Tenderloin is perfect for Mardi Gras next week! It has SO much amazing flavor.  The pork marinates overnight in a medley of seasonings and then is quickly seared in a pan and finished off in the oven. So easy and it tastes better than any restaurant! The leftovers are great on a roll with some remoulade sauce! YUM!

two pork tenderloins in a skillet

How to Make Blackened Pork Tenderlion

This pork tenderloin marinates in a combination of garlic, onion, thyme, oregano, paprika, tarragon, salt, red pepper, black pepper, olive oil, and Worcestershire sauce. It packs SO much flavor!

To make the pork, combine all of the marinade ingredients and pour over the trimmed pork tenderloin in a plastic ziplock bag. Seal the bag and marinate in the refrigerator for at least 8 hours, turning bag occasionally.

Heat some oil in a large oven-safe skillet. Remove pork from the bag and discard marinade. Sear pork tenderloin for 2 minutes on all sides. Transfer the skillet to the oven and cook for 10 to 12 minutes, until an instant-read thermometer stuck in the thickest part of the meat reads 145°F. Remove from oven and let rest for 5 minutes before slicing.

Tips & Frequently Asked Questions

  • When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin. The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough uneatable area on each tenderloin.
  • Is Blackened Pork Tenderloin spicy? This isn’t a spicy dish. There is only a little red pepper in the marinade. You can certainly reduce or eliminate it if you are worried about the heat.
  • Is Blackened Pork Tenderloin gluten-free? Use a gluten-free Worcestershire sauce for a gluten-free dish.
  • Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
sliced pork tenderloin on a plate

What to Serve with Pork

We LOVED this pork. It was so tender and juicy. We served the pork with a side of fettuccine Alfredo. I used my recipe for The BEST Fettuccine Alfredo. AH-MAZ-ING! I have this on the menu for Fat Tuesday. I can not wait to eat this again!!!

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sliced pork tenderloin on a plate with text overlay

Blackened Pork Tenderloin

Yield: 6 people
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Blackened Pork Tenderloin – the BEST pork tenderloin EVER! SO much amazing flavor! Pork is marinated overnight in a mixture of garlic, onion, thyme, oregano, paprika, tarragon, salt, red pepper, black pepper, olive oil and Worcestershire sauce. Quickly pan sear the pork tenderloins and finish off in the oven. SO easy and delicious! Leftover are great on roll with remoulade sauce. Don’t miss this one!

Ingredients:

  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
  • 1 Tbsp paprika
  • 1 Tbsp dried tarragon
  • 1 tsp salt
  • 1 tsp ground red pepper
  • ½ tsp black pepper
  • cup olive oil
  • ½ cup Worcestershire sauce
  • 2 (1 to 1.5 lb) pork tenderloins, (2 to 3 pounds total)

Instructions:

  • Combine all ingredients in a heavy-duty ziplock bag; add pork. Seal and marinate in refrigerator at least 8 hours, turning bag occasionally.
  • Preheat oven to 400ºF. Place oven safe or cast iron skillet in cold oven while it preheats.
  • Remove skillet from oven and place on stove. Add a tablespoon of oil to the skillet.
  • Remove pork from bag and discard marinade. Sear pork tenderloin for 2 minutes on all sides.
  • Transfer the skillet to the oven and cook for 10 to 12 minutes, until an instant-read thermometer stuck in the thickest part of the meat reads 145°F.
  • Remove from oven and let rest for 5 minutes before slicing.

Notes:

  • When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin. The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough uneatable area on each tenderloin.
  • Is Blackened Pork Tenderloin spicy? This isn’t a spicy dish. There is only a little red pepper in the marinade. You can certainly reduce or eliminate it if you are worried about the heat.
  • Is Blackened Pork Tenderloin gluten-free? Use a gluten-free Worcestershire sauce for a gluten-free dish.
  • Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
sliced pork tenderloin on a plate with text overlay
two pork tenderloins in a skillet with text overlay
sliced pork tenderloin in a skillet with text overlay
two pork tenderloins in a skillet with text overlay

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