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!
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.