Pan-Fried Pork Tenderloin
Pan-fried pork tenderloin is one of the quickest routes to a tender main course: sliced into thick medallions, the lean meat browns in around nine minutes and is basted with garlic and rosemary butter at the end. Tenderloin has very little fat, so the trick is to cook it right through, to 75°C, but no further. The recipe serves three and takes about 26 minutes from trimming to the table.
- Total
- 26 min
- Prep
- 10 min
- Cook
- 11 min
- Serves
- 3
- Per serving
- 270kcal
Getting a good crust on pan-fried pork tenderloin
A good crust needs three things: dry meat, a hot pan and patience. Pat the pork dry before you season it, let the oil shimmer, and leave the medallions alone for the first 4 minutes so a crust forms. They release from the pan when they are ready to turn.
Slicing the tenderloin into thick medallions means the middle cooks in the time it takes the outside to brown. That is quicker than roasting a whole tenderloin, and gives you more surface to take on flavour from the butter.
Pan-fried pork tenderloin: the method
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- Trim and slice Pat the tenderloin dry with kitchen paper. Slide the tip of a thin, sharp knife under the shiny silver skin and trim it off. Cut the pork into 2.5cm thick medallions, which should give about 9, and fold the thin tail end under. Season both sides with the salt and pepper.
- Brown the first side Heat the oil in a large frying pan over a medium-high heat for . Lay the medallions in the pan with space between them, flat side down, and cook for without moving them, until deep golden.
- Turn and baste Turn the medallions and lower the heat to medium. Add the butter, garlic and rosemary. When the butter foams, tilt the pan and spoon it over the pork for .
- Check it is cooked Push the thermometer into the thickest medallion. It should read 75°C, with no pink in the middle and the juices running clear. If not, cook for another minute and check again.
- Rest and serve Lift the medallions onto a warm plate, cover loosely with foil and leave for . Spoon the garlic and rosemary butter over the top before serving.
What to serve with pan-fried pork tenderloin
Creamy mashed potatoes and buttery green vegetables are the easy partners, and the garlic butter in the pan makes a ready-made sauce. For a richer topping, spoon over some sweet onions as in pork tenderloin medallions with caramelised onions. If you prefer meat on the bone, pan-fried pork chops use the same method.
Common problems and fixes for Pan-Fried Pork Tenderloin
- The pork is dry and tough.
- Tenderloin is very lean and dries out quickly. Cut thick medallions of 2.5cm, take the pork off the heat once it reaches 75°C, and rest it for the full 5 minutes.
- The pork is grey with no crust.
- Pat the meat dry, let the pan get properly hot and leave space between the pieces. Crowding the pan makes the pork steam, and moving it breaks up the crust.
- The butter burns and tastes bitter.
- Add the butter only after turning the pork and lowering the heat, with the oil already in the pan. Keeping the garlic in its skin also stops it scorching.
- The thin tail end is overcooked.
- Fold the tail under before slicing, or cut it into one thick piece. If it is still thin, take it out of the pan a minute early.
Frequently asked questions about Pan-Fried Pork Tenderloin
How long do you cook pork tenderloin in a frying pan?
Cook 2.5cm medallions for about 4 minutes on the first side and 4–5 minutes on the second, until they reach 75°C. Thicker medallions need a little longer.
Can pork tenderloin be pink in the middle?
No, it should be cooked right through. Pork is ready when it is steaming hot all the way through, with no pink and clear juices, which is 75°C on a thermometer. Holding the pork at 70°C for 2 minutes is also safe, but 75°C is the simplest target.
How do you remove the silver skin?
Slide the tip of a thin, sharp knife under one end of the silver skin, angle the blade slightly upwards and slice along the length of the tenderloin. Trimming it matters because the skin shrinks in the pan and curls the meat.
How long do leftovers keep?
Leftover pork keeps for up to 2 days in a covered container in the fridge. Reheat it gently until steaming hot all the way through, or eat it cold in sandwiches.
How did you like the recipe?
4.7 / 5 · 28 ratings
