Pan-Seared Pork Tenderloin

Ingredients

• Pork tenderloin

  raw

  8 oz or 227g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ½ tsp or 1g

• Olive oil

  2 tbsp or 27g

• Butter

  unsalted

  1 tbsp or 14g

Directions

1. Trim any silverskin and excess fat from the tenderloin, then pat it thoroughly dry with paper towels.
2. Season all sides evenly with the salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high until shimmering. Add the butter and let it melt and foam.
4. Lay the pork in the pan and sear, turning to brown all sides, until deeply golden, about 3–4 minutes per side.
5. Reduce heat to medium and continue cooking, turning occasionally, until an instant-read thermometer in the center reads 145° F, about 10–12 minutes.
6. Transfer the pork to a plate and rest for 5 minutes to retain juices.
7. Slice into medallions and serve warm, spooning any pan juices over the top.