Pork tenderloin and roasted vegetables on a platter

For More Flavor And Texture, Reverse Sear Your Pork Tenderloin

NEWS

By MEGAN SHOOP-VOLZ

Pork tenderloin and its slices on cutting board
Cooking pork tenderloin can get tricky, as the succulent cut can easily cross the line to tough and inedible in minutes. To avoid this disaster,
try the reverse sear technique.
Pork tenderloin and its slices on a plate
In a traditional sear, you brown a meat's outside until it's caramelized, then cook it thoroughly in the oven. The idea behind this is that the
initial sear "locks in" the juices.
Sliced smoked pork loin on wooden board
This is great for fattier cuts that are hard to overcook, but leaner meats like pork tenderloin can easily dry out during that initial sear and lose more moisture in the oven.
A person setting oven temperature
To try the reverse sear method for more flavor and texture, rub the pork tenderloin with preferred seasonings, then roast it in the oven at about
225 degrees F for up to an hour.
Meat on grill and food thermometer
Once the internal temperature reaches 135 degrees F, let it rest for about 30 minutes to allow the juices to redistribute. Next, crank your oven up to about 500 degrees F.
Person seasoning meat
Finally, let the outside of the pork caramelize for about 10 minutes. To further add flavor and improve texture, you can even season your meat the night before you cook it.