Reverse Sear Pork Tenderloin
Say goodbye to dry pork. This easy Reverse Sear Pork Tenderloin recipe guarantees a perfectly tender, juicy center with a gorgeous, buttery herb sauce.
Servings: 4
Calories: 333kcal
Ingredients
- 1 pound pork tenderloin
- 2 Tablespoon brown sugar
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 medium Vidalia onion thinly sliced
- 3 Tablespoon olive oil divided
- 2 Tablespoon butter
Caramelized Onions
- 4 to 6 fresh sage leaves
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
Instructions
- Dry Brine: Pat the pork tenderloin dry with paper towels. Sprinkle generously with the brown sugar, 1 ½ teaspoons of kosher salt, and black pepper. Place the tenderloin on a wire rack set inside a rimmed baking sheet. Refrigerate, uncovered, for at least 2 hours (or up to 24 hours).1 pound pork tenderloin, 2 Tablespoon brown sugar, 1 ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Prep & Preheat: Remove the pork tenderloin from the refrigerator and let it sit at room temperature for 30 to 45 minutes to take the chill off. Meanwhile, preheat your oven to 250°F.
- Caramelize the Onions: Add 1 Tablespoon olive oil to a large skillet and add onions. Add the granulated sugar and ½ teaspoon of salt. Cook over medium heat, stirring frequently, until the onions are tender, deeply browned, and caramelized. Set aside when deeply caramelized leaving oil behind in the skillet.1 medium Vidalia onion, 1 Tablespoon Olive Oil, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
- Slow Roast: Bake the tenderloin for about 30 minutes, or until the internal thermometer registers 110°F to 120°F. Note: Start checking after 20 minutes to prevent overcooking. Remove the baking sheet from the oven.
- Sear & Baste: Heat the remaining 2 Tablespoons of olive oil in the same skillet as the onions over medium-high heat until very hot and just starting to smoke.2 Tablespoon Olive Oil
- Place the tenderloin in the hot skillet and sear until beautifully browned, about 1 ½ minutes. Flip. Immediately add the butter and fresh sage leaves to the pan. Tilt the skillet slightly and use a large spoon to continuously baste the tenderloin with the foaming sage butter for another 1 ½ minutes. Internal temperature should be 143℉.2 Tablespoon butter, 4 to 6 fresh sage leaves
- Rest the Meat: Remove the tenderloin from the skillet and transfer to a cutting board or warm plate. Allow it to rest for 3 to 5 minutes. Internal temperature will continue to rise to 140℉
- Serve: Slice the juicy tenderloin and top generously with the savory caramelized onions.
Notes
According to the USDA, whole cuts of pork (like chops, loins, and roasts) are perfectly safe at an internal temperature of 145°F (63°C).
Nutrition
Calories: 333kcal | Carbohydrates: 13g | Protein: 24g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 1275mg | Potassium: 558mg | Fiber: 1g | Sugar: 11g | Vitamin A: 179IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
