This pork tenderloin is seared in a hot skillet and then put in the oven to finish cooking. The result is a flavorful pan seared pork tenderloin that’s tender and juicy and impossible to resist.
This pan seared pork tenderloin recipe goes with just about anything. I usually serve it with some roasted potatoes and one of our veggies on the side.
Pork tenderloin is a lean, tender cut of meat that’s perfect for quick weeknight meals. But for special occasions like dinner parties or holiday meals, you may want to sear the pork ahead of time to get a head start on cooking.
Searing pork tenderloin in advance can save you time and stress when preparing a larger meal. But it does require some special handling to keep the pork safe and delicious. In this complete guide, we’ll cover everything you need to know about searing pork tenderloin ahead of time.
Can You Actually Sear Pork Tenderloin Ahead of Time?
The short answer is yes, you can sear pork tenderloin ahead of time. Searing is just cooking the outside of the meat at high heat to make it brown and add flavor, texture, and color
It’s a common technique used by chefs and home cooks alike. Searing ahead helps break down proteins on the exterior, adds a delicious brown crust and can cut down on total cooking time later.
While searing in advance is perfectly fine, proper handling is important to prevent bacteria growth and keep the tenderloin juicy. We’ll go over safe handling next.
How to Sear Pork Tenderloin Ahead Without Safety Risks
To keep pork safe to eat you do need to take extra care when searing it ahead of time. Here are some tips
-
Don’t go from fridge to hot pan. After taking the tenderloin out of the fridge at least 30 minutes before cooking it, let it warm up to room temperature. This prevents moisture loss from searing cold meat.
-
Use a hot pan and oil with high smoke point. Get the pan very hot before adding oil. Choose oil with 450°F+ smoke point like avocado, grapeseed or refined olive oil.
-
Sear quickly on all sides. Get a nice brown crust on all sides but don’t overcook the inside. Around 1-2 minutes per side is plenty.
-
Chill properly after searing. Use an ice bath to quickly chill the tenderloin before refrigerating. This prevents bacteria growth.
-
Store for up to 2 days Searing ahead is best done just a day or two before final cooking Store tightly wrapped in fridge.
-
Reheat gently to 145°F. Whether oven roasting or pan searing to finish, use low gentle heat to rewarm without overcooking.
Follow these guidelines and searing pork tenderloin ahead of time is totally safe. Always use a meat thermometer to confirm safe 145°F temperature before serving.
The Benefits of Searing Pork Tenderloin in Advance
There are a few good reasons to take the time to sear pork tenderloin ahead of the final cooking:
-
Adds flavor and browning – Searing adds incredible flavor, texture and attractive browning that can’t be achieved otherwise. The Maillard reaction produces complex tastes.
-
Saves time later – Pre-searing reduces the cooking time needed later since the meat is already partially cooked. Especially helpful for larger meals!
-
Cooks more evenly – Browning the exterior helps the tenderloin cook more evenly later, preventing overdone outer layers while the middle stays underdone.
-
Retains moisture – The browned exterior helps lock in juices so the finished pork stays tender and moist all the way through.
-
Lets you focus on sides – Free up your time and attention to make amazing sides and sauces while the main protein is already handled.
For these reasons, many cooks think it’s worth the small extra effort to sear pork tenderloin ahead of the final cooking.
Step-By-Step Instructions for Pre-Searing
If you’re ready to sear your pork tenderloin in advance, follow these simple steps:
- Prepare the tenderloin
- Trim off any excess fat or silver skin
- Pat dry with paper towels
- Season all over with salt and pepper
- Heat the pan & oil
- Use a heavy stainless steel or cast iron skillet
- Heat over medium-high heat until very hot
- Add just enough high heat oil to coat the bottom
- Sear the meat
- Gently place tenderloin in the hot pan
- Sear for 1-2 minutes per side until browned
- Use tongs to sear all sides including ends
- Chill in ice bath
- Immediately transfer seared pork to an ice bath
- Let cool for 10 minutes until temperature drops
- Refrigerate
- Wrap pork well in plastic wrap
- Refrigerate for up to 2 days until ready to cook
And that’s it – your pork is pre-seared to perfection and ready to cook later!
How to Store and Reheat Pre-Seared Pork Tenderloin
To keep pre-seared pork tenderloin safe and tasty, proper storage and reheating is important:
-
Let cool fully before wrapping and refrigerating. Don’t let it sit out more than 2 hours.
-
Wrap tightly in plastic wrap to prevent freezer burn or drying out. For longer storage, use freezer bags.
-
Refrigerate for up to 2 days or freeze for 4-6 months. Thaw frozen pork in the fridge before cooking.
-
Reheat to 145°F on the stove, in the oven or microwave. Use gentle heat to prevent drying or overcooking.
-
Don’t reuse leftovers more than once. Cooked pork should be eaten within 3-4 days and reheated once.
Following these guidelines will keep your pre-seared pork tender, juicy and safe to eat. Always use a meat thermometer when reheating to confirm it reaches a safe minimum internal temperature.
Delicious Recipes Using Pre-Searing
Pre-seared pork tenderloin is versatile and can be used in all kinds of delicious recipes. Here are just a few ideas to get you started:
-
Maple Dijon Pork Medallions – Roast pre-seared medallions in maple Dijon glaze for an easy but elegant meal.
-
Balsamic Pork with Roasted Veggies – Finish off your pre-seared pork with balsamic glaze and roasted potatoes and carrots.
-
Pork Tenderloin Sandwiches – After pre-searing, slice the meat and pile onto crusty rolls with toppings like bacon and blue cheese.
-
Thai Curry Pork Stir Fry – Slice pre-seared pork and stir fry with peppers, broccoli and green curry paste for a fast weeknight dinner.
-
Pork Carnitas Tacos – Shred your pre-seared pork shoulder and crisp it up with onions and lime juice for amazing carnitas tacos.
The possibilities are endless! Searing pork tenderloin ahead of time means you can focus on creating delicious flavors and sides when it’s finally time to finish cooking.
Common Questions about Pre-Searing Pork
If you’re new to pre-searing pork, you probably have some questions. Here are answers to some of the most common inquiries:
How long can I store pre-seared pork?
Safely store in the refrigerator for 2-3 days. For longer storage, wrap well and freeze for 4-6 months.
Can I sous vide pre-seared pork?
Absolutely! Pre-searing helps the meat retain moisture and cook evenly when sous viding. Just chill properly before bagging.
What’s the best oil for searing pork?
Opt for oils with high smoke points like avocado, grapeseed or refined olive oil. Avoid unrefined olive oil or butter that can burn.
Is it safe to eat pink pre-seared pork?
Yes, if it reaches the safe minimum internal temperature of 145°F. The browned exterior can make the inside appear pink.
Should I sear frozen pork?
No, only sear fully thawed pork. Frozen meat risks unsafe searing and poor browning. Always thaw in the fridge first.
Master Pork Perfection with Pre-Searing
Searing pork tenderloin ahead of the final cooking is easy way to add flavor and maximize your time in the kitchen. With proper handling, chilling and storage, pre-seared pork stays safe and delicious for days.
The next time you cook a special meal, try this chef technique to take your pork tenderloin to the next level. Follow this complete guide for pre-searing success!
How Long Should You Sear Pork Tenderloin?
I’ll give you a general idea of how long pork tenderloin needs to cook below, but the exact amount of time depends on how big and thick the meat is. Also by the temperature of the skillet when you sear.
Let’s say you have a 2-pound package of pork tenderloin. In theory, it would be great if they were the same size, but they rarely are. And if one piece is bigger than the other, either sear it for less time or roast it for less time.
Here is a quick guide for cook times, by oven temperature. You will first sear for a few minutes per side, then roast in the oven.
- At 375°F, sear for 6 to 8 minutes and roast in the oven for 20 to 23 minutes.
- 400°F: Sear for 6 to 8 minutes; roast in the oven for 18 to 20 minutes
- 475°F: Sear for 6 to 8 minutes; roast in the oven for 15 to 18 minutes
The National Pork Board says that chops, roasts, loins, and tenderloin should be cooked to an internal temperature of 145 degrees F and then let them rest. Gone are the days of cooking pork until it’s well done, and chewy as shoe leather. This 145℉ temperature will give you a lovely medium rare pork that is tender and delicious.
When you sear meat, you brown the outside to make a nice crust and seal in the juices before cooking it further in the oven, slow cooker, or instant pot. Heat some oil in a very hot skillet, then sear the meat on all sides. It will typically take 1-2 minutes per side.
A pork tenderloin is a long, narrow piece of pork that is cut from along the backbone. It is the most tender cut since it’s from a muscle that isn’t really used. The pork loin is cut from the back and is wider and flatter than the tenderloin. It can have bones in it or not.
There are tons of great side dishes that go with pork because of it’s mild and versatile flavor. In the summer, it goes well with a creamy Classic Macaroni Salad and grilled zucchini. In the winter, it goes well with Oven Roasted Asparagus and Make Ahead Mashed Potatoes.
After cooking pork tenderloin, it should rest for five minutes so that the juices can re-distribute and soak into the meat. Slice against the grain and into 1-2 inch thick medallions.
Pan Seared Pork Tenderloin
It’s pan-seared on the stove and then roasted in the oven, which gives it a tasty crust and keeps all the juicy juices inside.
I’m a sucker for anything that’s cooked in a cast iron skillet, but you could cook this in pretty much any oven safe skillet. Just remember that with nonstick you won’t get the same sear on the outside as you do with cast iron or stainless steel.