Okay, here’s my blog post about cooking tenderloin, written in a casual, personal style:
Alright, folks, let’s talk tenderloin. I messed around with a pork tenderloin this weekend, and I gotta say, it turned out pretty darn good. I’m no chef, but I like to think I can hold my own in the kitchen. Here’s how it went down:
Getting Started
First, I grabbed the tenderloin out of the fridge. It was about 1.5 pounds, a nice size for a few meals. I patted it dry with some paper towels – gotta get that moisture off for a good sear.
Seasoning It Up
Next up, the seasoning. I’m a simple guy, so I went with salt, pepper, and some garlic powder. I also threw in a little smoked paprika because, why not? I rubbed that mixture all over the tenderloin, making sure to get every nook and cranny.
- salt
- pepper
- garlic powder
- smoked paprika
Searing for Flavor
Now for the fun part. I heated up some olive oil in a cast-iron skillet over medium-high heat. You want that pan nice and hot. Once it was shimmering, I placed the tenderloin in the skillet and let it sear for about 3-4 minutes per side. The goal here is to get a nice, brown crust. Don’t move the meat it around too much – let it do its thing!
Oven Time
After searing, I transferred the whole skillet to a preheated oven at 375°F (190°C). I cooked it for about 15-20 minutes, but the best way to tell if it’s done is to use a meat thermometer. You’re looking for an internal temperature of 145°F (63°C) for medium-rare, which is how I like it.
Rest and Enjoy
Once it hit that magic number, I took the skillet out of the oven and let the tenderloin rest for about 10 minutes. This is important, people! Don’t skip this step. It lets the juices redistribute, making for a more tender and flavorful final product. After resting, I sliced it up and served it with some roasted veggies. Boom! Dinner is served.
It wasn’t perfect, but it was delicious. And that’s what cooking is all about, right? Experimenting, having fun, and hopefully ending up with something tasty. Give it a try, and let me know how it goes!
