Christmas Pork Tenderloin with Spicy Cranberry-Pear Chutney. This is my Christmas gift from my kitchen to yours.
There’s nothing quite like this pork. It’s perfectly seasoned, wonderfully moist, and full of flavor. This pork is a real treat. No more dry and blend pork . This will become your favorite pork recipe.
A lot of you avoid preparing pork tenderloin, because you are afraid of results- dry, blend pork tenderloin. Well, I promise you that this is not the case here with this recipe. Over the years most pork tenderloin recipes call for the meat to be cooked to 170 F, which makes the pork dry and chewy. This recipe calls the temperature for fully cooked pork at 145 F.
But this is not the only reason for the lack of taste and juiciness in most of the pork tenderloin recipes out there. If you follow the few simple step, I share with you in the next paragraph, I promise you will be making pork tenderloin a few times a week. To achieve juicy pork tenderloin it is important to learn a few cooking techniques that will help you down the road of your cooking journey.
So, lets talk about tips and techniques that will make this Christmas Pork Tenderloin with Spiced Cranberry-Pear Chutney moist and mouthwatering.
We will start with Searing the Pork Tenderloin. You will ask What is Searing?
Searing (or pan searing) is a technique used in Grilling, Baking, Braising, Sautee, Roasting etc.. in which the surface of the food (usually meat: beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms.
TIPS FOR SUCCESS AND TECHNIQUES
- Sear the tenderloin – it is very important to do that for texture, taste and appearance.
- Leave the pork tenderloin out of the fridge for 30 minutes prior to cooking.
- Season well with salt and pepper – that guarantees the wonderful flavor to the pork
WHAT I LOVE ABOUT THIS RECIPE?
- It’s done in 30 minutes
- It’s one pan Dish
- It’s the perfect Christmas Dinner on your table
You Need:
| Pork Tenderloin | 1.7 pounds | ||||||||
| Steak seasoning | 1 tsp. | ||||||||
| Salt | to taste | ||||||||
| Black Pepper | to taste | ||||||||
| Onion Powder | 1/2 tsp. | ||||||||
| Garlic Powder | 1/2 tsp. | ||||||||
| Vegetable Oil | 2 tbsp. | ||||||||
Instructions:
Take the meat out of the fridge about 30 min. prior to cooking.
Preheat oven to 425 F., and set it on roasting mode.
In a large plate or deep dish place the pork tenderloin and drizzle with oil. Sprinkle with all the spices generously on all sides. Make sure its seasoned from all sides.
Take a large cast iron skillet and turn the stove to medium-high. Wait until the skillet is really hot and then add a tbsp. of oil.
Place the pork tenderloin in the skillet and sear the pork over high heat on all sides until nicely browned. Cover The skillet with foil and transfer to the oven. Roast uncovered for 15-18 minutes or until the internal temperature of the pork is at least 145 F° to 150 F°.
Meanwhile, make the Spiced Cranberry-Pear Chutney.
When the pork has reached the desired temperature remove the skillet carefully from the oven. Let the pork tenderloin rest for 5 to 10 minutes before slicing it and serving.
You can store the leftovers refrigerated in tight sealed containers up to a 2 days. You can freeze up the leftover sauce for a few months.
Enjoy!
Equipment you may find useful!