This is an easy way to make a tender pork tenderloin. Searing the meat first and then roasting keeps the pork tender. If you can prepare the meat ahead of time, you can have this meal ready in about 45 minutes.
2 pork tenderloins
Dried or fresh Rosemary
3 to 4 tablespoons Olive oil
1 and 1/2 cups of chicken broth
1 shallot finely diced
1. Prepare the tenderloins from 2 to 24 hours ahead of roasting time. Remove any silver skin or excess fat with a sharp knife. Tuck the tail or thinner end of the tenderloins under and tie it with some kitchen string. Season well with salt and pepper. Sprinkle a few rosemary leaves on the meat. Place on a plate and cover loosely with plastic wrap. Place in refrigerator.
2. Take out meat 30 minutes before searing to warm up. Preheat the oven to 350* F. Line a pan with parchment paper.
3. To sear the meat: Pat meat dry. Heat a large heavy pan on medium high. (I let it heat for about 4 to 5 minutes.) Add 3 to 4 tablespoons of olive oil to the hot pan. Swirl oil around quickly and add meat. If the tenderloins don’t fit, simply curve them in the pan. Sear 1 to 2 minutes each top, bottom and sides of the tenderloin. Turn down the heat. Place seared meat into parchment lined pan and then into the heated oven for 30 minutes or when the internal temperature is 145 to 150 degrees.
4. Meanwhile, add diced shallot to the pan you seared the meat in. If you need more oil add it to pan. Cook shallot until very soft. Turn up the heat and add broth. Scrape bits stuck to bottom of the pan with wooden spoon and continue to cook until broth is reduced a bit. (About five minutes). When broth has reduced, cover the pan until the tenderloins are done.
5. When tenderloins are done, take them out of the oven and let them rest for at least 15 minutes. I cover them loosely with foil .
6. After resting, add any juices from the roasting pan to the reduced broth. Reheat the broth mixture and pour into a small gravy bowl to serve with your tenderloin. Cut the pork into 1 inch thick pieces and serve. Serves 4 to 6 people.