Prepare to transform your ordinary dinner into an extraordinary culinary experience with Wild Bill's Nearly Famous Pork Tenderloin! This mouthwatering recipe promises restaurant-quality flavor that will have your family and friends begging for seconds. With a perfect blend of spices and a tantalizing balsamic glaze, this dish is about to become your new go-to meal that looks and tastes like it was crafted by a professional chef - but can be made in just 35 minutes right in your own kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Pat the pork tenderloin completely dry with paper towels to remove excess moisture, which helps achieve a better sear.
- In a small bowl, mix together garlic powder, onion powder, paprika, salt, and pepper to create a uniform dry rub seasoning.
- Coat the entire pork tenderloin evenly with the spice mixture, pressing the seasoning gently into the meat to help it adhere.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering and almost smoking.
- Carefully place the seasoned pork tenderloin in the hot skillet and sear for 2-3 minutes on each side, creating a golden-brown crust.
- Once all sides are seared, reduce the heat to medium and add balsamic vinegar to the pan, creating a quick pan sauce.
- Continue cooking the tenderloin, occasionally basting with the balsamic liquid, until the internal temperature reaches 145°F (63°C) for medium-rare.
- Remove the pork from the skillet and let it rest on a cutting board for 5-7 minutes, allowing the juices to redistribute throughout the meat.
- Slice the tenderloin against the grain into 1/2-inch thick medallions and serve immediately, drizzling any remaining pan sauce over the top.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Moisture Matters: Pat the meat completely dry before seasoning to achieve that perfect golden-brown sear.
- Seasoning Technique: Press the spice rub gently into the meat to help it adhere and create a flavorful crust.
- Pan Searing Secrets: Use a cast-iron skillet for the best heat retention and most beautiful crust.
- Don't Overcook: Use a meat thermometer to hit the perfect 145°F, ensuring a juicy and tender result.
- Resting is Crucial: Always let the meat rest 5-7 minutes after cooking to redistribute the delicious juices.Pro Tip: The balsamic vinegar creates a quick pan sauce that elevates this dish from good to absolutely spectacular!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 2g
Protein: 26g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 75mg
