Grilled pork tenderloin fillet meat on gray surface
The Additional Step That Gives Pork Tenderloin A Beautiful Crust
When prepared right, pork tenderloin can rival the finest steaks. Forming a coveted crust on the outside, a layer of caramelization with a robust flavor and texture, is crucial.
To start off, consider marinating or brining your tenderloin, which enhances the meat's tenderness, flavor, and moisture retention. Then, you can focus on the crust.
Searing the meat on all sides is the first step to achieving the perfect texture and flavor contrast. A cast iron skillet is ideal for this task due to its ability to absorb and retain heat.
After searing, finish the pork by roasting it in the oven. The best extra step you can do is flipping the meat during cooking to ensure every side gets exposure to the heat.
There is another method that doesn't require flipping the pork as it roasts. Start by placing a cast iron skillet in the oven as the oven preheats, so that the skillet heats up as well.
When the oven reaches the desired temperature, remove the skillet and place it on a full-blast stove burner. Add a bit of oil and the pork tenderloin to the hot skillet.
Let the pork sear on one side, flip it, and then place it in the oven to finish roasting. The result will be a perfectly browned crust that encapsulates the succulent interior.