Pork Tenderloin Steaks
Pork tenderloin is first cooked slowly at low temperature until just below the desired doneness, then seared in a hot pan or grill to form a golden-brown crust. This method ensures the interior remains juicy and tender while developing a flavorful, caramelized exterior.
During the searing step, the Maillard reaction enhances aroma and savory richness, while careful resting allows juices to redistribute. The preparation emphasizes controlled slow cooking followed by a finishing sear to achieve perfectly cooked, tender pork tenderloin steaks with a crisp, flavorful exterior.
Serve them with Scallion Ginger Relish.
Equipment
- meat tenderizer
- instant read thermometer
- baking pan with rack
Ingredients
- pork tenderloin
- Kosher salt
- coarse black pepper
Instructions
Setup
- Preheat the oven to 275°F.
- Line a baking sheet with aluminum foil and set a baking rack on the baking sheet.
Prep
- Wrap tenderloin in plastic wrap and pound flat to a consistent 1-inch thickness.
- Cut flattened tenderloin into ½ pound steaks
- Sprinkle each steak on all sides with kosher salt and coarse ground pepper.
Cook
- Place the baking sheet in the oven at 275°F for 25-35 (40-50) minutes until the pork reaches a temperature of 140°F.
- Remove pork from the baking rack and dry each steak with paper towels.
- Let the pork sit for 10 minutes.
Sear
- Heat an oiled pan over medium-high heat.
- Sear the steaks for 1-2 minutes per side until browned.