Pan-Seared Pork Loin

A plate of cooked meat with onions, a whole tomato, fresh herbs, pickles, whole chili peppers, and potatoes, garnished with rosemary.

Pan seared pork tenderloin is one of the easiest ways to get juicy, flavorful pork on the table fast. Cooked on the stove, it develops a golden crust while staying tender inside with very little effort. This method works well for weeknights when you want reliable results without overthinking dinner.

Course Main Course, Main Dishes

Cuisine American, International

Keyword cast iron, cook pork, cook pork tenderloin, juicy, medallion, pan seared, pan seared pork, pork, pork loin, pork tenderloin, roast, sear, seasoning, skillet, tenderloin

Prep Time 15

Cook Time 20

Marinate 1

Servings Portions

Calories 87kcal

Author Zuzana Paar

Equipment

1 Skillet
1 Sharp Knife
1 Pounder
1 Wooden Spatula

Ingredients

1 Whole Pork Tenderloin 12 slices
8 Pieces Yellow Onions
¼ Cup Olive Oil
½ Tablespoon Turmeric Spice
1 Tablespoon Mild Curry Powder
1 teaspoon Dry Ginger
3 Pods Cardamom
Salt
Ground Pepper

US Customary - Metric

Instructions

Collect the pork tenderloin, onions, marinade spices, olive oil, and your pan, knife, and cutting board so everything is ready to use.
Slice the pork into 1-inch medallions and lightly pound them thinner for even cooking. Marinate with spices and olive oil overnight for best flavor.
Thinly slice the white onions so they cook down quickly and evenly. Set them aside for adding after the pork is seared.
Sear the pork medallions in a hot pan without oil until browned on both sides, then add the onions and cover. Simmer about 20 minutes until tender, then season with salt, pepper, and herbs before serving.

Video

Notes

Season the pork tenderloin all over, not just the top, so every bite has flavor. A simple mix of salt, black pepper, and paprika goes a long way without needing anything fancy.
Don’t overcrowd the skillet because packed pieces steam instead of sear. Work in batches if needed so the pan stays hot and the pork browns correctly.
Use a meat thermometer instead of guessing the internal temperature. Pull the pork off the heat once it hits the safe temp, so it doesn’t overcook while you continue to cook the next batch.

Nutrition