Because I grew up with budget-minded parents and was a stay-at-home mom for many years, meats have been one of my more recent areas of learning. Thanks to a good oven and my Weber Kettle, I'm getting pretty handy at cuts of meat I could never afford as a youngster.
Pork tenderloin is a great cut for meat novices. It is tender by its very nature. All you have to do is not over cook it. Here is a method that can be used with success every time. You can also change the flavor elements. This version is savory with a slight sweetness and the umami of Worcestershire sauce. I've also done this with Asian flavors. When you are ready to explore, try your own favorite flavors. This a good starting point because most people have these seasonings on hand.
Step One -
Preheat a large skillet over a medium-high flame.
Preheat your oven to 350 degrees. If you have a convection setting, use it.
Meanwhile, wash and pat dry the meat. Season liberally with salt, pepper, garlic powder and smoked paprika. Flip the meat over and season the other side as well.
Step Two - Add olive oil to the pan and place the meat into the pan. Sear for 7 minutes on one side, and then the other. Do not be tempted to move it around or flip too early - crust = yum.
Step Three - Remove the meat from the skillet and place it in an oven-proof dish. Finish the cooking in the oven. Depending on the thickness of the meat, it will take 10 to 15 minutes. If you have a digital thermometer (and you should!) the meat should come up to 140 to 145 degrees.
Step Four - To the same skillet, add 1 cup of white wine, 2 tbsp. Worcestershire sauce and 2 tbsp. ketchup. (Yes, ketchup.) Stir to deglaze. Simmer the sauce while the meat is finishing in the oven. It should thicken to a spoonable consistency. Stir occasionally.
Step Five - When the meat has come up to temperature, remove from the oven and pour the pan sauce over the top. Cover and allow to rest for 10 minutes.
Step Six - Slice and eat! I served ours with mashed potatoes and a saute of squash, onions, apples and kale.