Recipe: Ina Garten’s Cider-Roasted Pork Tenderloins with Roasted Plum Chutney (2024)

FAQs

Do you sear pork before roasting? ›

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

However, when it comes to making a juicy and flavorful loin roast, there are a few general guidelines you can follow: Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk.

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).

Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon). Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles.

Before you put the pork in the oven, pour a cup or two of water into the bottom of whatever pan you're using—just enough to completely cover the surface—then cover the roast completely with foil.

Should you sear pork before cooking? ›

Always start searing the meat with the fat cap down, in order to get the fat crispy and to render some of fat into the pan which helps brown and flavor the remaining surfaces. In addition, make sure to sear surfaces with bones as well as meat. Warming up the bone helps the meat closest to the bone cook evenly.

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

Sear it good. This is an optional step, but if you have the time, adds a lot of flavor. Heat a little oil in a large skillet or your Dutch oven over medium-high heat. Sear the pork heavily on all sides until golden brown.

Seasoning Substitutions: We prefer the flavor of salt and pepper on oven-baked pork chops but you can use any seasoning you like. Try adding a little garlic powder or onion salt for even more flavor. Sear the Chops First: The real key for irresistible oven-baked pork chops is searing them in a skillet first.