Herb-Crusted Pork Tenderloin

Searing first, then finishing in the oven, is the standard restaurant technique for a lean cut like tenderloin — it gets you a good crust without overcooking the delicate interior.

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Pat the pork tenderloins dry and trim off the silverskin (the thin, silvery membrane) with a sharp knife, since it won't break down during cooking and will make the meat chewy in spots.

3. 3

   Season both tenderloins generously with salt and pepper.

4. 4

   In a small bowl, mix the Dijon mustard, garlic, rosemary, and thyme. Spread this mixture evenly over the surface of both tenderloins.

5. 5

   In a separate bowl, combine the panko, Parmesan, and 1 tablespoon olive oil, tossing until the crumbs are evenly moistened.

6. 6

   Press the panko mixture firmly onto the mustard-coated tenderloins so it adheres in an even crust.

7. 7

   Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins for 2–3 minutes on the bottom only (the side without the crumb crust facing down first is fine, or sear all sides briefly before crumbing if you prefer) — the goal is just to develop a little color on the meat itself, being careful not to dislodge the crust.

8. 8

   Transfer the skillet to the oven and roast for 15–20 minutes, until an instant-read thermometer inserted into the thickest part reads 140–145°F.

9. 9

   Remove from the oven and let rest for 8–10 minutes before slicing — this resting time lets carryover cooking bring the temperature up to a safe, juicy medium, and lets the juices redistribute.

10. 10

    Slice into 1/2-inch medallions and serve.