2 to 3small boneless pork tenderloins(2 ½ to 3 pounds total)
Kosher salt and freshly ground pepper (to taste)
Instructions
If you have time, make the brine (see Note) and place the tenderloins in a container, add the brine to cover (you can also use a sturdy gallon-sized zipper-top bag), and brine the tenderloins for 2 to 6 hours.
Mix together 1 tablespoon of the olive oil, Dijon mustard, honey, garlic, salt (if you are brining the pork, skip the salt), and pepper until well blended. Smear the pork all over with the mixture to coat; at this point, you can cover the pork and refrigerate it for up to a day.
Preheat the oven to 375 F. Heat a large oven-proof skillet (preferably cast iron) over medium-high heat, and add the remaining 2 teaspoons of olive oil. Place the tenderloins in the hot pan (save the marinade left behind to use for roasting). Brown for 2 minutes on all sides, turning so that the entire outside gets nicely seared, about 10 minutes in total.
Transfer the pan to the oven, spoon the rest of the marinade over the tenderloins, and roast until an instant-read thermometer inserted into the center of the pork loins registers 140 F, which could take anywhere from 15 to 30 minutes, depending on the thickness of the pork loins. Let rest for 10 to 15 minutes before slicing.
Notes
If you have time to brine the pork tenderloins, you will be rewarded with very flavorful and moist meat, though don't brine these little tenderloins for too long — too much time in the brine bath will compromise the texture and make them too salty. In a large-sized container, add ½ cup salt, ¼ cup brown sugar, and 2 tablespoons peppercorns. Add 1 cup of boiling or very hot water and stir until the salt and sugar are mostly dissolved. Add another 4 or 5 cups of very cold water, maybe a few ice cubes. Place the pork loins in the brine, adding more water if necessary so that the pork is completely submerged, and refrigerate for 2 to 6 hours, but not longer.
You can also use a sturdy gallon-sized zipper-top bag to bring the pork instead to a container if you prefer.
A cast-iron pan is perfect for this recipe;l make sure to use an ovenproof skillet no matter what since the recipe starts on the stove and finishes in the oven.
Tenderloins are small, so they don't take very long to cook once seared.
If your tenderloins are kind of flat — and even if they are nicely round — it can be hard to get a good sear on all of the sides. If they keep tipping to the already browned sides, then lean them up against the side to get the unseared part in contact with the hot bottom of the pan.