Pan-seared oven-roasted pork tenderloin from How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More (page 48) by America's Test Kitchen

  • pork tenderloin

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shallot-balsamic sauce with rosemary and mustard; Garlicky lime sauce with cilantro

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cameron_9ui0sv on February 23, 2026

    It’s a simple technique, but works very well. The tenderloin was perfectly cooked. It was great with the Shallot-Balsamic Sauce with Rosemary and Mustard that is on the same page.

  • stef on June 06, 2019

    The timing was right for the tenderloin.

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