Pan-Roasted Pork Tenderloin with Garlic, Coriander, and Thyme

One of the advantages of the pan roast is that it gives you the opportunity to add flavor to what you’re cooking through basting. Here, after a whole pork tenderloin is seared on the stove top, garlic and fresh herbs are added to the pan along with a little butter, which picks up the flavor of the aromatics and delivers them to the pork as a baste. Basting also coats the surface with hot fat that helps cook the meat more quickly and evenly. Any of the roasted vegetables in this chapter make