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

Preparation info
  • Serves


    • Difficulty


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By Michael Ruhlman

Published 2011

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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