Pork tenderloins are lean little roasts that cook quickly and take to many flavors. The trick is not to overcook them, as they dry out easily.
TorontoJo has discovered a foolproof method for cooking pork tenderloin: Season it as you wish, then heat a tablespoon or two of oil in an ovenproof skillet and sear the pork for 2 to 3 minutes per side. Add a cup of liquid (Jo likes a combination of dry sherry or white wine and chicken broth) and roast at 400°F for 10 minutes. Remove to a plate and let rest for 10 minutes before serving. “I guarantee that this cooking method will always produce a tender, juicy tenderloin,” says Jo.
Marinate pork tenderloins or rub them with a spice rub before searing and roasting. A popular way of seasoning is to make slits in the roast and insert slices of garlic and fresh rosemary or sage leaves. Another option is to butterfly the tenderloin and stuff it with aromatics, then tie it together and roast; Harters likes to use garlic and chopped dried prunes.
alanbarnes likes to use a glaze of raspberry jam, orange juice, and a chipotle pepper in adobo sauce for “sweet, smoky, spicy goodness.” skippy66 suggests this seared pork tenderloin with cocoa spice rub.