Perfect Pan-Seared Pork Tenderloin Steaks
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By Appears in Cook's Illustrated November/December 2004, America's Test Kitchen TV
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, and deeply browned? Use two cooking methods.
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WHY THIS RECIPE WORKS
For pork tenderloin that was well browned, we began by lightly pounding the pork to create two flat sides that would be easy to sear. Halving the tenderloins crosswise created moderately sized steaks that were easy to maneuver. We placed th...
