Pork Tenderloin

Ingredients:

1 or 2 pork tenderloins

4 teaspoons kosher salt (double for 2)

2 teaspoons plus 1 tablespoon vegetable oil (double for 2)

2 teaspoons pepper or to taste

Directions:

Season all sides of tenderloin evenly with salt.

Wrap with plastic wrap and refrigerate 18 to 24 hours.

To Cook: Heat oven to 225 degrees.

Pat tenderloins dry with paper towels; rub with 2 teaspoons oil and season all sides evenly with pepper.

Place tenderloin on rack on a rimmed baking sheet.

Cook to 120 degrees for (medium-rare).

Remove from oven.

Sear tenderloin in a hot pan using the vegetable oil.

Sear evenly on all sides and cook to 145 degrees

Transfer roast to carving board and allow to rest for 15 minutes.

Slice meat crosswise as thinly as possible and serve.

You may marinade with any of the marinade recipes or use your own in which case, use 2 teaspoons salt and no pepper.

This is the same method I used to cook chateaubriand and you get the same dark, crispy finish with loads of flavor.