Garlic and rosemary build a hard crust on these tenderloins—sear them hot for smoke and pepper
Ingredients
FOR THE TENDERLOIN
- 2 Pork tenderloins (usually 2 come in one pack)
- 2 Tablespoons Casa M Spice Co Whole Hog
- 3 Tablespoons olive oil
- 2 Tablespoons olive oil (if sautéing in a pan)
- 2 Tablespoons minced garlic
- 3 Sprigs fresh rosemary, chopped
- 1 Teaspoon salt
- ¼ Teaspoon black pepper
Method
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01
Make the garlic-rosemary oil
5 minCombine 3 tablespoons olive oil, minced garlic, chopped rosemary, salt, pepper, and Whole Hog seasoning in a small bowl. This is your flavor foundation—getting it mixed right now saves time later.
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02
Marinate the tenderloins
240 minLay the tenderloins in a shallow pan and coat them thoroughly with the oil mixture. Four hours minimum lets the garlic and rosemary work their way into the meat; overnight is even better if you've got the time.
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03
Heat your cooking surface
10 minGet your grill to 400°F or heat 2 tablespoons oil in a cast-iron grill pan over medium-high heat until it's smoking. You need that temperature to build a real crust, not just warm meat through.
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04
Slice into medallions
5 minCut the marinated tenderloins into 1½-inch thick medallions. This thickness cooks through evenly while the exterior gets that golden, peppery sear we're after.
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05
Sear the medallions
8 minGrill or sauté each medallion about 4 minutes per side until cooked through and the crust is dark and caramelized. Don't move them around—let the heat do the work and you'll get the smoky, crusty finish the headnote promises.
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06
Serve
Plate the medallions over rice, potatoes, vegetables, or a green salad. The garlic-rosemary crust is the star here, so don't bury it.
From Mike's Notebook
Tenderloins taper at one end—wrap the thin side with foil halfway through to prevent overcooking.
Fresh rosemary's oils release best when chopped just before cooking, not hours ahead.
Let the meat rest five minutes after cooking; the crust stays crisp while juices redistribute.