Reverse Seared Pork Tenderloin with Olive Tapenade

1. Prep the Pork Tenderloin

Begin by patting the pork tenderloin dry with paper towels. Season the tenderloin evenly with salt and place it on a plate in the refrigerator, uncovered, to dry-brine for at least 30 minutes or up to overnight. This step seasons the meat deeper and helps achieve a better sear later.

2. Preheat Oven and Temper Meat

Preheat your oven to 200°F (93°C). Line a baking tray with foil and place a roasting rack on top. Remove the pork tenderloin from the refrigerator and let it temper on the counter while the oven preheats, which will allow it to cook more evenly.

3. Roast the Pork Tenderloin

Once the oven is preheated, place the pork tenderloin on the prepared roasting rack. Roast in the oven for about 2 hours or until a meat thermometer inserted into the thickest part of the tenderloin reads 140°F (60°C). Cooking low and slow like this helps keep the pork moist and tender.

4. Rest the Pork Tenderloin

After reaching the desired internal temperature, remove the pork tenderloin from the oven. Let it rest while you preheat a heavy bottom pan on high heat. Resting the meat allows the juices to redistribute, ensuring the final result is juicy and flavorful.

5. Sear the Pork Tenderloin

Add the avocado oil to the preheated pan. Once the oil is shimmering, sear the tenderloin on all sides until a deep golden-brown crust forms, usually taking about 1-2 minutes per side. Searing at the end of cooking adds a flavorful crust that contrasts beautifully with the tender interior.

6. Rest and Serve

Transfer the pork tenderloin to a cutting board and let it rest for at least 5 minutes. This extra resting time is crucial for retaining the juices within the meat. Slice the tenderloin into medallions and arrange them on plates. Spread a generous layer of olive tapenade onto the bottom of each plate before placing the pork slices on top, allowing the flavors to meld with every bite.