Q1: What is the absolute secret to a juicy, not dry, pork tenderloin?

There are two main secrets! First, be sure to pound the pork into thin, even cutlets . This is the key that allows it to cook incredibly quickly before it has a chance to dry out. Second, and most importantly, be very careful not to overcook it . The best way to check for doneness is with an instant-read thermometer . Pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C) .

Q2: How do I keep my brown sugar rub from burning in the pan?

The key is heat management . You want your skillet to be hot enough to get a good sear, but not so hot that the sugar burns instantly. A good medium-high heat is perfect. It's also important to stay right at the stove and cook the pork for just a few minutes on each side. The dark color you are looking for is from the caramelization of the sugar and the spices, not from burning.

Q3: What is Montreal steak seasoning, and is there a good substitute?

Montreal steak seasoning is a classic and very popular spice blend that is typically made from a coarse mixture of salt, black pepper, garlic powder, onion powder, and often dill and coriander . If you don't have any, you can easily make your own simple substitute by mixing together a generous amount of kosher salt and coarse black pepper with a good pinch of garlic powder and onion powder.

Q4: Can I make this dish ahead of time?

This dish comes together so incredibly quickly that it is at its absolute best when it is made fresh. However, for a fantastic time-saving trick, you can prepare your pork cutlets and your brown sugar rub up to a day in advance and store them separately in the refrigerator. This makes the final cooking a true 5-minute job.

Q5: Can I grill these pork medallions instead of pan-searing them?

Yes, this would be fantastic on the grill! Because the rub has a high sugar content, it is best to grill them over a medium, not a high, heat to prevent the sugar from burning too quickly. Grill for just 2-3 minutes per side until they are cooked through.

The Best Quick & Easy Caramelized Pork Tenderloin

An extremely quick recipe for pan-fried, caramelized pork tenderloin. The pork is cut into four pieces and pounded thin, then coated in a simple but flavorful rub of brown sugar, minced garlic, and Montreal steak seasoning. The coated pork cutlets are then quickly cooked in a hot, buttered skillet for just a few minutes on each side until they are tender and the brown sugar has created a delicious caramelized crust.

Author: Evelyn

Ingredients

1 pork tenderloin (1 pound)
1/4 cup packed brown sugar
4 garlic cloves, minced
1 tablespoon Montreal steak seasoning
2 tablespoons butter

Instructions

Cut the pork tenderloin into 4 equal pieces. Pound each piece with a meat mallet to an even 1/4-inch thickness.
In a shallow bowl, mix the brown sugar, minced garlic, and steak seasoning.
Dip each piece of pork in the brown sugar mixture, patting to help the coating adhere to all sides.
In a large skillet, heat the butter over medium-high heat.
Add the pork to the hot skillet; cook for 2-3 minutes on each side, or until the pork is cooked through and tender.
Serve immediately.

Notes

Pounding the pork tenderloin thin is a key step that ensures it cooks very quickly, making this an ideal weeknight dinner.
Montreal steak seasoning is a convenient, pre-made spice blend that provides a savory counterpoint to the sweet brown sugar.
Watch the pork closely as it cooks, as the brown sugar can go from caramelized to burnt very quickly.

Find it online: https://cookupjoy.com/caramelized-pork-tenderloin/