Perfect Pan-Seared Pork Tenderloin Steaks

2 (1-pound) pork tenderloins, trimmed

Kosher salt and pepper

2 tablespoons

vegetable oil

note: BEFORE YOU BEGIN

Choose tenderloins that are equal in size to ensure that the pork cooks at the same rate. We prefer natural pork in this recipe. If using enhanced pork (injected with a salt solution), reduce the salt in step 2 to ¼ teaspoon per steak. Open the oven as infrequently as possible in step 2. If the meat is not yet up to temperature, wait at least 5 minutes before taking its temperature again. Serve the pork with Scallion-Ginger Relish, if desired. Choose tenderloins that are equal in size to ensure that the pork cooks at the same rate. We prefer natural pork in this recipe. If using enhanced pork (injected with a salt solution), reduce the salt in step 2 to ¼ teaspoon per steak. Open the oven as infrequently as possible in step 2. If the meat is not yet up to temperature, wait at least 5 minutes before taking its temperature again. Serve the pork with Scallion-Ginger Relish, if desired.

Directions at americastestkitchen.com

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