ORIGINAL: TEmbry
ORIGINAL: sandilands
You wnat moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat upm a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Sounds awesome, and Ill try this weekend...on the medium well side. I dont like red or bloody meat when avoidable.
Do you put it in anything like wrapped in tin foil...or just place in baking dish, and place in oven for just under 20 minutes?
Ive been looking for easy enough ways for me to cook up the tenderloins, this may be the ticket.
Actually, for this type of prep, just place it in the oven, leave it in the pan it was searing in. Makes a graet piece of meat, and the same done-ness pretty much all the way through the meat. If you have a cast iron skillet, this is the best pan to use, since it holds the heat well. Get it good and hot before putting your meat in, to sear it well and seal in the juices with a nice crust. DONT touch it before you are ready to flip, and just flip it once, get that crust on their real nice!