Remove silverskin from tenderloins by sliding a knife under the membrane and cutting away. Season with Palmer’s Pork Rub and salt.
Heat oven to 400°F. Sear tenderloins in an oven-safe skillet over high heat, 2 minutes per side until browned on all sides.
Transfer skillet to oven. Roast 12–15 minutes until internal temp reaches 145°F with a 3-minute rest, per USDA guidelines. A slight blush of pink at the center is safe and expected.
Remove tenderloins to a cutting board. Rest 5 minutes.
Return skillet to medium heat. Sauté shallot 2 minutes. Add bourbon carefully — stand back, it may flame.
Add stock and thyme. Reduce by half. Swirl in butter until glossy.
Slice tenderloin on the bias. Spoon pan sauce over top.
Notes
Pork tenderloin is the most forgiving cut in the case and one of the fastest. The silverskin must come off — it tightens during cooking and makes the meat curl. Use a sharp flexible knife and take your time.
Nutrition
Serving Size:4
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.
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