Seared-and-Roasted Pork Tenderloin (Carnivore Simple) - For the Carnivore Diet

Juicy pork tenderloin salted, seared in lard, and finished in the oven with a buttery baste—pure carnivore simplicity.

This pork tenderloin keeps to strict carnivore basics: salt, animal fat, and careful technique. A quick sear in hot lard builds a savory crust, then a short roast finishes the center tender and juicy. A final butter baste adds richness without clutter.

Salting ahead (dry brining) seasons the meat all the way through and helps it stay moist; even 30 minutes helps, but up to 24 hours gives the best result. Use a thermometer to avoid overcooking—tenderloin is lean and benefits from precise doneness.

Resting is key. Pull the pork at 140°F/60°C, baste with butter, and let carryover bring it to a perfect, tender 145°F/63°C. Slice into medallions and spoon the pan juices over. If you prefer more fat, add an extra tablespoon of butter or lard while basting.

Leftovers are excellent chilled and sliced for quick protein, or gently rewarmed in a buttered pan. Store in a covered container in the fridge for up to 3 days.

Ingredients

• 1 whole pork tenderloin (1.0 to 1.5 lb / 450–680 g), silver skin trimmed
• 1.5 teaspoons fine salt (or to taste)
• 2 tablespoons pork lard or beef tallow
• 1 tablespoon unsalted butter (optional, for finishing)

Instructions

1. Dry brine (optional but recommended): Pat the tenderloin dry and sprinkle salt evenly all over. Refrigerate uncovered for 1 to 24 hours. If you’re short on time, salt just before cooking.
2. Preheat the oven to 425°F (220°C). Heat a heavy skillet (cast iron preferred) over medium-high heat for 3 to 4 minutes until very hot. Pat the tenderloin dry again.
3. Add lard/tallow to the skillet. Lay in the tenderloin and sear 1.5 to 2 minutes per side, rolling to brown all surfaces, including the ends.
4. Transfer the skillet to the oven and roast 10 to 14 minutes, until the thickest part reads 140°F (60°C) for medium (USDA recommends 145°F/63°C final). If your tenderloin is thin, start checking at 8 minutes.
5. Finish and rest: Return the skillet to low heat, add the butter, and baste the pork for 30 to 60 seconds. Move the tenderloin to a warm plate and rest 5 to 10 minutes; carryover heat should bring it to about 145°F (63°C).
6. Slice into 1/2-inch (1.25 cm) medallions and spoon over the buttery pan juices. Taste and add a pinch more salt if needed.

Time: 35 minutes active (plus optional 1–24 hours dry brine) Servings: