Every so often, the supermarket decides your menu for the week. That happened recently when lomo de cerdo—pork tenderloin—was sitting on the shelf at a price too tempting to ignore. The only catch? You had to buy at least a kilo. No problem at all. This cut freezes beautifully, making it perfect for batch cooking or quick weeknight meals.

With such a versatile piece of meat, I went for a pan-seared pork tenderloin approach: a golden crust, juicy centre and a splash of wine to soften everything at the end. It’s simple, modern and ready in under 20 minutes.

If you want to explore more pork inspiration, try my Pedro Ximénez pork with raisins and pine nuts, or go fruity with pork loin and raspberry coulis. And if you’re here for pure crunch, don’t miss my ode to pork crackling in Spain.

Pan-Seared Pork Tenderloin — Lomo de Cerdo Recipe

Ingredients

• 300g pork tenderloin (lomo de cerdo)
• Splash of olive oil
• Splash of white wine or broth
• Sea salt and pepper
• Optional: pat of butter

Method

1. Heat a splash of olive oil in a heavy pan over medium-high heat.
2. Sear the pork tenderloin for 2–3 minutes per side until golden brown.
3. Lower the heat slightly and cook for 6–8 minutes, turning occasionally.
4. Add a splash of wine or broth, cover and steam for 2 minutes to soften.
5. Check doneness: internal temperature should reach 63–65°C.
6. Rest for 5 minutes before slicing. Add butter on top if you want extra richness.

This juicy pork tenderloin is ideal for quick dinners, meal prep or turning supermarket bargains into something special.

This recipe is part of my Pork Recipes collection — from slow-braised Spanish classics to van life chops and everything in between. Wonky photos, proper food, genuine adventures – The Flexible Chef