Set the oven to 375°F. I use a 12-inch cast iron skillet, which fits the tenderloin well, and heat it up.
Put 2 tablespoons of cooking oil in. The prepared backstrap should be added to the center of the skillet when the oil begins to smoke. Sear each side for approximately a minute, being careful not to burn the meat.
Once you’ve completed the final flip, move the skillet to the center rack and bake for 10 to 15 minutes, or until the desired internal temperature is reached.
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