I found this pork recipe is in this month’s Cooking Light magazine. I loved that the recipe had only a handful of ingredients and it was quick and easy to make. The pan roasted pork tenderloin turned out moist, tender, and perfectly cooked. The sauce added a nice depth of flavor and tasted delicious. I served the Pan Roasted Bell Peppers with Garlic and Thyme with this pork and they paired nicely.
Preheat the oven to 425 degrees.
Heat the olive oil in an oven proof skillet over medium high heat. Season all sides of the pork with garlic powder, sea salt, and freshly cracked pepper, to taste. Place into the HOT skillet and cook for 2 minutes on all sides of the meat, about 8 minutes in total.
Place the oven proof skillet, loosely covered in tin foil, into the oven for 5 minutes. Remove the tin foil and continue cooking for another 5-8 minutes or until the pork reaches an internal temperature of 150 degrees. Remove from the oven and place on a cutting board to rest for 10 minutes. Slice.
While the meat is resting make the sauce. Place the same skillet on the stove over medium heat. Add the chicken broth mixed with the corn starch and vinegar to the skillet. Make sure to scrape up the browned bits on the bottom of the pan. Cook, stirring constantly, for 2 minutes. Season with sea salt and freshly cracked pepper, to taste. Pour through a fine sieve if desired. Serve over the sliced pork tenderloin. Enjoy.