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Pan Roasted Pork Tenderloin

Pan Roasted Pork Tenderloin

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.

Pan Roasted Pork Tenderloin

How to Make Pan Roasted Pork Tenderloin

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.

Pan Roasted Pork Tenderloin

 

 

Pan Roasted Pork Tenderloin

 

Yield: 4

Total Time: 25 minutes 

Ingredients:

1 tbsp olive oil
1 pork tenderloin, silver skin removed
Garlic powder, to taste
Sea salt and freshly cracked black pepper, to taste
1/2 cup chicken stock
1/2 tsp cornstarch
1/2 tsp cider vinegar

Directions:

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.

 

Recipe and photos by For the Love of Cooking.net

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12 Comments

    1. Betty,

      To be honest, I didn’t look. One average pork tenderloin feeds my family so I never bother to look at the weight. Sorry I am no help!

      Pam

  1. A pretty easy, and also a very delicious-sounding recipe! I’ll try to find a roast which will feed 6 people, since I plan to serve this at a small dinner party (for 6) in the very near future. I’ll add some dried parsley into the seasonings mixture, as I (personally) feel the recipe lacks that flavor. I plan to serve the Tenderloin with Lemon Rice, and also with Sautéed Garlic Asparagus (& a lemon wedge). I’m very sure that my guests will enjoy their dinner, as will my hubby & I.

  2. Another quick and delicious recipe, Pam. Made this tonight to rave reviews. I doubled the broth, vinegar and corn starch. So good! Thanks.