Pan-Roasted Pork Tenderloin
Servings 4
Equipment
- Large Ovenproof Skillet or Large Cast Iron Skillet
- Meat Thermometer
- Fine Sieve Strainer
Ingredients
- 1 tbsp olive oil
- 1 pork tenderloin silver skin removed
- Garlic powder to taste
- Sea salt and freshly cracked black pepper to taste
- ½ cup chicken stock
- ½ tsp cornstarch
- ½ tsp cider vinegar
Instructions
- Preheat the oven to 425 degrees.
- Heat the olive oil in a large ovenproof 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 large skillet and cook for 2 minutes on all sides of the meat, about 8 minutes in total.
- Place the ovenproof large skillet, loosely covered with foil, into the oven for 5 minutes.
- Remove the foil and continue cooking for another 5-8 minutes or until the pork reaches an internal temperature of 150 degrees with a meat thermometer.
- Remove from the oven and place it 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 cornstarch and vinegar to the skillet, and cook, making 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 strainer if desired.
- Serve over the sliced pork tenderloin. Enjoy.