Charlie is not a pork fan unless it’s smoked (think bacon or pulled pork) or in sausage form. Chops, loins, roasts…he’s just not down with swine, while I think it’s divine. So when he travels for work it is one of my favorite “nice” meals to make for myself. I usually go for a bone in (flavor in) chop because they are easy and single serving. But when I’m in the mood for leftovers, I always pick a tenderloin.
A simple preparation with garlic, salt, pepper and olive oil is my go to preparation. And since one pan cooking rocks, I usually cook up a few vegetables in the same pan while the meat is resting. In addition to being a quick and delicious meal, pork tenderloin is low in calorie and fat and high in protein. It is the “other white meat.”
Easy Pan Pork Tenderloin
Ingredients
- 2 tablespoons olive oil
- 1 1/2 tablespoons ground black pepper
- 1 tablespoon salt
- 1 clove crushed garlic
- 1 pork tenderloin approximately 1 pound
Instructions
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Mix1 tablespoons olive oil, ground black pepper, salt, and garlic in a small bowl. Rub oil mixture all over pork tenderloins and let stand 20 minutes.
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Heat on high heat, heat 1 tablespoon oil in a large skillet. Add tenderloin and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook 10 minutes longer. If your pork tenderloin does not fit in your skillet whole cut in half.
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