June 7, 2017

Pork Tenderloin

Posted in Pork and Veal at 6:04 am by Sheila OConnell

Basic but good, and quick to make.

Boneless pork tenderloin, flavored or not
1/2 – 1 tbsp olive oil

Preheat oven to 450.  Heat olive oil in a large oven-proof non-stick skillet.  Sear the pork on all sides until it is nicely browned, about ten minutes.

Wipe some of the excess oil from the skillet with a paper towel, carefully – it’s hot!  Insert a meat thermometer into the pork and place skillet with pork in the oven.

Roast until meat thermometer reaches 150, maybe 15 minutes, depends on the thickness of the pork.  Remove from oven and let rest about 5 minutes.  Slice and serve.

Optional:  After you remove the skillet from the oven, you can put the pork on a plate to rest and then add some butter to the skillet and sauté mushrooms to go over the pork slices.

Important note:  The most important thing about this recipe is to remember not to touch the skillet with your bare hands after it comes out of the oven!  Speaking from experience.




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