Pan Seared Pork Tenderloin with Apples & Potatoes -Skillet Dinners

How to make Pan Seared Pork Tenderloin

Making dinner at home shouldn’t become a project, it should fun and easy, with the end results being delicious! My new series Skillet Dinners is a great way to accomplish all those goals.

My first in the series is Pan Seared Pork Tenderloin with Apples, Potatoes, Fennel and Carrots, and not only is it easy to make but since you don’t have much prep work to do you can have some fun getting your Mise en place together. This is what you need to prep your Pan Seared Pork Tenderloin for dinner.

Another wonderful aspect of a Skillet Dinner is the fact that you only have one pan to clean up afterward and that’s a good thing! I used pork tenderloins which are generally sold two to a pack, you only need one for two people so you can freeze the other for another time, or find another delicious way to serve it. Chicken would also make a good substitute for the pork if you’d like to mix it up.

But no matter how you cook it up, with pork or chicken its a Restaurant Style Meal you can make in your own home faster than picking up take out and a lot less expensive than going out to a local restaurant.

If you enjoy pork as much as I do, you may also like these recipes:

• Peppered Pork Loin with a Sweet Chili Pecan Fruit Sauce
• Stuffed Pork Tenderloin
• Coffee Dry Rub Pork Chops
• Oven Roasted Rack of Pork

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5 from 2 votes

Pan Seared Pork Tenderloin with Apples and Potatoes

If you’re looking for comfort food or a quick and easy weeknight dinner my Pan Seared Pork Tenderloin is sure to please. Your family is going to love this One pan skillet dinner!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Entree

Cuisine: American

Servings: 2

Calories: 595kcal

Author: Chef Dennis Littley

Ingredients

• 1 pound pork tenderloin cleaned and cut into 1 thick slices
• 2 tbsp olive oil to saute
• ¼ cup flour seasoned with sea salt and black pepper to dredge the pork
• 1 large apple peeled and sliced or chunked
• 2 medium potatoes cut into thin slices
• ½ bulb fennel cored and chopped (save some of the for garnishing)
• 1 small onion peeled and chopped
• 1 large carrot peeled and sliced
• sea salt and black pepper to taste
• ½ tsp onion powder
• 1 cup chicken stock
• 2 tbsp butter rolled in flour

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Instructions

• heat a deep saute pan or skillet
• add olive oil
• dredge pork slices in seasoned flour and place in hot pan, reduce heat to medium high and saute pork on each side for 2-3 minutes then remove from pan.
• add more oil to the pan if needed, then add potatoes, fennel, onions and carrots to the pan. Coat in oil, season with sea salt and black pepper and saute over medium heat for 5-7 minutes until onions begin to caramelize.
• add the apples to the pan and mix together allowing to cook for 2 minutes.
• add the pork back into the pan along with ½ cup of the chicken stock. Cover the dish and turn the heat down to medium allowing everything to finish cooking for 8-10 minutes or until the potatoes are fork tender.

  If the dish needs more chicken stock to make the sauce add additional stock.
• place one tablespoon of butter into flour and press the flour into the butter to make a beurre manie to thicken the sauce.
• add some of the chopped fennel leaves to the dish and garnish with a sprig of fennel when serving.

Nutrition

Calories: 595kcal | Carbohydrates: 38g | Protein: 56g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 151mg | Sodium: 343mg | Potassium: 2190mg | Fiber: 7g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 33.9mg | Calcium: 114mg | Iron: 9.8mg

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