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.
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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.
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Pan Seared Pork Tenderloin with Apples and Potatoes
Ingredients
- 1 pound pork tenderloin cleaned and cut into 1 thick slices
- 2 tablespoon 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 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup chicken stock
- 2 tablespoon butter rolled in flour
Instructions
- Heat a deep saute pan or skillet with a little olive oil over medium-high heat.
- Dredge the pork slices in the seasoned flour and place in the hot pan, and saute the pork medallions on each side for 2-3 minutes, then remove them from pan.
- Add more oil to the pan if needed, then add potatoes, fennel, onions, and carrots to the pan, 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 let them 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 6-8 minutes or until the potatoes are fork-tender and the pork has reached an internal temperature of 165 degrees.If the dish needs more chicken stock to make the sauce add the rest of the chicken broth.
- Place one tablespoon of butter into flour and press the flour into the butter to make a beurre manie to thicken the sauce. Add the beurre manie to the sauce to thicken it.
- Add some of the chopped fennel leaves to the dish and garnish with a sprig of fennel when serving.
Diva says
Amor, a que eu falei que quero
Larry says
Looks delicious and I like the one pan to clean.
Chef Dennis Littley says
it was pretty darn tasty Larry, thanks so much for stopping by!
Joyce says
This recipe look so yummy.
http://www.baratoventa.com
Chef Dennis Littley says
Thanks Joyce, it was a delicious dish!
Claudia Lamascolo says
I would definitely drive even for leftovers to your place yum! Happy Easter Chef to you and yours!
Chef Dennis Littley says
We still need to meet up Claudia, we live so close now. Next time you’re in Orlando let me know!