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    Ask Chef Dennis » Recipes » Pan Seared Pork Tenderloin with Apples & Potatoes -Skillet Dinners

    Pan Seared Pork Tenderloin with Apples & Potatoes -Skillet Dinners

    Published: Apr 2, 2015 · Modified: Sep 9, 2021 by Chef Dennis Littley · 8 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 2 votes
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    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.

    Mise en Place

    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.

    skillet dinner, pork tenderloin

    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

    Did you make this? Please RATE THE RECIPE below!

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    Skillet Dinners , Pork Tenderloin
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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
    • onion powder
    • 1 cup chicken stock
    • 2 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
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Diva

      April 16, 2015 at 3:50 pm

      Amor, a que eu falei que quero

      Reply
    2. Larry

      April 03, 2015 at 10:17 am

      Looks delicious and I like the one pan to clean.

      Reply
      • Chef Dennis Littley

        April 03, 2015 at 11:10 am

        it was pretty darn tasty Larry, thanks so much for stopping by!

        Reply
    3. Joyce

      April 02, 2015 at 10:10 pm

      5 stars
      This recipe look so yummy.
      http://www.baratoventa.com

      Reply
      • Chef Dennis Littley

        April 03, 2015 at 8:35 am

        Thanks Joyce, it was a delicious dish!

        Reply
    4. Claudia Lamascolo

      April 02, 2015 at 5:41 pm

      I would definitely drive even for leftovers to your place yum! Happy Easter Chef to you and yours!

      Reply
      • Chef Dennis Littley

        April 03, 2015 at 8:36 am

        We still need to meet up Claudia, we live so close now. Next time you’re in Orlando let me know!

        Reply

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