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+ servings
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 minutes
Cook Time25 minutes
Total Time35 minutes
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 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.

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