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!
- 1 pound pork tenderloin cleaned and cut into 1 thick slices
- 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
- ¼ cup flour seasoned with sea salt and black pepper to dredge the pork
- 2 tbsp olive oil to saute
- 1 cup chicken stock as needed about 1
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 minutes
add apples and mix together allowing to cook for a few minutes
add pork and some of the chicken stock , cover the dish and turn the heat down to medium allowing the everything to finish cooking for about 15 minutes.
**You can place the pan into a 350 degree oven for 15 minutes instead of finishing the dish the stove.
add some of the chopped fennel leaves to the dish and garnish with a sprig of fennel when serving.
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