One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


Wednesday, June 10, 2009

Salt- and Pepper-Pork Tenderloin

One of the easiest and (in my opinion) most delicious meals to put on the table in about 45 minutes is this pork tenderloin dish. Make a quick rub and put it all over the tenderloin and let it sit for 15 minutes. A quick sear on all sides (about 6 minutes) and about 20 - 25 minutes in the oven to finish it off is all it takes for tons of flavor. While the pork rests, pour some red wine into the pan the pork cooked in and reduce by half, then whisk in a pat of butter to add some body to the sauce. Delicious. Smashed red potatoes and roasted Brussels sprouts (trim sprouts, spread on baking sheet, drizzle with olive oil and salt & pepper, and roast in 400 F. oven for 30 - 40 minutes - drizzle with balsamic vinegar when done cooking), and voila!, dinner good enough for company is done!

Salt- and Pepper-Pork Tenderloin

2 teaspoons crushed black pepper
1 teaspoon salt
1 tablespoon fresh rosemary, minced
1 large clove of garlic, finely minced

1 tablespoon olive oil

12-ounce pork tenderloin, trimmed of silver skin

Preheat oven to 400 F.

Combine the pepper, salt, rosemary and garlic and rub over pork tenderloin. Let rest for at least 15 minutes.

Heat olive oil in oven-proof skillet. Add tenderloin and sear on all sides (about 6 minutes altogether).

Put pan in oven and continue to cook pork for additional 20 - 25 minutes. Remove from oven and move pork to cutting board to rest for about 5 minutes before slicing.

Place pan over medium heat on stove and pour 1 cup of red wine or chicken broth/ stock into pan. Simmer until liquid is reduced by half. Whisk in 1 tablespoon of butter. Serve over meat.

6 comments:

Martha said...

Pork tenderloin is a favorite when we entertain and we do something similar to yours. It's delicious and never fails to impress company.

Linda said...

Miss Lori,
That looks just beautiful and delicious!
Such a versatile cut of meat...in fact I will take one out of the freezer for tonight!
L~xo

La Table De Nana said...

We are big fans here also..
It's so easy to put a good home made meal on the table..at very little cost w/ por tenderloin..
You done it proud:)

the ungourmet said...

Very nice job on this! I love the flavor of balsamic and rosemary on pork or beef.

Thibeault's Table said...

Another fan of pork tenderloin especially when it is coated in black pepper and rosemary and perfectly cooked like yours.

Cathy said...

Hi Lori, this looks like a fantastic pork dish. I love the flavors and how easy your instructions are. My family will love this.

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