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.