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Sunday, November 13, 2011

Pan-Seared Pork Tenderloin

Choose Your Own Adventure
The great thing about pork tenderloin is that once you know a basic cooking technique, you can vary it in so many different ways by using a variety of sauces and toppings such as teriyaki sauce or marinara sauce. Tonight, I made a simple pan-seared pork tenderloin drizzled with a divine homemade barbecue sauce.

Pan-Seared Pork Tenderloin
Gluten Free
Serves 4

1.25 lb. extra lean pork tenderloin
2 tsp. extra-virgin olive oil
salt & pepper
Plus any extra seasonings you choose

1. Trim pork of any visible fat and silverskin. Carefully cut the pork lengthwise without cutting all the way through so it opens up like a book. You should end up with a large, flat piece of pork.

2. Cut into 4 even, portions (they will be narrow rectangles). Season top side of pork with salt and pepper.

3. Heat the olive oil in a large skillet over medium heat.

4. Once pan is hot, add the pork to the pan, seasoned side down, then season other side. Cook until an instant thermometer reads 155 degrees. This should take about 6-7 minutes per side.

Hungry Girl BBQ Sauce
Gluten Free
Makes about 6 tbsp

1/4 cup canned tomato sauce
2 tbsp ketchup
2 tsp brown sugar (not packed)
2 tsp cider vinegar
1/2 tsp garlic powder
crushed red pepper flakes, to taste

Combine all ingredients in a small bowl and mix well.

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