Pork Tenderloin Dinner
Pork tenderloin is lean and inexpensive and paired with lots of different vegetables this is a very healthy complete meal. Olive oil is not suitable for high heat so I use avocado oil for browning the meat. You’ll need an ovenproof skillet and a meat thermometer. For the most tender pork, don’t overcook it! - Jenny Jones
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Makes: 4 servings
Ingredients:
- 2 Tablespoons olive oil
- juice of 1/2 a lemon (1-2 Tablespoons)
- 1 clove garlic, crushed
- 1 teaspoon horseradish mustard
- 1/2 teaspoon salt
- 1 teaspoon honey
- Any combo of potatoes, green beans, carrots, peppers, squash, Brussels sprouts, sweet potatoes, cauliflower, onion, etc., cut into bite-size pieces
- 2-3 Tablespoons olive oil for veggies
- 1 pork tenderloin
- 2 teaspoons vegetable oil for pork
Marinade:
Meat + Vegetables:
Instructions:
- With a sharp knife remove all visible fat from meat, including silver skin.
- Combine marinade ingredients and place in a zip-lock bag. Add meat and press out as much air as possible. Marinate for three hours or overnight.
- Set oven for two racks. Preheat to 400° F.
- Place vegetables on a baking sheet, toss with 2-3 tablespoons olive oil, sprinkle with salt & pepper. Set aside.
- Remove meat from marinade and pat it dry. In an ovenproof skillet, brown & turn meat in 2 teaspoons hot vegetable oil over medium heat. It takes about 3 minutes.
- In the oven place skillet with meat on upper rack and baking sheet with vegetables on lower rack.
- Remove meat after about 20 minutes or when it reaches 160°F. Let rest 10 minutes.
- Cook vegetables another 10 minutes until done, shaking or stirring 2-3 times.
Yet anoher quick winner….Thanks!
Howzit Jenny?, Had no idea you were from London, my entire family is from London wow! My question to you is Pork roast, do you have any suggestion on how to dress one/ with fruit preferably. Big Mahalo
I made this tonight for Easter . I used boneless pork loin (3lbs) and cooked it for 1 hr 30 min at 325 F, until the internal temperature was 160 F . It was tender and delicious! Thank you.
First time cooking pork tenderloin and WOW is this one a keeper! Thank you Jenny! This recipe was simple and wonderful; one of the best I have ever made. I am a follower for life!
I love your recipes, and have tried a few. I love to use my slow cooker year round. In the summer because I don’t have to put my oven on when it is so warm out. I would like a s/c recipe for pork tenderloin if you have one?.
Hi Nancy,
I do pork roast in my slow cooker all the time. I like Jenny’s flavor combination for marinade and will try it myself next time, and use my crock pot.
Just use Jenny’s recipe, but while braising the pork in the skillet, start heating your crock pot on lowest or keep warm setting. Be sure to put in 1/4 cup water, you can’t preheat it empty. Put in three or four stalks of celery, cut to fit on bottom of crock pot. They will serve as a “rack” for the pork. Transfer pork to crock pot, cover, and start cooking. If necessary, cut the roast in pieces to fit them all in. (I have a relatively small crock pot).
Add 1/2 cup water to the fry pan, medium heat, and scrape and stir to get all the flavorful pan drippings out of the fry pan. Use more water if necessary, but as little as possible is best to avoid diluting the flavor of the pan drippings. Pour the contents of the fry pan into the stock pot. Set the temperature according to manufacturer’s recommendations for the size of your roast and the length of time it will cook. That will usually mean low for 10 hours if you start in the morning and are gone for the day, high if you start later but still want it done for dinner. I cover the lid of my pot with kitchen towels to help hold the heat in. If you won’t be home to keep an eye on things, you might want to add a little more water, just to be sure the pot doesn’t go dry.
I like to do this: instead of the celery stalks I mentioned above, I use 1/4 cup each minced celery, minced onion, and grated carrot on the bottom of the pot They will also serve as a rack to keep the roast from sticking to the bottom of the crockpot. These add flavor to the liquid. I also like to add 1 Tablespoon of A-1 sauce for flavor. Salt and pepper to taste can be added later if using the broth to make gravy.
This will be a “pot roast”, not roast pork, just as roast beef doesn’t taste the same as pot roasted beef. But it will still be good, mostly just a difference in the texture of the meat.
I live near the desert in Southern California. In the summer, triple digit numbers are normal, as high as 117* with the overnight low in the mid 90’s. With luck my air conditioner will get the inside temp below 90 by 3 am.There is no way I will use my oven or my stove burners. I even take my crock pot out to the laundry room in the garage to avoid heat in the house and use the microwave for everything else. As I write this, it is after 4pm, in October, and my kitchen temperature (I haven’t used the stove or oven) is 84, down from earlier.
Dear Jenny, My daughter told me about your site and I just LOOOOOOOOOOOVE it. thank you for being YOU. I laugh a lot with you.
we are cooking enthusiasts and have lots of cookery boo ks, sites, etc. We came by Jenny’s site by chance and find that it’s stupendous. We admire especially the cooking tips and tricks Jenny includes and her easy going and efficient approach to the job she does so well.