Pan Roasted Pork Tenderloin (30 minute dinner!)

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A 30-minute dinner, all cooked in the same pan, this Pan Roasted Pork Tenderloin packs flavor, color AND convenience into your dinner-time routine!

Alright, listen up folks. This right here is a dinner you’re going to want to make IMMEDIATELY.  This is a simple, colorful dinner that you can get on the table in record time.

I’m a BIG fan of all-in-one dinners, sheet pans, skillets, one-pot, you name it, I love it. And I don’t even do the dishes.

How to cook Pan Roasted Pork Tenderloin:

Look at that gravy!

After the pork is done, and resting – a little pan gravy is a super easy way to make a killer finishing touch. Plus, making gravy in the same pan you cooked your pork in, means you get alllll the flavor from the pork right there in the gravy.

Place the pan on the stove over medium-high, and sprinkle a little flour over the top of the pan juices, and make a paste. Whisk in the stock, and some salt/pepper to taste, and let it thicken. Ta-da!!

Here are the simple ingredients for this:

Pan Roasted Pork Tenderloin (30 minute dinner!)

5 from 3 votes

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Pan Roasted Pork Tenderloin

Prep Time

5 mins

Cook Time

25 mins

Resting time

5 mins

Total Time

30 mins

 

 A 30-minute dinner, all cooked in the same pan, this Pan Roasted Pork Tenderloin packs flavor, color AND convenience into your dinnertime routine!

Course: Dinner

Cuisine: American

Servings: 4

Calories: 98 kcal

Author: Kylee

Ingredients

PORK

• 1 Tbs vegetable oil
• 1 to 1.25 lb pork tenderloin
• ½ tsp pepper
• 1 tsp salt
• ½ tsp garlic powder
• 1 tsp dried thyme

VEGETABLES

• 1 tsp dried thyme
• 1 Tbs crushed garlic
• 3 cups red yellow and green bell peppers

GRAVY

• 1 Tbs flour
• 1 cup chicken stock
• Salt and pepper to taste

Directions

1. Preheat oven to 425°F.

2. Heat the vegetable oil in a large ovenproof skillet over medium-high heat,
3. Add 1 tablespoon oil to pan; swirl to coat. Combine the salt, pepper, garlic powder and thyme in a small bowl, and sprinkle pork with salt, pepper, garlic powder and thyme.
4. Add pork tenderloin to the skillet and brown on all sides.
5. Cover skillet with oven safe lid and bake at 425°F for 10 minutes.
6. Meanwhile, cut bell peppers into strips, sprinkle with salt and pepper, and the garlic and add to the skillet with the pork.
7. Cook pork and vegetables together, until vegetables are soft, and the pork is cooked (thermometer needs to read 145°F), about 10-15 minutes.
8. Remove skillet from oven, and remove pork and vegetables to a plate, and keep warm.
9. Place the skillet on the stove, and heat to medium high.
10. Sprinkle the surface with the flour and whisk in the chicken stock gradually. Season with salt and pepper and cook until gravy is thickened.
11. Slice the pork tenderloin and pour gravy over the top.
12. Devour.

Recipe Notes

Top Tips for Pan Roasted Pork Tenderloin:

• Change out the seasoning for Italian seasoning, or Tuscan Seasoning
• Use a high quality thermometer to check temperature. Accurately measuring this, ensures fully cooked but not OVER cooked pork.
• Choose pork tenderloin at the grocery store that is not pre-marinated. Season your own!
• Pork tenderloin goes on sale regularly at grocery stores! A good price is around $5.99-$7.00 per pound.

Nutrition Facts

Pan Roasted Pork Tenderloin

Amount Per Serving

Calories 98 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 1mg 0%

Sodium 672mg 28%

Potassium 298mg 9%

Total Carbohydrates 11g 4%

Dietary Fiber 2g 8%

Sugars 5g

Protein 3g 6%

Vitamin A 70%

Vitamin C 173.7%

Calcium 2.1%

Iron 7.3%

* Percent Daily Values are based on a 2000 calorie diet.