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:

 

1. Preheat the oven, and season your tenderloin.
2. Heat oil in an ovenproof skillet, and sear pork on all sides.
3. Add the vegetables to the skillet, and finish in the oven until pork reaches 145F.
4. Remove skillet and set aside the pork and vegetables to rest.
5. Make gravy right in the skillet on the stovetop (medium heat). Sprinkle flour into the pan juices, and whisk in the stock gradually until gravy thickens.
6. Slice the pork, and plate with the vegetables and gravy.
7. Devour.

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:

FREQUENTLY ASKED QUESTIONS, NOTES, AND TIPS FOR MAKING PAN ROASTED PORK TENDERLOIN

• What temperature should pork be cooked to?
  Use a thermometer in the thickest part of your chop, and cook to 145, and rest for 3 mins after cooking. Use a high-quality thermometer to check the temperature. Accurately measuring this ensures fully cooked but not OVER cooked pork.
• Change out the seasoning for Italian seasoning, or Tuscan Seasoning
• 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.
• Looking for other pork recipes?
  Pork Schnitzel Recipe
  Italian Style Smothered Pork Chops
  Blue Cheese Crusted Pork Chops

Print

5 from 2 votes

Pan Roasted Pork Tenderloin

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

Prep: 5 minutes

Cook: 25 minutes

Total : 30 minutes

Rate

serves: 4

Ingredients

PORK

• 1 Tbs vegetable oil
• 1 to 1.25 lb pork tenderloin
• ½ tsp cracked 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 all purpose flour
• 1 cup chicken stock
• Salt and pepper to taste

Instructions

• Preheat oven to 425°F.
• Heat the vegetable oil in a large ovenproof skillet over medium-high heat,
• 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.
• Add pork tenderloin to the skillet and brown on all sides.
• Cover skillet with oven safe lid and bake at 425°F for 10 minutes.
• Meanwhile, cut bell peppers into strips, sprinkle with salt and pepper, and the garlic and add to the skillet with the pork.
• Cook pork and vegetables together, until vegetables are soft, and the pork is cooked (thermometer needs to read 145°F), about 10-15 minutes.
• Remove skillet from oven, and remove pork and vegetables to a plate, and keep warm.
• Place the skillet on the stove, and heat to medium high.
• Sprinkle the surface with the flour and whisk in the chicken stock gradually. Season with salt and pepper and cook until gravy is thickened.
• Slice the pork tenderloin and pour gravy over the top.
• Devour.

Tips & Notes:

Top Tips for Pan Roasted Pork Tenderloin:

• What temperature should pork be cooked to?
  Use a thermometer in the thickest part of your chop, and cook to 145, and rest for 3 mins after cooking. Use a high quality thermometer to check temperature. Accurately measuring this, ensures fully cooked but not OVER cooked pork.
• Change out the seasoning for Italian seasoning, or Tuscan Seasoning
• 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

Calories: 98kcal (5%) Carbohydrates: 11g (4%) Protein: 3g (6%) Fat: 4g (6%) Saturated Fat: 2g (13%) Cholesterol: 1mg Sodium: 672mg (29%) Potassium: 298mg (9%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 3500IU (70%) Vitamin C: 143.3mg (174%) Calcium: 21mg (2%) Iron: 1.3mg (7%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Dinner

Cuisine:American

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