Pan Seared Pork Tenderloin
Pan Seared Pork Tenderloin
One of the most versatile, yet neglected cuts of protein is the pork tenderloin. Because of its low fatty content/ marbling, many decide to opt for a different cut, thinking that it will turn out too dry. That is true if you overcook it, but this beauty is like a sponge. It can so many flavors and cooked right, it’ll surprise you with its tenderness. I find that marinating pork tenderloin cut into medallions (about 1 in. thick) yields the best result.At first I was thinking of bacon-wrapping them, then I decided to whip up a marinade and let it do its magic overnight.While pulling out ingredients, I realized that I had a variety of gorgeous vegetables that I had just bought and decided to do a roasted veg tray. Fresh broccolini, sweet peppers, mini red onions, gorgeous Brussel sprouts, carrots, cremini mushrooms, and a few garlic cloves, all rubbed with olive oil, sweet tomatoes, tossed with salt, pepper, oregano leaves, and paprika.The pork was pan-seared in a scalding hot Le Creuset cast iron pan, about 4-5 minutes on each side, and the marinade from the bag was drizzled on during the searing. Make sure to poke a lot of holes in the medallions to absorb the flavors.It all turned out to be a massive keto-friendly spread (less the garlic bread for the boys, of course), and everyone loved the not-mushy veg – they were broiled perfectly on the top rack at 485 F and checked on very regularly.
Ingredients
- Zest of one large lemon
- Juice of one large lemon
- Juice of half a lime
- 1 ½ tsp dried oregano leaves
- 2 tsp paprika
- 1 ½ tsp salt
- ½ tsp freshly ground pepper
- 2 tsp Montreal steak spice
- 1 tbsp olive oil
- 1 tbsp cooking oil
- 2 tbsp plain yogurt
- 1 large onion chopped
- 2 whole pork tenderloins - trimmed
Instructions
- Cut the whole pork tenderloins into 1 inch thick medallions. Poke many holes in them using a sharp-tipped knife.
- Mix all ingredients well in a bowl, and rub all over the pork medallions. Transfer to a sealable bag and marinate overnight.
- Heat a cast-iron pan or skillet to high heat and drop the pork in the pan. Sear until both sides are browned well - about 4-5 minutes on each side. Remove from heat, rest for a couple of minutes and serve.
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Le Creuset – My favorite cookware: