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| Seared Pork Tenderloin |
Pork tenderloin can sometimes be dry. This easy recipe comes out tender and moist every time. It also only takes about 15 minutes to make.
I have included a recipe for a Pepper, Caper, Mustard Sauce but you can change the recipe up by using any sauce you like. You can also use herbs and spices or a dry rub on the pork before you cook it. You can skip the cornstarch if you want.
Time: Prep: 5 minutes; Cook: 15 Minutes-Dinner in 20 minutes
Hardware: a measuring spoons and cups, a cutting board and knives, a paper towel. a gallon, plastic bag, a heavy bottom skillet (I prefer a cast iron skillet), tongs, a thermometer, a bowl
Ingredients
- 1-pound pork tenderloin
- Salt and pepper
- ¼ cup cornstarch
- Cooking spray
- Cut the tenderloin into bite size pieces. You can cut it into medallions, but I like the look of an uneven rough chop. Pat the pieces dry.
- Generously salt and pepper the pieces and place them and the cornstarch into the gallon, plastic bag. Seal the bag and shake like mad to coat.
- Heat the skillet on medium high and spray generously with cooking spray.
- Shake the cornstarch from the meat and add it to the hot skillet. Don’t crowd the pork because if you do it won’t sear. It will steam. You may have to cook in batches.
- Allow the pork to sauté for about four minutes. Flip it with the tongs. After 4 more minutes, begin to check the smallest pieces with the thermometer. Using the tongs, remove the meat and place it into the bowl as soon as the thermometer reads 145˚. Do not overcook!
Pepper, Caper, Mustard Sauce
You can use any sauce that you like. In reality, this meat is so juicy and tender that you don’t need a sauce, but here you go. This is also good for pork chops.
Hardware: a measuring spoons and cups, a whisk (I use a flat whisk), a food grinder (we have a dedicated coffee grinder to use for this), a small strainer, the pan and pan drippings that you just cooked pork
Ingredients
- 1 tablespoon whole peppercorns
- 1 tablespoon capers
- 4 cloves of garlic
- 2 tablespoons of butter
- ½ tablespoon Dijon mustard
- ¼ cup white wine
- Rinse the capers. Place the capers, peppercorns and garlic in the food grinder. Pulse the grinder a few times until the peppercorns are broken down.
- Don’t wipe out the skillet you cooked the pork in. Just melt the butter in it, using the whisk to scrape up any brown bits left in the pan.
- Add in the peppercorn mixture and the mustard while continuing to whisk. Slowly add in the white wine. Taste and adjust the salt. Allow it to simmer on low until it is thick enough to cling to the back of a spoon.
- You can return the pork to the pan or serve the sauce in a bowl and allow your guest to spoon on as much as they want.
