Pork tenderloin is one of our favorite pork dishes. It’s relatively easy to prepare and, when done properly, is extremely tender. The small loins I get from my favorite organic market are perfect for the two of us with a little left over. It tastes awesome cold and thin sliced the next day. I’m always happy when no one requests additional seasoning or sauce. None was necessary for this dish.
Pork loin (mine was a little over one pound)
1 red bell pepper sliced thin
1 sweet yellow onion sliced thin
1 cup baby portabellas rough chopped
3-4 cloves of garlic sliced thin
1 T rosemary
1 T thyme
1 T course ground pepper
1 T course sea salt or kosher salt
2 T olive oil
Preheat oven to 325.
Slice onion and pepper and rough chop mushrooms. Heat 1 T oil in a cast iron pan or dutch oven. Cook vegetables over medium heat until tender. About 5 minutes.
Slice garlic cloves. Combine rosemary, thyme, pepper and salt and mix together.
Add garlic to the other vegetables and cook until fragrant. Another minute or so. Remove vegetables to a plate. Rub the pork loin with the other tablespoon of oil and coat both sides of the loin with the spice mix. Heat the skillet over high heat and sear the loin on both sides.
Remove the loin from the pan and return the vegetables to the skillet. Place the loin atop the vegetables and put the pan in the oven. Heat to 160 degrees.
Remove from the oven and allow the meat to rest for 5 minutes before slicing. Slice and serve on top of a generous spoonful of the vegetables.
I served the pork loin with potatoes mashed with goat cheese and fresh spinach wilted with garlic and red pepper flakes. The pork is also excellent served with smashed sweet potatoes. Enjoy! We did.