I’ve received many requests to post more of my quick and healthy family meal ideas, so I’m back at it! Today’s recipe is for pork tenderloin.
I grew up on a farm in Wisconsin and for a time we raised our own pork and had it butchered. I remember eating a lot of different sides of pork, but it wasn’t until I took a cooking class a couple of years ago that I ever tried pork tenderloin.
Pork tenderloin is surprisingly tender (get it, “tenderloin”), flavorful, lean and nutritious. A four ounce serving of pork loin only has 121 calories and 22 grams of protein. Combine that with the fact that it’s packed with high levels of vitamins and minerals, and you’ve got a winner.
Every time I prepare this recipe for pork tenderloin my kids say how delicious it is and the best thing is, it’s so incredibly quick and easy.
2-4 lbs. of pork tenderloin (I usually buy two 1 1/2 lb. pieces for my family of 5)
Extra Light Olive Oil
Lawry’s Seasoning Salt
Preheat your oven to 350 degrees.
Drizzle the tenderloin with olive oil to coat. You can also use a brush to apply it.
Season the tenderloin to taste with Lawry’s Seasoning Salt and salt and pepper. I tend to go rather heavy on the Lawry’s, all but almost covering the entire piece (all sides) with a light coating.
Pour approximately one tablespoon of olive oil in a skillet (enough to coat the bottom of the pan) and heat to medium-high. Add the seasoned pork tenderloin and brown on all sides.
If you’re using an oven-safe skillet, simply transfer the skillet to your preheated oven. Otherwise, transfer the tenderloin to an oven safe dish and finish off in the preheated oven for 20-30 minutes depending on your desired wellness. I usually bake until it is medium to medium-well ( a little pink in the middle) or at least 145 degrees on a meat thermometer (including resting time).
Remove the pan from the oven and allow to “rest” for 5 minutes before cutting.
I pair my tenderloin with a mixture of brown rice and quinoa (if you’re really short on time Uncle Ben’s makes a great one in a microwavable pouch) and a vegetable like steamed broccoli or a baked potato.
As you can see, I haven’t gotten to putting the holiday dinnerware away…oh well!