PAN ROASTED PORK TENDERLOIN (30 MINUTE DINNER!)
Ingredients
PORK
- 1 Tbs vegetable oil
- 1 to 1.25 lb pork tenderloin
- ½ tsp 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 flour
- 1 cup chicken stock
- Salt and pepper to taste
Directions
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Preheat oven to 425°F.
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Heat the vegetable oil in a large ovenproof skillet over medium-high heat,
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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.
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Add pork tenderloin to the skillet and brown on all sides.
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Cover skillet with oven safe lid and bake at 425°F for 10 minutes.
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Meanwhile, cut bell peppers into strips, sprinkle with salt and pepper, and the garlic and add to the skillet with the pork.
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Cook pork and vegetables together, until vegetables are soft, and the pork is cooked (thermometer needs to read 145°F), about 10-15 minutes.
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Remove skillet from oven, and remove pork and vegetables to a plate, and keep warm.
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Place the skillet on the stove, and heat to medium-high.
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Sprinkle the surface with the flour and whisk in the chicken stock gradually. Season with salt and pepper and cook until gravy is thickened.
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Slice the pork tenderloin and pour gravy over the top.
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Devour.