Pork tenderloins are lean but flavorful and great for a quick easy and impressive meal. What I love about pork tenderloin is its ability to work so well with different flavors and of course, different sides. This meal works perfectly with creamy mashed potatoes and roasted Brussel sprouts. The dish is made with vegetables roasting with it for a sweetness but the Brussel sprouts will add a needed depth to the dish. Of course be creative with the sides you add!
- 3-4 lbs pork tenderloin.
- 2 tbsp coconut oil
- Salt and pepper to taste
- 2 tbsp herbs de Provence (combination of thyme, rosemary and a few extra ingredients)
- 1 tbsp garlic powder
- 1 onion, sliced
- 1 bell pepper, sliced
- 1/2 cup balsamic vinegar
- Preheat your oven to 400 degrees F.
- Heat the coconut oil in a cast iron skillet (or other oven safe skillet) over high heat on the stove top.
- Season all sides of the pork with sea salt, pepper, garlic powder and herbs de Provence.
- When the oil is hot, sear the pork on all sides until evenly brown. The pork should sizzle when you put it in the pan! If it doesn't, it's not hot enough. Searing the meat will lock in the moisture – mandatory step for a great tenderloin!
- When the pork is browned, remove it from the pan and add in the onions and peppers. Season with sea salt and pepper.
- Add the pork back in to the skillet. The onions and peppers serve as a bed so the pork doesn't
- Transfer the skillet to the oven and roast uncovered for 20 minutes.
- Remove the pork from the oven and let it rest before slicing for 10-15 minutes.
- While the pork is roasting, make the balsamic glaze. In a small saucepan, heat the balsamic vinegar over medium heat. Let it simmer until it has reduced by half. As you let it cool, it will thicken.
- Drizzle the glaze over the pork or serve on the side as a dipper.