Hubs has been taking over the kitchen lately, so sorry about the lack in blog posts. With thanksgiving last week, my schedule got thrown off and I didn't really realize I hadn't cooked in a while. I am back in the kitchen today. Hubs was wanting pork the other night and I just wasn't in the mood, so now I feel bad and wanted to cook tenderloin for him. However, I also wanted to keep it simple. What is more simple than a one pot dish? Okay well you technically need two because I serve it over brown rice, but you get the idea.
I love this recipe because it has just a few ingredients, yet has lots of flavor. I feel like this is one of those recipes that seems like you have lots of skills in the kitchen, but really its pretty simple.
Okay enough blabber, lets move on to today's recipe.
Pan Seared Pork Tenderloin
GF/DF
Ingredients:
3 T all purpose flour (GF works fine)
1 t salt
1 T dry mustard
1/4 t black pepper
2 cups fresh brussels sprouts
about a 1 pound pork tenderloin
2 T extra virgin olive oil
1 1/2 C chicken broth
1/2 cup water
1 1/2 - 2 cups cooked brown rice
What to do:
In a small bowl, mix the first 4 ingredients together well.
Wash, trim the ends, and slice your brussels in half.
Remove any dark green outer leaves.
Trim an excess fat off the pork tenderloin.
Slice tenderloin into 1 inch medallions.
Cover both sides of the pork medallions with the dry ingredient mixture.
Heat olive oil over medium heat in a large, deep skillet. Swirl the pan to make sure the oil covers the entire pan.
Place pork medallions into the hot skillet.
Sear the meat, about one minute per side.
Once all medallions are flipped, add in your brussels sprouts.
Pour your chicken broth and water into the hot skillet with the meat and vegetables.
Lower the heat, cover, and allow to simmer for about 30 minutes. Watch the mixture as you may have to add a little more chicken broth to keep the pain from drying out.
Serve over brown rice and you have dinner!
Thanks Y'all!
-Wise Wife
No comments:
Post a Comment