Pork tenderloin is one of my go-to simple-yet-versatile mains. One of my favorite ways to cook it is to sear it on the stovetop, toss in some flavorings and pop it in the oven.
2 tablespoons extra-virgin olive oil
1 pound pork tenderloin
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 cloves garlic, smashed
1 small yellow onion, cut into 8 wedges
1 cup grape tomatoes
5 sprigs fresh thyme
2 tablespoons balsamic vinegar
Preheat oven to 375°F. Heat oil over medium-high heat in a medium-sized, oven-proof skillet.
Pat pork tenderloin dry, cut into 3 equal portions and season with salt and pepper. Add pork pieces to the pan and sear until brown. Flip to sear the other side. Once golden, add the garlic, onion, tomatoes, thyme and balsamic to the pan. Place pan in the oven and cook for 15-20 minutes, until the internal temperature reaches 145°F.
Remove the pork from the oven and allow to sit for 10 minutes before serving. Serve as is, or slice each piece of pork into thin medallions. Drizzle pan juices over each serving - it's also great drizzled over rice served alongside. Enjoy!
- Serving Size:
- Calories: 385
- Sugar: 15.4 g
- Sodium: 303.9 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Carbohydrates: 32.3 g
- Fiber: 5.9 g
- Protein: 35.6 g
- Cholesterol: 98.2 mg
Keywords: pork loin, pork medallions, balsamic vinegar