I love to cook pork tenderloin with Ina Garten's Lemon-Herb Pork Tenderloin recipe, however I wanted to try something different. This is a great option if you don't have a grill, it's too cold or raining and don't want to grill, or just want to try something different.
Ingredients:
1 1/2 pound pork tenderloin
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 cloves garlic, crushed
1 tablespoon olive oil
1 lemon, sliced
Preparation:
1. Preheat the oven to 425 degrees.
2. In a small bowl mix together the herbs, salt, and pepper. Rub all over the pork, pressing the mixture into the meat so it is well coated.
3. Heat oil in a large cast iron skillet on medium-high heat. Sear the pork tenderloin in the pan, turning to sear each side. This takes about 10 minutes total.
4. Transfer the pork to the oven and cook for 10 minutes. Add the lemon slices to the skillet with the pork and cook for 10 more minutes or until cooked through and the internal temperature of the pork is 145°F.
5. Remove from the oven, cover with foil, and let stand for 5 minutes.
Ingredients:
1 1/2 pound pork tenderloin
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 cloves garlic, crushed
1 tablespoon olive oil
1 lemon, sliced
Preparation:
1. Preheat the oven to 425 degrees.
2. In a small bowl mix together the herbs, salt, and pepper. Rub all over the pork, pressing the mixture into the meat so it is well coated.
3. Heat oil in a large cast iron skillet on medium-high heat. Sear the pork tenderloin in the pan, turning to sear each side. This takes about 10 minutes total.
4. Transfer the pork to the oven and cook for 10 minutes. Add the lemon slices to the skillet with the pork and cook for 10 more minutes or until cooked through and the internal temperature of the pork is 145°F.
5. Remove from the oven, cover with foil, and let stand for 5 minutes.