We tend to exhaust most of our creative energy at mealtime into the side dishes, breads and desserts we serve with and after our meals. That said, the protein in our meals is typically simply prepared with ingredients that complement the flavor profile of our sides. A frequent dinner protein in our farmhouse is pork tenderloin. It's low in fat and calories, versatile, easy to prepare, and very tasty. You can pair this simple preparation with just about anything and the pan drippings are the perfect base to any pan sauce your heart desires.
1 pork tenderloin (approximately 1 1/2 lbs.)
Trim excess fat and silver skin off of the pork tenderloin with a sharp knife.
Salt and pepper the exterior of the pork tenderloin to your desired level of spice.
Rub tenderloin with olive oil.
Now You're Cookin':
Preheat the oven to 425 degrees F.
Heat a large, oven-safe skillet over medium-high heat.
Sear all sides of the pork tenderloin for 2 minutes per side. Do not move the pork around more often than every 2 minutes as it will inhibit browning.
Place entire pan in the preheated oven and cook an additional 8-10 minutes. 8 minutes will leave a slightly pink center throughout.
Let pork rest 5-10 minutes to re-distribute the juices.
Slice into medallions.