Easy Pork Dinner

Like in many other states, we've had a hotter-than-usual summer in terms of temperature and humidity. That means easy at-home delicious meals are favorites with us.

And, this one is not only easy, delicious and economical as well.That's why we buy a couple of pork tenderloins when there's a sale at the local supermarket and that happens quite often. 

The recipe is very easy in terms of ingredients, prep and cooking times. It requires a high cooking temperature, which could be something to avoid on a really hot day. Be sure that the kitchen exhaust fan is turned on. Thankfully, the cook time is short.

Seasoned Pork Tenderloin

• 1-1/2 lb pork tenderloin
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1 TBSP olive oil
• 1 tsp minced garlic
• 1 TBSP brown sugar
• Salt & pepper

Preheat oven to 425 degrees F.

1. Mix together dry ingredients in a separate bowl until well blended. Rub seasonings over the tenderloin on both sides, pressing so seasoning adheres well to the tenderloin.
2. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and sauté, stirring, for 1 minute. 
3. Put tenderloin in skillet and cook for 10 minutes, searing each side; use tongs to turn it.
4. If the skillet is oven safe, transfer it to oven; if not, transfer to a roasting pan and bake for 20 minutes to 145 degrees. 
5. Let meat rest for 5-10 minutes before slicing and serving.

I was busy preparing this meal and forgot to take photos. But, that would have been difficult once I was rubbing the spices on the pork. (Your hands become colorful and messy.)

Speaking of colorful, the tenderloin was served with a medley of zucchini, yellow squash, red and yellow peppers and onions. 

Veggies were cut into chunks, tossed with seasonings of thyme, rosemary, sage, kosher salt and pepper, and roasted at 400 degrees for 30 minutes. (Hint: start veggies 10 minutes before the pork is put in so the meal will be cooked and ready to serve at the same time.)

Grenville declared this meal a keeper with a forks up. And, we had leftovers, much appreciated, especially in summer. At times, to avoid lighting the kitchen oven, I've skipped the searing and cooked it in a countertop toaster oven.

A great thing about pork tenderloin is the variety of ways it can be prepared and cooked. besides being roasted whole, it can be cut in pieces creating pork medallions which can then be seasoned, cooked on top of the stove and served with a quick pan sauce: after removing the pork, deglaze the hot skillet with chicken broth or white wine to stir up the browned bits. Turn the heat to low and whisk in some butter and a dash of Dijon mustard for a quick and easy sauce.