One-Pan Roast Pork Tenderloin
Published by Page Street Publishing Co.
This one-pan dinner is ready in 45 minutes and is absolutely packed with flavor. This recipe uses one of the best do-it-all seasonings on the market: steak seasoning. A mixture of salt, pepper, dehydrated onion, garlic and other spices, it’s a must-have pantry staple. Several varieties of steak seasoning are sold at bulk warehouse stores, which takes the price to pennies per serving. We will also build a delicious sauce in the same pan we roast the pork in to incorporate the flavors from roasting the tenderloin. This pork roast is delicious served with a leafy green or chunks of roasted cauliflower.
- 1 pound to 2 pound (454-907 g) pork tenderloin
- 1 tablespoon (8 g) steak seasoning
- 2 tablespoons (30 ml) heavy cream
- 1 tablespoon (15 ml) stone-ground mustard
Preheat the oven to 350°F (177°C, or gas mark 4).
Pat the pork tenderloin dry and coat it in the steak seasoning. Heat a 12-inch (30-cm) cast-iron skillet over high heat. Pour in the oil and place the pork tenderloin in the pan. Let the pork sear for 5 minutes. Turn the pork tenderloin to the other side and roast it in the oven for 30 minutes.
Remove the pan from the oven and place it on the stove. Remove the pork from the pan and place it on a serving platter. Cover it loosely with foil. Turn the burner onto low heat and add the cream and mustard to the pan. Whisk the sauce together in the pan making sure to scrape up all the great flavor from the bottom of the pan. Heat the sauce over low heat for 3 to 5 minutes to allow the sauce to thicken.
Let the pork rest for 5 to 10 minutes, then slice it into 1-inch (2.5-cm) sections and serve it with the sauce.
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Reprinted with permission from The Frugal Keto Cookbook by Emily Pierce, Page Street Publishing Co. 2020.