Pan seared pork tenderloin with baked potato

[Brett-EDH]

Whipped this up real fast.

SPG evoo on large cut pork tenderloins.

Pan seared in evoo.

Dazed the pan with water and bullion powder. Added shallot and garlic, rosemary and thyme. Added a knob of butter at the end.

 

[JohnTak]

Really nice dinner on a rainy night!

 

[Brett-EDH]

Really nice dinner on a rainy night!

Both the wife and I thought it was very good. Filling but not heavy and with lots of flavor.

On the list to do again. Pork filet mignon with pan jus.

 

[DanHoo]

That looks tasty

 

[JimK]

Works for me!

 

[Barb D]

Brett, that looks great.

 

[RLittle]

That looks good. You just cut the tenderloin in chunks and grill it?

 

[Kevin L (NKY)]

Brett that and a salad and i'm good to go. Nice dinner.

 

[Brett-EDH]

That looks good. You just cut the tenderloin in chunks and grill it?

Yes, each chunk was around 2.5.3 inches thick.

You can grill these too. Basically this is pork fillet mignon.

I pan seared it to build a crust and cooked it to 138°. Different pieces were done at different times so you must monitor time and temps as cooking these this way.

It was actually quite good. Much lighter than beef and a lot less expensive too.

Flavor was excellent from the pre seasoning. And the pan sauce was very simple and added good flavor to each bite.

 

[Brett-EDH]

Brett that and a salad and i'm good to go. Nice dinner.

Yeah, we need to grocery shop. The house is very light on fresh veggies right now.

Heck, a good Caesar would work well too.