Quick Pork Tenderloin Dinner
We had our daughter over for dinner the other night. This Pork Tenderloin Dinner is a favorite of her’s and Gammy soooo,,yup. It only takes about twenty five minutes or less. It’s good and we even have it sometimes when our daughter isn’t visiting. Because,,,,Gammy likes it.
Ingredients
- Olive oil
- 1 Small Pork Tenderloin
- 1 medium sized onion cut into wide strips
- 1 small zucchini sliced into about 1/4″ slices
- 4-5 cloves of garlic sliced or chopped
- 2 fresh Roma tomatoes cut intro 1/2″ chunks
- 3/4 cup sliced mushrooms
- ground black pepper – to taste
- 1/2 cup grated parmesan cheese
And here is how to easily put together your Pork Tenderloin Dinner
You could use just plain pork tenderloin and jazz them up with your own choice of rub or marinade. We really like this kind that we get at our grocery store. It’s ready to go out of the package.
Put a skillet on at medium high and eyeball enough olive oil to coat the bottom. Put the tenderloin in the skillet and sear it on all sides. Don’t worry about not getting it cooked all the way thru it’s going to finish with the veggies.
While the tenderloin is doing it’s thing get your veggies ready. Chop up the onion and the garlic. Slice up the zucchini. Cut the tomatoes into about 1/2 inch chunks. I went with some jarred shitaki mushrooms so all I had to do was get some out of the jar.
When the tenderloin is seared to your liking slice it up into about 3/8″ thick slices.
And put the slices back into the skillet. Add the onion and zucchini.Then some black pepper. Shake some grated parmesan on top.
Toss or flip it altogether as it cooks. When the onion is starting to get translucent and the zucchini is starting to get singed looking add the tomatoes, garlic and mushrooms. What the hell, let’s add some more grated parmesan.
Toss it and flip it some more as it finishes up. As soon as the tomatoes start to look a little wimpy serve it up! Enjoy your Pork Tenderloin Skillet – and Veggies!
We had some microwaved “baked” potatoes and some of Poppop’s No Knead Bread with ours. I topped my potato with olive oil instead of butter. Sticking to the Mediterranean Diet I’ve lost some weight and feel better.
Here are some more Pork Tenderloin recipes for you.
Pork Tenderloin Dinner - and Veggies - Gluten Free - Paleo
Ingredients
- olive oil
- 1 small pork tenderloin
- 1 medium onion cut into wide strips
- 1 small zucchini sliced into about 1/4" slices
- 4-5 garlic cloves sliced or chopped
- 2 fresh Roma tomatoes cut into 1/2" chunks
- 3/4 cup sliced shitaki mushrooms any kind of mushroom works
- ground black pepper
- 1/2 cup grated parmasan cheese
Instructions
- Put a skillet on at medium high and eyeball enough olive oil to coat the bottom. Put the tenderloin in the skillet and sear it on all sides. Don't worry about not getting it cooked all the way thru it's going to finish with the veggies.
- While the tenderloin is doing it's thing get your veggies ready. Chop up the onion and the garlic. Slice up the zucchini. Cut the tomatoes into about 1/2 inch chunks. I went with some jarred shitaki mushrooms so all I had to do was get some out of the jar.
- When the tenderloin is seared to your liking slice it up into about 3/8" thick slices. And put the slices back into the skillet. Add the onion and zucchini. Then some black pepper. Shake some grated parmesan on top.
- Toss or flip it altogether as it cooks. When the onion is starting to get translucent and the zucchini is starting to get singed looking add the tomatoes, garlic and mushrooms. What the hell, let's add some more grated parmesan. Toss it and flip it some more as it finishes up. As soon as the tomatoes start to look a little wimpy serve it up! Enjoy your Pork Tenderloin Skillet - and Veggies!
