Easy Pork Tenderloin Steaks
These Easy Pork Tenderloin Steaks are very easy to cook up. And,, you can multi task and put together the veggies along with them. All in twenty five minutes.
Ingredients
These amounts are for 4 servings. To change the amounts just scroll down to the recipe at the bottom of this post and change the amount of servings and that will change the amounts of the ingredients. You can also change the amounts to metric.
- 1 and 1/2 lbs pork tenderloin
- garlic powder
- salt and pepper to taste
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- 2 cup frozen pearl onions
- 2 cups cleaned and trimmed baby carrots
- 2 cups frozen peas
And here is how to cook up your Easy Pork Tenderloin Steaks Dinner
Put two large skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
We had some pearl onions in the freezer.
We always have baby carrots and frozen peas so that’s what we’re going to put together along with the Pork Tenderloin Steaks.
No cleaning or peeling necessary.
Just put the carrots and onions in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
When the carrots and the onions have gotten almost as soft as you want them to be add the peas to the skillet. If the veggies are done before the pork tenderloin reduce the burner to a low setting and toss or stir every two minutes or so while you finish up.
Now for the streaks
With a sharp knife trim the silver skin off the tenderloin and cut into 3/4″ – 1″ thick steaks. Sprinkle with salt, pepper and powdered garlic then add. them to the skillet.
About 3-5 minutes a side depending on how well done that YOU like them.
Still soft to a finger poke is rare – starting to get firm is medium and firm is well done.
With an instant read meat thermometer 145°F is rare – 160 is medium and 170 is well done.
When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat to just enough to maintain the simmer.
Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and…..
…your Steaks are ready to serve. Spoon some of the liquid from the pork skillet on the steaks and enjoy!!
And here are a few more pork tenderloin recipes for you
- Pork Tenderloin Medallions with Rosemary
- Pork Tenderloin Medallions
- Honey Glazed Pork Tenderloin
- Pork Tenderloin Fajitas
Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze
Ingredients
- olive oil
- 2 cup frozen pearl onions
- 2 cups baby carrots
- 2 cups frozen peas
- salt and black pepper to taste
- garlic powder
- 1.5 lbs pork tenderloin
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
Instructions
- Put two large skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
- We had some pearl onions in the freezer. We always have baby carrots and frozen peas so that's what we're going to put together along with the Pork Tenderloin Steaks. No cleaning or peeling necessary. Just put the carrots and onions in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
- With a sharp knife trim the silver skin off the tenderloin and cut into 3/4" to 1" thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet. About 3-5 minutes a side depending on how well done that YOU like them. Still soft to a finger poke is rare - starting to get firm is medium and firm is well done. With an instant read meat thermometer 145°F is rare - 160 is medium and 170 is well done.
- When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat to just enough to maintain the simmer.
- Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and your Pork Tenderloin Steaks are ready to serve. Spoon some of the liquid from the pork skillet on the steaks and enjoy!!
