One Skillet Pork Tenderloin and Veggies is a real nice change for a busy weeknight. Twenty minutes, one skillet, gluten free and it is very good. No marinating just cover the tenderloin with salt and pepper. Red pepper flakes also if you like it a little jazzed up.
When you don’t want to be bothered with trimming the silverskin stuff off the tenderloin just get the ones that have been trimmed and vacuum packed with various choices of marinade. Here’s a video showing how to trim the silverskin off a pork tenderloin.
Here you go with your One Skillet Pork Tenderloin.
First slice the tenderloin into 1/2″ slices. Lightly sprinkle with salt and pepper. And, red pepper flakes if you want. I always do. Clean and slice the zucchini into about 1/4″ slices. Cut the onion into strips and chop up the tomato, the garlic and the parsley. Whenever you sauté veggies it helps the flavor a lot if you squeeze the juice from a lemon or lime on them as they cook in the skillet so cut one in half and have it ready to go.
Put a skillet that is big enough to handle the whole shebang on at medium high and add about two tbsp. of olive oil. When it has heated up put in the tenderloin.
Just sear them for about about a minute and turn them over and sear the other side.
Move the meat out to the sides and add the onions and zucchini. Turn them a couple of times to get them browned all over.
Then lower the heat to medium and add the rest of the veggies.
Squeeze on the lemon (or lime) juice. I always just put the rinds in with the veggies for a little added mph. Shake about 1/3 cup shredded parmesan cheese all over it and toss it all together. Salt and pepper to taste and toss a little more.
It’s real easy and real good. Enjoy your One Skillet Pork Tenderloin and Veggies!
- 1 small pork tenderloin
- salt and pepper
- red pepper flakes(optional)
- 2 tbsp. olive oil
- 1 large zucchini
- 1/2 medium size onion
- 3 large cloves garlic
- 1/4 cup chopped fresh parsley or 2 tbsp dried
- 1 Roma tomato diced
- 1/3 cup grated parmesan cheese
- 1 lemon (or lime)
- When you don’t want to be bothered with trimming the silverskin stuff off the tenderloin just get the ones that have been trimmed and vacuum packed with various choices of marinade. Here’s a [url href=”https://www.youtube.com/watch?v=LFVYcfyd_S8″]video[/url] showing how to trim the silverskin off a pork tenderloin.
- First slice the tenderloin into 1/2″ slices. Lightly sprinkle with salt and pepper. And, red pepper flakes if you want. I always do. Clean and slice the zucchini into about 1/4″ slices. Cut the onion into strips and chop up the tomato, the garlic and the parsley. Whenever you sauté veggies it helps the flavor a lot if you squeeze the juice from a lemon or lime on them as they cook in the skillet so cut one in half and have it ready to go.
- Put a [url href=”http://Cuisinart 622 Chef’s Classic Non-Stick Hard Anodized Open Skillet
“]skillet[/url] that is big enough to handle the whole shebang on at medium high and add about two tbsp. of olive oil. When it has heated up put in the tenderloin.Just sear them for about about a minute and turn them over and sear the other side.
- Move the meat out to the sides and add the onions and zucchini. Turn them a couple of times to get them browned all over.
- <iframe src=”http://rcm-na.amazon-adsystem.com/e/cm?t=poppopcooks-20&o=1&p=26&l=ur1&category=rachaelray&banner=0RRQJ2DEVDMSH36YW802&f=ifr&linkID=A2RI3HEX72ZYKP3A” width=”468″ height=”60″ scrolling=”no” border=”0″ marginwidth=”0″ style=”border:none;” frameborder=”0″></iframe>
- Then lower the heat to medium and add the rest of the veggies. Squeeze on the lemon (or lime) juice. I always just put the rinds in with the veggies for a little added mph. Shake about 1/3 cup shredded parmesan cheese all over it and toss it all together. Salt and pepper to taste and toss a little more.
- It’s real easy and real good. Enjoy your One Skillet Pork Tenderloin and Veggies!
