30 Minute Roasted Pork Tenderloin Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 tablespoon unsalted butter
- salt and fresh ground black pepper
- 2 tablespoons canola or vegetable oil
- 2 (1 to 1 1/2-pound) pork tenderloins (also called p
- 1 tablespoons seasoning blend/rub of your choice fresh or dried
- 3/4 cup wine broth, apple cider or a combination
- Carbohydrate 0.75622 g
- Cholesterol 5.08833333333333 mg
- Fat 6.4612699961607 g
- Fiber 0 g
- Protein 0.0395416666666667 g
- Saturated Fat 1.55020308305057 g
- Serving Size 1 1 Serving (35g)
- Sodium 27.4865 mg
- Sugar 0.75622 g
- Trans Fat 0.189651416619942 g
- Calories 80 calories
Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then generously season with salt and pepper. Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.
