Sunday, September 22, 2019

Quick Roast Pork Tenderloin

Quick Roast Pork Tenderloin

Seared and roasted pork Tenderloin with potatoes and a vegetable
Course: dinner, Main Course, supper
Cuisine: American
Keyword: pork, pork tenderloin, potato, roast, rosemary
Author: crookedtable


  • 1 3 lb pork tenderloin, fat trimmed usually packaged as (2) 1-1/2lb loins per package
  • 4 red skin potatoes – cooked to just soft in microwave Can use any other potato of choice, precooked
  • 8 oz pkg sliced white button mushrooms
  • 2 tsp ground rosemary
  • 1 tsp coarse ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp Tony Chachere's Creole Seasoning
  • 1/2 tsp salt
  • 1/2 tsp dried minced onion
  • 1/2 stick butter (4 tbsp)


  • Begin by melting butter in an oven safe deep side frying pan on medium heat. When melted, add the pork loin. Cook at medium high heat for 7 minutes. Season the top side with half the seasoning, when bottom is browned flip the pork loin and season again. Continue to cook on medium high heat for another 7 minutes. Preheat the oven at this time to 400 degrees. When both sides of the pork are browned, add the mushrooms and precooked potatoes. Sprinkle with a dash of salt, pepper, rosemary, onion and garlic powders. Turn off stove heat and move the pan directly to the oven. Cook for 20 minutes. Remove from oven and let rest for 5 minutes.

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