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Easy Weeknight Pan-Seared Pork Tenderloin

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A quick pork tenderloin is the perfect fancy, delicious dinner for busy nights. Whether you’re having company, or just want to make something a little more special than usual, this is a simple, yet tender protein option that’s ready in minutes. We served ours with a piquant sauce gribiche, sliced fruit, and this creamy polenta.

Pan-Seared Pork Tenderloin (adapted from Epicurious)
Ӭserves four

4 tablespoons olive oil, divided
1 1/2 teaspoons sea salt
1 teaspoon fresh ground black pepper
2 tablespoons fresh thyme leaves
1/2 teaspoon red pepper flakes
2 pounds pork tenderloin (roughy 1 1/2 – 2″ thick), fat trimmed

In a small bowl, whisk together the olive oil, sea salt, pepper, thyme, and red pepper flakes. Place the pork in a baking dish, rub prepared mixture on both sides of the pork, and set aside for about 20 minutes.

Heat the remaining 2 tablespoons of the olive oil in a large skillet with deep sides over medium-high heat. Add the pork and cook each side until it is nicely browned, about 4 – 5 minutes per side, depending on the thickness. Reduce heat to medium, cover, and cook for an additional 3 – 4 minutes, or until the temperature has reached 145 degrees. This is the FDA recommended temperature for pork—we pull ours around 140 degrees.

Rest the pork on a cutting board for 5 minutes. Slice the pork into 1″ thick diagonal cuts, plate, drizzle with the sauce or garnish of your choice (we used an herbaceous sauce gribiche), and serve.

More from Brooklyn Supper on Babble:
10 Ideas for Healthy Halloween Snacks That Kids Will Love
12 Fun-Sized Treats for Your Halloween Party
10 Ideas for Healthy Halloween Candy

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