Oh boy, oh boy. Hello crazy easy, and uber flavorful pork tenderloin that can be made ON A WEEKNIGHT. Or every weeknight, because you want this recipe again and again.
I think this is my new favorite thing. It’s that serious.
A lot of nights I’m lazy when it comes to making actual dinner. If there’s not already something in the fridge from a day of recipe testing, then I do this thing where I wait until it’s too late to put together an actual meal, and then scrap together the most random things. Something I can do all of the time, because luckily no one is actually dependent on me for meals. Basically I wake up wanting to cook all of the things, and by mid afternoon I’m too lazy to hold a fork. I think this is why I love breakfast foods so much, and why my dream is to run a bed and breakfast.
But, here’s the point, this I would get up and make this for actual dinner! I’m not just saying that either. It takes hardly any effort, and the result is so full of flavor and beauty, and I just want to eat it all the time.
You’ll love this dish for three reason:
A) You get to take out your cast iron skillet for this one. Anytime I can find an excuse to use my cast iron pan, I’m happy. It’s one of my favorite kitchen tools. Don’t have one? I recommend these ones from Lodge.
2) Pork tenderloin is a major comfort food. It’s one of my mom’s favorite dishes, and I grew up eating it usually once a week. It’s warm and filling and makes your heart sing (yes, I really just said that).
D) This sauce, you guys! It’s not even complicated. Not one bit. But it’s SOOO GOOOOD! Buttery with hints of lemon and garlic, with a touch of brine from the capers … YUM! Everything about it finishes this dish off perfectly.
Please tell me someone caught that movie reference I just made.
- 1 Tablespoon ghee
- 1 Pound pork tenderloin
- 1 Teaspoon dried oregano
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ½ Teaspoon sea salt
- ¼ Teaspoon black pepper
- ¼ Teaspoon crushed red pepper
- 8-10 Small carrots, peeled
- 4 Tablespoons butter or ghee
- 1 Teaspoon lemon juice
- 1 Teaspoon capers, rinsed
- 1 clove of garlic, pressed
- Heat a cast iron skillet (10 inch or larger) over medium-high heat. Preheat oven to 350 degrees.
- In a small bowl mix together all of the spices.
- Rub the spices over the pork tenderloin.
- Heat the ghee in the pan. Sear the pork for 1-2 minutes on each side. When it's ready to turn, the bottom will be browned and it will release easily from the pan. Place the carrots around the pork. 8 fit perfectly in my pan, but you may be able to fit more depending on the size.
- Fill the bottom of the pan with ½ cup of water and transfer the pan to the preheated oven. Cook for 35-40 minutes, or until the internal temperature reaches 145 degrees.
- Transfer the cooked pork and carrots to a plate, and place the cast iron pan back on the stove over low heat.
- Melt the butter in the pan and use a spoon to deglaze the pan (this just means to scrape off the bit of pork from the bottom of the pan). whisk in the lemon juice, capers and pressed garlic over low heat for 1 minutes. Pour the sauce into a sauce dish and serve over the pork and carrots.