Oh wow. It has been WAY too long y’all. I haven’t posted my Sunday Summaries, restaurant reviews, nothing in two weeks! Yikes. Lots of exciting things are going on in the world of Anna though, and I am so excited to share some of them with you all soon. I have been working hard to make sure I get some time scheduled in the kitchen to refuel and just process life as it flies by which has been really great.
I haven’t had much time to get too creative lately, but I have enjoyed cooking a few things that I haven’t made in a while, like pork tenderloin! I love pork when it’s done right, which is sometimes hard to come by, so I was determined to make a fool proof, easy pork tenderloin that is quick, tasty, moist (or, tender, for those of you that hate that word), and super easy to clean up after. I ate this pork for a few days in a number of different ways, I chopped some up into fried eggs and kale for breakfast, put some cold chopped up onto a salad, and had it as a snack a number of days when I got a bit hungry! It was great cold out of the fridge or heated up!
I hope you enjoy, let me know what you think and what you serve it with!
1.5 lbs pork tenderloin
3/4 tsp sea salt
1/2 tsp sumac
1/2 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp garlic powder
1.5 tsp olive oil
Preheat oven to 350
1. Put all seasonings and olive oil into a bowl and mix well – set aside
2. Put a large cast iron skillet over high heat for 5-7 minutes
3. Once skillet is very hot, take out pork tenderloin and pat dry with a paper towel. Using your fingers, spread the seasoned oil all over the pork tenderloin and place immediately into the pan
4. Sear the tenderloin on all sides, rotating every 3-4 minutes until browned, about 10-12 minutes
5. Turn the stove off, and transfer the entire skillet to the oven for 20 minutes
6. Place the pork onto a cutting board and immediately cover with foil and let rest for 10 minutes before slicing!