{"id":10227,"date":"2019-01-31T04:00:35","date_gmt":"2019-01-31T11:00:35","guid":{"rendered":"http:\/\/www.kyleecooks.com\/?p=10227"},"modified":"2021-03-22T17:01:04","modified_gmt":"2021-03-23T00:01:04","slug":"pan-roasted-pork-tenderloin-30-minute-dinner","status":"publish","type":"post","link":"https:\/\/www.kyleecooks.com\/pan-roasted-pork-tenderloin-30-minute-dinner\/","title":{"rendered":"Pan Roasted Pork Tenderloin (30 minute dinner!)"},"content":{"rendered":"\n

A 30-minute dinner, all cooked in the same pan, this Pan Roasted Pork Tenderloin<\/strong> packs flavor, color AND convenience into your dinner-time routine!<\/p>\n\n\n\n

Check out my Pork Schnitzel<\/strong><\/a>, <\/strong>Balsamic Glazed Pork Chops<\/strong> <\/a>or my BBQ Pork Burgers<\/a><\/strong>, too!<\/p>\n\n\n\n

\"Pan<\/figure>\n\n\n
Pin this recipe for later!<\/a><\/div><\/div>\n\n\n

Alright, listen up folks. This right here is a dinner you’re going to want to make IMMEDIATELY. This is a simple, colorful dinner that you can get on the table in record time.<\/p>\n\n\n\n

I’m a BIG fan of all-in-one dinners, sheet pans, skillets, one-pot, you name it, I love it. And I don’t even do the dishes.<\/p>\n\n\n\n

My family loves this recipe, it is tender, juicy and melts in your mouth. Not bad for dinner that takes only around 30 minutes to make, right?<\/p>\n\n\n\n

My Whisky Glazed Pork Tenderloin<\/a><\/strong> is another massive favorite in my house, for obvious reasons!<\/p>\n\n\n\n

What to serve with Pork Tenderloin<\/strong><\/p>\n\n\n\n

I love Scalloped Potatoes<\/strong><\/a>, but I’m also RATHER fond of this mashed potato recipe, as well as this absolutely delicious Creamy Garlic Parmesan Risotto<\/strong>.<\/a> Green beans are also a great side. Check out these sautéed green beans<\/a><\/strong>!<\/p>\n\n\n\n

After the pork is done, and resting – a little pan gravy is a super easy way to make a killer finishing touch. Plus, making gravy in the same pan you cooked your pork in, means you get alllll the flavor from the pork right there in the gravy.<\/p>\n\n\n\n

Place the pan on the stove over medium-high, and sprinkle a little flour over the top of the pan juices, and make a paste. Whisk in the stock, and some salt\/pepper to taste, and let it thicken. Ta-da!!<\/p>\n\n\n\n

<\/span>Why this recipe works:<\/span><\/h2>\n\n\n