It’s gotten to the point now where I scour for specific recipes online and then scribble them down on a scrap sheet of paper as opposed t my nice recipe cards. Pathetic, don’t you think? Well, this recipe was no different. Because let’s be honest, most nights I barely have a vague idea of what I’m cooking for dinner, but that’s pretty much where it ends. So I end up in front of the computer searching for something perfect.
The other night I was in dire need of a skillet pork tenderloin recipe. I wish I had 2 hours to cook a pork tenderloin in the oven, but I don’t. I don’t mind eating late, but I don’t want to sit down to dinner at 9pm. And besides, preparing anything in a skillet always makes me happy.
If you’re anything like me, you want to eat fast….
Here’s a quick and painless skillet pork tenderloin recipe to add to your arsenal:
2 tbsp butter
1 pork tenderloin, cut in 1/2in slices
1 can chicken broth
2 tsp worcestshire sauce
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp lawrys seasoning salt
6 red potatoes, cubed
1/2 cup diced onion
1 cup mushrooms sliced
Melt the butter over medium high heat. Coat the sliced pork tenderloin with black pepper and Lawry’s seasoning salt. Add to the melted butter. Cook 3-5 minutes or until brown on both sides.
Remove from heat.
Add broth, worcestershire sauce, salt and pepper, and potatoes to skillet. Bring to a boil.
Reduce heat to low, cover and simmer 10 minutes or until potatoes are tender. Stir in mushrooms, onions, pork tenderloin. Cover and simmer an additional 5 minutes or until veggies are tender.
Serve and enjoy in a nice and timely fashion.