Did you know that pork tenderloin is as healthy as chicken breast? You do? Well,then good for you, but in case you don’t, read the facts here.
Pork tenderloin is one of my favorite cut of meat. It’s perfect for quick and easy meal, it takes almost no time to cook, it’s as versatile as chicken tenders; so if you’re like me who likes chicken very much, it won’t hurt to lay off the chicken once in a while and try to make dishes with pork tenderloin..
For those who are busy and barely have time to cook: Before you reach for a can opener (like I used to do) or for a phone for food delivery, consider dishes like this one. It’s so easy you won’t believe how. The only basic skill you need is pan-frying, if you know how to pan-fry, you can ace this dish.
As much as possible, please try to avoid canned goods or fast food, I know they’re hassle-free and delicious, ( I’ve been that road before and I guess it’s alright to do it once in a while ) but cooking can be a lot more fun and easy and can give more gratifying result. Try to learn how to cook, believe me, you’ll thank yourself later on in life, I know I do.
Here’s an easy way to get started:
cut tenderloin into thin slices; season with salt and pepper and pan-fry
with little oil; set aside
de-glaze the pan by boiling/ cooking glaze ingredients in the same pan
pour over the cooked tenderloin.. finished! Serve this with cooked rice or pasta..easy-peasy, right?
RECIPE FOR PORK TENDERLOIN with ORANGE-CHILLI GLAZE
inspired by this recipe
1/3 cup honey
1/4 cup fresh orange juice
1 scant teaspoon dried rosemary, crumbled
1 tablespoon balsamic vinegar
1 tablespoon red chili pepper flakes
Salt and pepper, to taste
400 g pork tenderloin, sliced (about 1/4 inch thick)
Salt and pepper
Heat a pan with 2 tablespoon cooking oil over medium high heat. Season thin slices of pork tenderloin with salt and pepper. Pan fry on the heated pan turning to brown the other side. Set aside.
In a bowl combine all glaze ingredients, pour into the same pan where the tenderloin was cooked. Bring to a boil, scraping the bottom. Season with salt and pepper to taste. Lower the heat and simmer, pour over the cooked tenderloin slices.
It’s done! Serve with steamed rice or cooked pasta.
Pork Tenderloin with Orange-Chilli Glaze
- HEAT A PAN WITH 2 TABLESPOON COOKING OIL OVER MEDIUM HIGH HEAT. SEASON THIN SLICES OF PORK TENDERLOIN WITH SALT AND PEPPER. PAN FRY ON THE HEATED PAN TURNING TO BROWN THE OTHER SIDE. SET ASIDE.
- IN A BOWL COMBINE ALL GLAZE INGREDIENTS, POUR INTO THE SAME PAN WHERE THE TENDERLOIN WAS COOKED. BRING TO A BOIL, SCRAPING THE BOTTOM. SEASON WITH SALT AND PEPPER TO TASTE. LOWER THE HEAT AND SIMMER, POUR OVER THE COOKED TENDERLOIN SLICES.