|Grilled Pork Tenderloin, Baked Potatos, Corn, Broccoli and Cheese|
This pork tenderloin was easy to make and you can put whatever side that you want with it.
Now if you have never cooked pork tenderloin before please listen carefully....toward the fat end of the tenderloin (normally come two to a package) there is this white shiney layer of something, sometimes it is covered by a thin layer of fat. You want to very carefully trim that off. You can't chew it, it makes it hard to cut the meat...it is just generally unneccessary. So take a thin knife (I find a filet knife works best), start at the narrow end and just shave it off.
Ok...that is the only difficult part of preparing pork tenderloin. I placed mine in my favorite meat marinade (post on that at a later date) in a ziploc bag for about 30 minutes while I did my dishes (my never ending task).
|Cast Iron Grill Pan|
I heated my grill pan, till it was piping hot...about 10 minutes on medium low heat! Then I seared each side of my pork for about 5 minutes each. I then placed both of the pork tenderloin in a 9x13 casserole dish and baked it in the oven for 30 minutes at 350 degrees.
After removing it from the oven I let the meat rest for about 10 minutes.
|Sliced Pork Tenderloin|