Seared Pork Tenderloin with Sun-Dried Tomatoes
Seared Pork Tenderloin with Sun-Dried Tomatoes
I’ve been on a kick in recent months with sun-dried tomatoes. I didn’t really use them before this summer. Now I keep dreaming up new meals!
Some of my highlights:
Sun-Dried Tomato Mini Meatloaves
Sun-Dried Tomato Baked Chicken
Simple meals that provide a pack of flavor with this lovely ingredient. I always buy the jarred SDT (yes, I started abbreviating sun-dried tomatoes..but then had to type this out so not a time saver in the end.) I buy the jarred but put them in a colander and run them under warm water to rinse all the oil off. It will be pretty darn oily, so leave it there for a little while and toss them on occasion until you feel they are de-oiled.
I also love seared pork tenderloin. When you sear it on the heated skillet before baking in the oven it brings a lot of flavor out but the oven keeps moisture locked in. This is important when using pork- it can dry out pretty quickly.
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Seared Pork Tenderloin with Sun-Dried Tomatoes
Ingredients
- 1 lb pork tenderloin
- 2 tbsp sun-dried tomatoes, rinsed of oil and chopped
- 4 cloves garlic, pressed or minced
- 2 tbsp dried basil
- 1/4 tsp each salt and pepper
Instructions
- Heat oven to 425F. Sprinkle pork with dry seasonings and rub in all sides of the meat.
- Heat a skillet to medium high heat and coat with cooking spray. Sear all sides of pork tenderloin; about 2 minutes. Place in oven safe baking dish.
- Top pork with chopped garlic and sun-dried tomatoes. Bake for 25 minutes or until internal temperature reads 145 F.