Blackened Pork Tenderloin
This is the quickest main dish you can make! If you are looking for a lean, high protein dish, this blackened pork tenderloin is for you!
Servings: 6
Equipment
- 1 nonstick or other skillet
Ingredients
- 2 pounds pork tenderloin mine were small, so this was 2 pork tenderloins.
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning You might want more, depending on how spicy you l like your food.
- 1 teaspoon salt this amount is a personal preference, you may want more.
- ½ teaspoon ground black pepper
Instructions
- Trim your pork and cut it into 1-inch chunks. I wouldn't stress too much about being perfect here with the trimming, some fat on the pork is okay.
- Heat your olive oil in the pan over medium-high heat. Once it is heated, sprinkle the pork with the 1 tablespoon blackened seasoning, salt, and black pepper. Rub it in and add the pork immediately to the hot skillet.
- Cook for 2-3 minutes on the first side, flip and cook on the other side. You don't want to cook these for too long as pork tenderloin is really lean meat and it will dry out if it is overcooked.
- Take your pan from the heat and you are ready to serve! That is it. I told this recipe was going to be quick to make and also will disappear just as quickly!
Notes
- As noted above, be careful not to overcook. Pork tenderloin is so lean it will dry out quickly if you aren't watching it. I also find it cooks best over quick, high heat. This is also noted in the how-to section.
- There are a lot of different blackened seasonings, and they will all carry just a little bit. I have tried quite a few different kinds and have not found one yet I don't like.
- This recipe can also be done by cutting the pork into medallions. I would recommend not cutting them more than ½-inch thick, then they will cook quickly too. They will take a LITTLE longer to cook on each side, but not much. I would say maybe 2-3 minutes per side.
- This pork is also really good in a buddha bowl or even topping a salad. You can also put these into a bowl and serve them as an appetizer. I promise you cannot go wrong with however you decide to serve these.