Sautéed Pork Tenderloin

Sloane Taylor
Sloane Taylor 3 Min Read

Busy schedules don’t always allow for much time in the kitchen.

This is a tasty dinner that helps to keep your life free and easy.

female chef

Sautéed Pork Tenderloin

  • 1 pork tenderloin for every two people*
  • Olive oil to cover
  • ¼ cup dry white wine
  • 2 cloves garlic pressed
  • 6 sprigs fresh parsley or 1 tsp. dried
  • 8 sprigs fresh thyme or 1 tsp. dried

Carefully cut away the silver streaks and connective tissue from the tenderloin.

Combine all ingredients in a glass bowl or plastic bag. Marinade in the refrigerator for 2 – 6 hours.

Preheat oven to 450°F 230°C.

Discard marinade. Lay meat on a foil lined cookie sheet. Roast 20-20 minutes.

Let meat rest 5-10 minutes under a foil tent. This allows the juices to remain in the meat when sliced.

Carve into ½ inch thick slices and serve.

*Pork tenderloin packages usually contain 2 pieces of meat. If you only use one, the other freezes well for use at a future date.


Baked Potatoes

  • 1 russet potato per person
  • Olive oil
  • Aluminum foil
  • Butter
  • Sour cream
  • Chives
  • Black pepper

Preheat oven to 400°F 200°C.

Wash potatoes under cool water. Pat dry. Poke several sets of holes in each potato with a fork. This stops the potato from bursting as it bakes.

Rub potatoes with a small amount of olive oil to keep the skin soft.

Wrap each potato in a section of foil, then lay on a cookie sheet. Bake for 50 minutes or until a toothpick inserted in the potato shows no resistance.

Serve with butter, sour cream, chives, and pepper.

Set the foiled potatoes on top of the stove while the tenderloin is roasting. They will remain toasty hot.


Sautéed Broccoli

  • 1 head broccoli
  • 3 tbsp. olive oil
  • 1 tbsp. butter
  • ¼ cup Gorgonzola crumbles or amount to taste

Cut the broccoli flowerets into serving pieces. Discard the stalk.

Pour olive oil in a medium-size frying pan. Heat oil on medium high until it shimmers. Add the broccoli and butter.  Stir to coat the broccoli well.

Sauté until crisp tender, about 8 – 10 minutes.

Sprinkle gorgonzola crumbles over the broccoli and serve.

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Award-winning author Sloane Taylor is a sensual woman who believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after. Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives. Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life. Feel free to email me at sloanetaylor@comcast.net or visit my blog http://sloanetaylor.blogspot.com/