Pork Tenderloin

I struggle with making the perfect pork tenderloin.  So frustrating that I shy away from making it, that is, until I decided to try something totally different.  Worked out fabulously!


Ingredients:
2 small pork tenderloins or cut one large in half
Olive Oil
Italian Seasoning
Lots of black pepper
Garlic Salt

Directions:
Allow pork to come to room temperature -- approximately 30 minutes on the counter.  Cut the bluish lining off -- pork tenderloin is one of the leanest meat you can purchase, but there is still a little fat that appears to be a "lining" at different places on the meat.  Using a sharp knife, slice it away as much as possible and discard.

Rub each tenderloin with olive oil and sprinkle lots of Italian Seasoning, black pepper, and a little (not much) garlic salt evenly on both sides of the tenderloin.

Heat an iron skillet and fry each tenderloin in olive oil for 5 minutes each side.  Heat oven to 425 degrees and bake for 10 minutes in either the cast iron skillet or in a casserole dish that has been greased with a little olive oil.  Remove tenderloin and cover with foil and allow to "rest" for 15 minutes prior to serving.  Meat should register 145 degrees on a meat thermometer. 

I also made a clear brown sauce -- using the droppings from the skillet --

Directions:
Add about 1/4 cup Vermouth and a little fennel seed to the dark brown broth (make sure you scrape up all the brown bits in the skillet while frying tenderloins).  Add a little salt and black pepper to this liquid.  Add approximately 1/2 cup chicken stock or broth -- bring to boil and cook until liquid is reduced by half.  Turn burner to low and add 2 tablespoons butter.  Stir well and serve this wonderful broth over meat.  Delicious!

Note:  If you have trouble cleaning a pan as there are stuck bits and particles, try putting a little water in the pan and boil on high for about 5 minutes -- cleanup is a lot easier.