Description
Seared pork tenderloins finished in the oven in a sauce of tangy tomatillo salsa and white beans - a quick weeknight one-pan dinner.
Ingredients
Scale
- 1 teaspoon vegetable oil
- 2 pork tenderloins, about 1 pound each
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 2 cups tomatillo salsa (homemade, or 16 ounces good store-bought salsa)
- 2 cups white beans, drained and rinsed (homemade, or one 15 ounce can)
Instructions
- Season the pork: Heat the oven to 400°F. Pat the tenderloins dry, trim off the silver skin if you like, and sprinkle with the salt.
- Sear the pork: Heat the oil in a 12 inch oven-safe frying pan over medium-high heat until shimmering. Add the tenderloins, and sear for 3 minutes, until well browned. Turn them a third of the way over, sear 3 minutes, then turn and sear a final 3 minutes. (Tenderloins have three "sides.") Move to a plate.
- Add the salsa and beans: Add the salsa and beans to the pan, and stir, scraping up the browned bits. When it simmers, return the pork to the pan, nestling it into the sauce.
- Roast: Move the pan to the oven (careful, it's heavy), and roast for 15 to 20 minutes, until the thickest part of the pork reaches 145°F.
- Rest and serve: Move the pork to a cutting board, and rest for 5 minutes. Spoon the salsa and beans onto a platter, slice the pork 1/2 inch thick, and serve it on top.
Equipment
Buy Now → Notes
Equipment: A 12 inch oven-safe frying pan, or a wide Dutch oven.
Stovetop version: Instead of moving the pan to the oven, cover it, reduce the heat to a simmer, and cook, turning the pork occasionally, until it reaches 145°F.
Spice rubbed pork: Add 1/2 teaspoon chili powder and 1/2 teaspoon ground cumin with the salt.
Other salsas and beans: Use your favorites - chipotle salsa and black beans are especially good.
Serve with white rice, tortillas or tortilla chips, and a green salad.
Inspired by Rick Bayless's Salsas That Cook.
- Prep Time: 10 minutes
- Cook Time: 30 minutes