Fast Pork Tenderloin Recipe

This one is a family favorite, and it's really lovely to serve to guests, too. Best of all: this amazingly delicious meal, fancy enough to serve at a party, doesn't cost very much at all.

We buy our pork tenderloin from our local warehouse club. They sell a package of two boneless tenderloins for around $6.00. This amount is enough to feed our family of 5 with just enough left over for Mommy to enjoy as a snack the next day, cold from the refrigerator. ;) Keep in mind, our kids love this recipe and always have seconds, sometimes thirds.

1. Place the pork in a bowl with some good olive oil and coat well. Let sit while you prepare the next step.

2. In a shallow dish (I use one of my large rectangular Pyrex dishes) sprinkle a fine layer of salt, coating the bottom of the dish. (To your taste, of course) Top that with a fine layer of freshly ground black pepper. Sprinkle a little garlic powder over that and then finely chop up some fresh rosemary (dried works too) and sprinkle that over your other spices. Make sure each spice is evenly spread over the whole bottom of your dish.

3. Roll one of the pork tenderloins through the spices, generously coating it as you go. Sop up every last bit of those spices, and don't forget the very ends!

4. Repeat steps 2 and 3 for each pork tenderloin. (I have found that this is the best way to make sure you have an even and heavy coating of spices on your meat!)

5. Lay the meat on a dish to rest while you heat up a skillet.

6. Put a few tablespoons of olive oil in the bottom of your largest cast iron pan. Let it heat up over medium heat for a few minutes, just until you start to really smell that oil, but before it starts to smoke.

7. Lay two pieces of meat in the skillet and set your timer for 4 minutes. Don't touch them! They'll get a beautiful sear on the outside and the flavor of the rosemary will actually begin to penetrate the meat.

8. When the timer goes off, roll the tenderloins just a quarter turn and set the timer for 4 minutes again.

9. Roll another quarter turn and leave alone for 4 more minutes.

10. Roll the last quarter and leave alone for just 3 minutes if you like medium, 4-5 minutes if you like well done. (We like medium!)

11. Let rest for about 6-8 minutes and you are ready to eat! To serve, slice in 1/2" thick rounds and layer on a plate next to a salad and some rice, or mashed potatoes. If you'd like a grave, the pan drippings will make a delicious sauce!

I hope you enjoy this dish as much as we do!