One-pan meals are my favourite – fast and a lot less clean-up. On days when we come home from work and need to get dinner on the table, I often choose this recipe. It’s not pasta, but just as easy to make. Truth be told, I often have to make a conscious effort not to default to pasta. You know, those days when you feel drained after driving home from work. When your kids ask for a million things as soon as you pick them up from school? The day you had grand ideas of serving a healthy and nutritious meal, but once you’re standing in the kitchen at 5:30 pm all you want to do is drop that box of Barilla into boiling water and call it a day? Those days, when you know that if you served said box of Barilla with jarred tomato sauce and a healthy sprinkling of fresh Parmesan shavings, you’d be set and your kids will gobble up their plates? Yes those – try to make this instead. You’ll gobble it up and if you’re lucky your kids will as well, but I won’t guarantee that, because kids are just weird that way.
I adapted this recipe from Sarah Carey . Do you get her Everyday Food recipe videos? I love them. They inspire me to try new things – even during the week. The recipes are easy and foolproof and the videos are short and very instructional. I highly recommend you subscribe to them – even if you don’t cook each and every recipe, you’ll be happy to get the food inspiration.I also think the combination of pork tenderloin with the lemons presents itself very nicely, so it would work really well if you had company. It looks fancy without being fancy. Adding lemon to a meal just makes it so much better, don’t you think?
- 2 tablespoons olive oil
- 1 pound red potatoes, cut into 1/2-inch cubes
- Coarse salt and ground pepper
- 1/2 cup of chicken or vegetable broth
- 1 stalk of leek, thinly sliced
- 1 pork tenderloin (about 1 pound)
- 1 lemon, thinly sliced
- fresh cilantro leaves (optional)
- In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 cup broth; cover, and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add leek; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
- Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
- In skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.