Pan Seared Pork Tenderloin
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Family Tested & Approved
pork tenderloin trimmed
tyme, fresh chopped
Cut each tenderloin crosswise into 6 pieces. Place pork in a large heavy duty ziplock bag. Pound it with the heel of your hand. Salt and pepper pork.
Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add pork to pan, cooking in batches, and cook until pork is no longer pink (5mins each side)
Stir cider and thyme into drippings, scraping pan to loosen browned bits. Cook over high heat to reduce sauce. Reduce heat to low, and add butter. Drizzle sauce over pork.