5 Simple ingredients turn this one pan tuscan pork loin into an everyday star that the whole family loves. Gluten and grain free, and suitable for paleo/whole 30 diet plans.
I didn’t grow up eating pork. I have always really loved pork, especially pork tenderloin- but we didn’t have much of it growing up because my dad is crazy and has issues with a lot of different meats (it’s a texture thing- he gets creeped out easily by basically anything that isn’t ground beef!). My brother basically only ever ate chicken nuggets or tortillas and cheese- so my mom decided she’d rather just make something everyone would eat instead of three different meals. She came up with lots of amazing dishes given her crazy picky audience, but she and I both lamented our lack of options, especially with pork.
Since I don’t have a ton of recipes built up from childhood, (and I am trying to be more forceful with my kids and make them eat what I make them, thankyouverymuch) I’ve been stockpiling easy, fresh, and delicious preparations I love. This Tuscan Pork Loin was an instant hit with us- and it is so good, I’m going to force my dad to try some the next time he’s visiting.
Not only does using one pan to cook the entire meal in fill the meat up with flavor- but the method we’re using to cook the pork loin quickly at high heat keeps it juicy and from being tough and overly dry- which let’s face it, turns anyone off pork, whether they are picky or not.
Just look at all that goodness!
This dinner is pretty simple to prepare too- you’re just browning the tenderloin on the stove, and then chucking it in the oven to finish. The tomatoes and onions that you cook with it give you a lovely little garnish- making this perfect over a bed of rice, cous cous, potatoes, or even just a salad!
- 1 1/4 lbs Pork Loin generously seasoned with salt and pepper.
- 1 large onion diced
- 8 cloves garlic diced
- 8 oz cherry tomatoes
- 1 lemon sliced thin
Preheat oven to 450 degrees.
Heat heavy (oven-proof) pan on stove on medium high.
Add pork loin, brown all sides.
Add onions, sautee with pork until lightly browned.
Add tomatoes, garlic and lemon- heat on high until tomatoes pop.
Move to oven and cook until pork's internal temperature reaches 140-155 degrees (depending on how done you like your pork).
Let sit, covered in pan, for at least 8 minutes. This will allow pork's internal temperature to raise another 5 degrees and let the juices set.
Carve and serve. Plate with tomatoes, onions, and garlic from pan!