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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.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Simple Quick One Pan Tuscan Pork Loin
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!). 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.
How to make One Pan Tuscan Pork Loin
First you want to assemble the following ingredients:
- Pork Loin – pork is a great meat because it is juicy, has a great texture and is easy on your wallet.
- Sea salt – I always use a fine grain high quality sea salt. The salt will season the tenderloin which will in turn season the whole dish.
- Black pepper – fresh ground black pepper adds some heat and kick to this dish.
- Onion – onion gives a nice, sweet background to this pork loin. Make sure you cook them long enough that they start to brown.
- Garlic – garlic packs a big punch that will define this dish.
- Cherry tomatoes – these tomatoes will help form a little Tuscan sauce when softened. Use red or a mixed variety.
- Lemon – thinly sliced lemons give you a bright bite that compliments the tomatoes, onions, and garlic.
Once you have assembled the ingredients use this method
Season and brown the meat. Season the tenderloin with the salt and pepper. Heat a heavy oven proof pot on the stove and brown the pork.
Add the other ingredients. Place onions in the pot and sauté until brown. Add the tomatoes, garlic, and lemon. Heat until tomatoes pop.
Bake and rest. Put the pot in the oven and cook until the meat has an internal temperature of 140 – 155 degrees. Remove from the oven then let sit, covered, at least 8 minutes. This lets juices settle. Carve and serve.
Tips and Tricks for Perfect One Pan Tuscan Pork Loin
Use an internal thermometer. The best way to guarantee a perfectly cooked pork tenderloin is by using an internal thermometer. You can find my favorite one here.
Deglaze the pan with wine. After you have cooked the onions to browning try adding a few tablespoons of dry white wine to deglaze the pan so you can get all the good flavor from the pan.
FAQs
This tenderloin and tomatoes is perfect over a bed of rice, cous cous, potatoes, or even just a salad!
Leftovers can be kept in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop in a pan for best results or in the microwave.
Sides to Serve with your Tuscan Pork Loin
Enjoy your delicious perfectly cooked pork with any of our favorite sides.
Try these favorite sides:
Click here for more delicious pork recipes!
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One Pan Tuscan Pork Loin
Equipment
Ingredients
- 1 ¼ lbs Pork Loin
- 1 tbsp sea salt
- ½ tsp fresh cracked black pepper
- 1 large onion, diced
- 8 cloves garlic, minced
- 8 oz cherry tomatoes
- 1 lemon sliced thin
Instructions
- Preheat oven to 450 degrees.
- Season the pork well with the sea salt and pepper.
- Heat heavy (oven-proof) pan on stove on medium high.
- Add pork loin, brown all sides and remove from the pan, set aside.
- Add onions to the pan and sauté until brown.
- Add tomatoes, garlic and lemon. Heat on high until tomatoes pop. Place the browned pork loin over the veggies in the pan.
- Place the pan in the oven and cook until pork's internal temperature reaches 140-155 degrees (depending on how done you like your pork). About 15-20 minutes.
- 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do the veggies get set aside after they get cooked, or do they go in the oven with the pork?
I see where that may be confusing. Once the veggies are added and tomatoes pop, I add the pork tenderloin to the pan on top of the veggies and yes I cook them together. I find that they add a really good richness to the pork and its juices enhance them too. It makes a sort of sauce for the pork. I will update the recipe card to make it more clear, thank you!
Thanks to Pinterest, I saw this amazing looking dinner/lunch! Heading to the store now, picking up mushrooms to add…yum, yum coming…
Great new way to cook pork loin. Thanks for sharing with us at #Throwback Thursday link party. Hope you join us again tonight..
Looks so yummy….! Thank you from Tasty Tuesday Creative K Kids. I pinned your post at Pinterest board.
Courtney, it really looks yummy! I’m hungry now… Thanks for sharing with us at #OMHGWW, hope to see you next week!
Hugs,
Pili