Pan Seared Pork with Potatoes and Lemon from Everyday Food Magazine April 2009 issue
I love a quick and easy recipe. I have made this twice now. Just add a salad or veggie for a wonderful tasty quick meal. One thing I did is when you add the water to the potatoes; add some of the fresh lemon juice to the water. It really gives the potatoes a wonderful lemon flavor. Instead of pork tenderloin, I use thin sliced boneless butterfly pork chops.
2 Tbs olive oil
1lb red potatoes cut into 1/2-inch cubes
Coarse salt and ground pepper to taste
3 scallions, thinly sliced (I use sweet onions)
1 pork tenderloin (about 1lb)
1 lemon, thinly sliced
1/4 cup fresh cilantro leaves (leave out if you don't like cilantro)
1) In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes: season with salt and pepper. Cook tossing occasionally, until golden brown, 8-10 minutes. Add 1/2 cup water (with lemon juice) and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions (or onions) ; cook 1 minute. Transfer mixture to a bowl, and keep warm. Reserve the skillet.
2) Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly. If using the sliced butterfly chops, you don't need to do anything.
3) In skillet, heat 1 tablespoon oil over medium-high heat. Working in two batches, cook pork until browned, 1-2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
I hope you all enjoy this as much as we have.
I love a quick and easy recipe. I have made this twice now. Just add a salad or veggie for a wonderful tasty quick meal. One thing I did is when you add the water to the potatoes; add some of the fresh lemon juice to the water. It really gives the potatoes a wonderful lemon flavor. Instead of pork tenderloin, I use thin sliced boneless butterfly pork chops.
2 Tbs olive oil
1lb red potatoes cut into 1/2-inch cubes
Coarse salt and ground pepper to taste
3 scallions, thinly sliced (I use sweet onions)
1 pork tenderloin (about 1lb)
1 lemon, thinly sliced
1/4 cup fresh cilantro leaves (leave out if you don't like cilantro)
1) In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes: season with salt and pepper. Cook tossing occasionally, until golden brown, 8-10 minutes. Add 1/2 cup water (with lemon juice) and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions (or onions) ; cook 1 minute. Transfer mixture to a bowl, and keep warm. Reserve the skillet.
2) Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly. If using the sliced butterfly chops, you don't need to do anything.
3) In skillet, heat 1 tablespoon oil over medium-high heat. Working in two batches, cook pork until browned, 1-2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
I hope you all enjoy this as much as we have.
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