I’m vacationing in the beautiful and sun-filled (and fun-filled) country of Costa Rica right now but really wanted to share this pork tenderloin recipe with everyone!
I have never had great success with pork tenderloin before now…somehow it always seemed to end up dry and not very tasty. But I was inspired to try again by a recent meal my neighbor cooked for us and also by a video of Michael Mina showing Tim Feriss how to cook pork tenderloin in a frying pan (edit- I removed the link to the video since that website disappeared!). Ok, so my pork doesn’t look quite as pretty as Michael Mina’s, but I’m not feeling too bad that my cooking isn’t quite up to Michelin-star chef standards!
This dish requires zero prep and uses very very few ingredients. So, how do you cook delicious pork in a frying pan?
If so, just Click Here.
I started with a 1 lb piece of pork tenderloin and cut it in half. Then I put a tablespoon of coconut oil into a frying pan on medium heat and put the pork tenderloins into the pan. Inspired by Michael Mina’s suggestion of using tongs (he suggested that trainee chefs used them actually), I used my bbq tongs to turn the pork over after each side cooked. I also sprinkled salt on the pork while it was cooking.
So here’s my collage (I was lazy and took these photos with my iPhone):
I’m not that experienced in determining when pork is cooked “perfectly” (which is slightly pink in the middle), but it offered a great opportunity to try out my meat thermometers.
At an internal temperature of 145F (63C), pork is safe to eat – in fact, it’s really delicious at this point because it’s not dry and tough!
Then I sliced the tenderloin into 1-inch thick chunks to plate them and served them with a simple spinach and almond stir-fry (recipe here).