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 this video of Michael Mina showing Tim Ferriss how to cook pork tenderloin in a frying pan. 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?
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).