Pork is one of my great go-to’s during the week. It’s a nice change from chicken, easy to create fantastic recipes with and I love how it tastes! Whether it’s on the grill, as a pulled-pork, a Savoury Pork Tenderloin from skillet-to-oven or how we’re doing it here in this recipe, it’s always satisfying! Utilizing a great cast iron skillet and some delicious mushrooms, this recipe is sure to please while providing some great nutrition as a lean meal! Take a look at the lean fat intake you’re getting from Pork Tenderloin!
If you’ve read any of my previous blogs and recipe posts, you’ll see a trend… choosing meats from animals that have have been pasture-raised, such as pasture-raised chicken along with eggs from pasture-raised chickens, and grass-fed pasture-raised beef, is better for you and better for the animal! So by now you probably could guess choosing pasture-raised pork is just as true in terms of healthier meats and more humane animal living conditions. Below is a quote taken from a fantastic site nourishedkitchen.com You can read more by clicking that link; the site overall has some great recipes and information!
“Pasture-Raised Pork is better for your body.
The dominant fat in pork, pasture-raised or not, is monounsaturated fat – the same fat found in abundance in avocado and olive oil that gives these foods a “heart healthy” designation. Monounsaturated fat
When pigs are raised on pasture, with access to natural forage and plenty of sunshine, their meat and fat is also richer in micronutrients, particularly fat-soluble vitamins E and D, as well as minerals like selenium (read more here). As monogastric animals, like humans, pigs make vitamin D in their skin and in their fat when they’re exposed to sunlight, making pasture-raised pork particularly rich in vitamin D.Pasture-Raised Pork is better for pigs.
When pigs are raised on pasture, with free access to move, root around and wallow in the mud and beneath the sunshine, they enjoy an existence that is species-appropriate. When they’re raised in confinement, without room to move freely, they’re often subject to deplorable conditions – hard surfaces, gestational crates that completely restrict movement of sows, and foul odors of ammonia that can harm their lungs.
Pasture-Raised Pork is better for the land.
Confinement operations that hold 2,500 to 10,000 pigs at a time which creates a massive problem for waste disposal. CAFOs sit atop concrete pits that manage disposal of manure. Festering pits of animal waste can create an enormous environmental burden, and threaten local waterways. They’re also prone to spillage.”
So choose pasture-raised pork when cooking! You’ll get more nutrients for you and you’ll know you’re choosing a meat where the animal was raised humanely! And just as I talked about Happy Chickens, Pasture-Raised Pork are Happy Pigs! This is a screenshot taken from an Organic Farm which specializes in Pasture-Raised Meats www.goodearthfarms.com You can click on that link to read more, very admirable ethics the way they do their farming!
And one of my first infographics below. Still working on my craft creating these infographics online at visme.co
So here we go! I posted a recipe for Skillet-to-Oven Savoury Pork Tenderloin last year, and this recipe is something similar but with a different approach and no oven transfer. And I’m using less premade seasoning in my foods than what I had last year. Constantly improving while learning! This recipe simply calls for Garlic (smashed) Rosemary and Mushrooms as a fantastic accent adding some really succulent flavor! And Pink Himalayan Salt and fresh ground pepper. Begin with Pork Tenderloin, usually sold as two long pieces.
And also some mushrooms. I like baby bella mushrooms!
Baby bellas are cremini mushrooms; they’re a rich source of essential vitamins and minerals such as niacin and copper and pantothenic acid! So adding them to a meal not only makes for a great added flavor, but also some added nutrients! Slice those healthy baby bella mushrooms…
As well as the Pork Tenderloin. I like to slice them into about 2″ thick medallions.
Heat your cast iron skillet with some extra virgin olive oil, fresh smashed garlic and rosemary.
Season the pork with pink himalayan salt and fresh ground pepper, then add to hot skillet to brown both sides.
Once browned but not thoroughly cooked, remove from skillet and set on a plate to the side while you cook up the mushroom in the same skillet.
You can add more garlic and rosemary as well as extra virgin olive oil if you prefer.
Once the mushrooms are browned, add back the pork and allow everything to simmer and cook together. I add some fresh rosemary on top to add flavor.
Pork should be cooked to an internal temp of 145F but that can be a bit too pink for me, so I keep it going until it reads 155F. It will continue to cook a while and even reaches 160 – 165 off the heat. It’s perfect!
Finished! Ready to eat!
I love this with some red potatoes or white potatoes sauteed with rosemary, which is what you see here along with a side of asparagus I sauteed in olive oil with salt and pepper.
If you’re interested in making the potatoes, I simply peel the white potato and then slice into cubes.
Add to skillet or pan with salt, pepper, garlic, rosemary and Extra Virgin olive oil or ghee.
Kind of like hash browns back in the day, the potatoes did stick a bit to the pan but not terribly.
Place everything together pretty on a plate and prepare to be praised!!! A Lean Protein Well-Fed meal for you and Your Whole Well-Being!
| Prep Time | 5 mintues |
| Cook Time | 15-20 minutes |
| Servings |
people
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- 1-2 pounds pork tenderloin sliced in 2-inch thick pieces
- 3-4 sprigs rosemary or tbsp dried rosemary
- 3-4 cloves garlic smashed
- 1/2 tsp pink himalayan salt
- 1/2 tsp fresh ground pepper
- 1 cup baby bella mushrooms sliced
- 1-2 tbsp extra virgin olive oil
Ingredients
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- Rinse and pat dry pork tenderloin. Cut in 2" thick pieces and add salt and pepper.
- Rinse mushrooms and slice. Keep to side for now.
- Add a bit of olive oil along with some fresh rosemary, about one sprig and the smashed garlic to cast iron skillet. Heat over med to high heat. Add the pork medallions, allowing to brown on one side, then flipping to brown on the other.
- Once browned, remove medallions from heat and place on plate. Add sliced mushrooms to same skillet to add flavor from pork. You can add more smashed garlic and rosemary and extra virgin olive oil if you prefer here.
- Once mushrooms are browned, add back the medallions as well as more rosemary on top of pork and allow to simmer together for about 15 minutes to perhaps 20. Check internal temperature, safe to eat at 145F however I find that too pink/rare, so I allow the temp to climb to 155F, then while removing the meat, it still cooks and is able to reach temp to 160. Succulent and perfect!