If you love how a cast iron skillet adds to your meat dishes, you are going to love this pork tenderloin!
I don’t know how difficult it is in your house to find a dish that everyone loves. In my house, it would be easier to fly to the moon. We have so many different tastes and the baby hasn’t even started solids yet! When it comes to mealtime, if you didn’t hunt it, cook it, catch it, or bake it, just show up hungry, be happy and express gratitude. [bctt tweet=”If you didn’t hunt it, cook it, catch it, or bake it, just show up hungry and be happy.” username=”homealamama”]
This isn’t as much of an issue now but I wasn’t always the home cook I am today.
We have now entered a new phase of I-don’t-eat-that-anymore but this cast iron pork tenderloin is by far the best thing I make. I praise God for the day I found the original recipe over at Lauren Kelly Nutrition. My version is practically the same thing so I want to make sure I give her a shout out for being the originator of this little piece of food heaven on a plate. For quite awhile, it was everyone’s favorite dish. You know the one that makes everyone in the family shout “Yes!” when you answer their question “What’s for dinner?”
One thing that makes this dish so great is that I generally have all of the ingredients on hand. I only need to add tenderloin to the grocery list along with a side. Usually, brussel sprouts and/or broccoli for roasting is our go-to. Just drizzle some olive oil, S&P, and bits of uncooked bacon on the veggies and shove them in the oven when you throw the pork in there. Voila! You have a tasty dinner.
Now, on to my (slightly altered) version of Lauren’s Garlic Balsamic Crusted Pork Tenderloin.