This is just about the easiest way to cook a dish with pork tenderloin I’ve come across. To be sure, you have to pair it with some side dishes, but drizzle some teriyaki sauce on broccoli, as in the picture, and you’re good to go.
1 lb pork tenderloin
1/4 – 1/2 tsp garlic powder
2 tbsp packed brown sugar
1 tbsp orange juice
1 tbsp molasses
1/2 tsp salt
As I write this (if, indeed, my kids use these recipes in the future, things may change), pork tenderloins weigh a bit over a pound and come two to a vacuum-packed package. I double the recipe and use both, but one could, of course, freeze one for later.
Remove the “silverskin” and any fat you don’t like with a knife and cut into 1/2 in pieces. Spray a large skillet with cooking spray, then cook pork slices (flatting with your hand) for 6 – 8 minutes, turning halfway, or until done. You may need to cook in several batches, setting aside the cooked batches.
Stir in remaining ingredients, deglaze the pan and any browned bits, cook until mixture thickens and coats pork. (I tend to remove all pork, cook the glaze, then add back in.)
The amount of the glaze is just barely enough to coat the meat; since I generally make double, I will sometimes triple the ingredients just so as to truly coat all the meat.
Last note: is it keto-able? The sugars ought to disqualify it, but I might, next time around, replace the brown sugar with granulated Stevia and a bit of extra molasses. (I already, last time around, used reduced sugar orange juice “beverage.”)