Pan-Seared Pork Tenderloin with Lemon and Potatoes

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   1.

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   Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat.

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   2.

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   Add the diced potatoes and season with salt and pepper.

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   Remember to stir them once in a while to prevent sticking and encourage even browning.

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   3.

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   Cook the potatoes for about 10 minutes or so, until they are golden brown.

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   4.

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   Add 1/2 cup of water and continue cooking until all the liquid has evaporated.

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    5.

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    Add the diced onion and continue to cook until the onions are tender.

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    6.

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    Transfer the potatoes to a bowl and keep warm.

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    7.

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    Using the same skillet that you cooked the potatoes in, add another tablespoon or so of olive oil and add the pork medallions.

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    8.

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    Cook the medallions on each side until browned.

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    9.

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    Add the lemon slices to the pork during the last 2 minutes of cooking.

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    Now you are ready to serve!

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    Since I cannot make an unbalanced meal, I always make sure to have a vegetable of some kind with each meal.

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    To keep it simple, I serve this with a mixed green salad, but feel free to use any vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.