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Stovetop Pork Tenderloins (6 Servings)

  • Author: Bobby


  • One pork tenderloin, two pounds
  • Two tablespoons olive oil
  • Salt
  • Pepper


  • Quarter cup olive oil
  • Quarter cup fresh cilantro, packed
  • There tablespoons lime juice
  • One tablespoon honey
  • One teaspoon apple cider vinegar
  • Three-quarter teaspoon minced onion
  • Quarter teaspoon chipotle powder
  • Quarter teaspoon black pepper
  • Half teaspoon sea salt
  • One small shallot
  • Zest from one lemon


  1. Dab off any excess moisture from the pork shoulder and trim off any silverskin. Then, cut the roast into medallion sizes of three-quarter-inch thickness.
  2. Pulse the sauce ingredients in a blender into puree and set aside. Then, sprinkle the pork shoulder medallions with salt and pepper to taste.
  3. Cook the oil in a pan or skillet over a medium-high stove, and brown the pork at one to two minutes per side. Then, add the puree and stir to mix with the medallions.
  4. Cook for about four minutes, or until the meat reads 145F on a probe thermometer, then serve the recipe hot and as desired.

Another way can be seen in this video.