Seared Pork Tenderloin with Sun-Dried Tomatoes

I’ve been on a kick in recent months with sun-dried tomatoes. I didn’t really use them before this summer. Now I keep dreaming up new meals!

Some of my highlights:

Sun-Dried Tomato Mini Meatloaves

Sun-Dried Tomato Baked Chicken

Simple meals that provide a pack of flavor with this lovely ingredient. I always buy the jarred SDT (yes, I started abbreviating sun-dried tomatoes..but then had to type this out so not a time saver in the end.) I buy the jarred but put them in a colander and run them under warm water to rinse all the oil off. It will be pretty darn oily, so leave it there for a little while and toss them on occasion until you feel they are de-oiled.

I also love seared pork tenderloin. When you sear it on the heated skillet before baking in the oven it brings a lot of flavor out but the oven keeps moisture locked in. This is important when using pork- it can dry out pretty quickly.

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Take a basic recipe for a seared pork tenderloin and change up the toppings you bake it in. Garlic. Sage. Rosemary. Tomatoes. Even salsa. Today’s feature is, naturally, on  SDT. (Please don’t confuse those letters. The D definitely goes in the middle, not the end.) Okay someone had an iced coffee today and it’s this girl.

So there you have it. Except the instructions part. Here are those:

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Seared Pork Tenderloin with Sun-Dried Tomatoes

Course: Main Dish

Cuisine: American, Oven Baked

Servings: 4 servings

Calories: 135kcal

Author: Steph Wagner

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Ingredients

• 1 lb pork tenderloin
• 2 tbsp sun-dried tomatoes, rinsed of oil and chopped
• 4 cloves garlic, pressed or minced
• 2 tbsp dried basil
• 1/4 tsp each salt and pepper

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Instructions

• Heat oven to 425F. Sprinkle pork with dry seasonings and rub in all sides of the meat.
• Heat a skillet to medium high heat and coat with cooking spray. Sear all sides of pork tenderloin; about 2 minutes. Place in oven safe baking dish.
• Top pork with chopped garlic and sun-dried tomatoes. Bake for 25 minutes or until internal temperature reads 145 F.

Notes

*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.

Nutrition

Serving: 3oz | Calories: 135kcal | Carbohydrates: 3g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 213mg | Potassium: 596mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg