Pan-Seared Pork Tenderloin with Cherry Tomato Basil Sauce

Ingredients

• Pork tenderloin

  raw

  9 oz or 255g

• Salt

  table

  ⅜ tsp or 2g

• Black pepper

  ground

  ⅜ tsp or 0.8g

• Olive oil

  3 tbsp or 41g

• Cherry tomatoes

  red, raw

  Halved

  1 ½ cup cherry tomatoes or 224g

• Basil

  3 tbsp, chopped or 8g

Directions

1. Pat the pork dry and slice into 1-inch medallions. Season on both sides with salt and black pepper.
2. Heat half of the olive oil in a large skillet over medium-high heat. Sear the pork medallions until well browned, about 3–4 minutes per side, or until an instant-read thermometer reads 145°F. Transfer to a plate and tent loosely.
3. Add the remaining olive oil to the same skillet, then add the halved tomatoes. Cook, stirring occasionally, until they soften and begin to blister, 4–6 minutes.
4. Stir in the chopped basil and cook until fragrant, about 1 minute. Return the pork and any accumulated juices to the skillet, spooning the tomato-basil sauce over the medallions.
5. Cook 1–2 minutes more to warm the pork through. Serve the medallions with the cherry tomato basil sauce.