For special occasions and more, incredibly tender pan-seared pork tenderloin with soft and creamy mashed potatoes cooked in the microwave quickly. A refined, juicy, and delicious dish perfect for celebrations. Making this delightful main course takes only a few minutes. We need some pork tenderloin medallions, make sure it’s tenderloin, not loin or roast, as they are different; the tenderloin is the most prized, lean, and tender part of the pork. In Calabria, we also call it lucertolo, probably changing the name from lizard, translated from the Spanish lagarto, meaning lizard, due to the long shape of the cut. A prized cut, perfect for roasting, but I chose to cook it in a pan for a quick and easy method for everyone, although grilling would also be fabulous. Serve it with good mashed potatoes cooked in the microwave, and in just a few minutes, you have a delicious and economical dish.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients for Pan-Seared Pork Tenderloin with Quick Mashed Potatoes
- 4 slices pork tenderloin
- 1 tbsp flour
- to taste salt and pepper
- to taste butter
- 2 leaves sage
- 2 potatoes
- 1 glass milk
- 1 small glass rum
Tools for Preparing Pan-Seared Pork Tenderloin with Mashed Potatoes
- 1 Pan
- 1 Pot
- 1 Potato Masher
- 1 Tongs
- 1 Whisk
Steps to Prepare Pan-Seared Pork Tenderloin with Mashed Potatoes
Cut thick slices of pork tenderloin, about an inch thick, two per person. Season them with salt and pepper, then dredge in flour.
Cook 2 washed and still wet potatoes in the microwave at full power, I use 1200 watts for about 7-8 minutes or a bit more depending on the size of the potatoes, enough for mashed potatoes for 2 people.
In a pan, melt some butter with sage, heat it up, and sear the pork tenderloin medallions, a couple of minutes on each side. Once well-browned, deglaze with rum, flip to either side, let it evaporate to enhance the flavor, and then turn off the heat. To stop cooking, I placed it on a small plate.
Meanwhile, the potatoes are cooked. Cut them in half and mash with a potato masher, cut side facing the holes. Remove the skin and repeat. Let the potato puree fall into a small pot, add salt, butter, and milk, and cook, stirring with a whisk, until a soft and light mixture is achieved.
Place the mashed potatoes at the base of a serving plate and distribute the tenderloin with the melted butter cooking juices on top. Serve immediately. It will be delicious, and the tenderloin remains incredibly tender.
