Honey-Garlic Pork Tenderloin Skillet

Pork tenderloin sliced into medallions, seared, then finished with mushrooms in a honey-garlic pan sauce. Weeknight dinner in about 30 minutes.

By Brandon Carroll

Yield: 4 servings

Prep: 10 minutes

Cook: 16-18 minutes

Total: about 28 minutes

Ingredients

• 1 1/2 pounds pork tenderloin, silver skin removed, sliced into 1-inch medallions
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons avocado oil, divided
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/3 cup chicken stock
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon unsalted butter
• 2 green onions, sliced

Instructions

1. Season medallions with salt, pepper, and garlic powder. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear pork in a single layer 2 to 3 minutes per side until browned and 140 F. Work in batches if needed. Transfer to a plate.
2. Add remaining oil and the mushrooms. Cook 4 to 5 minutes until browned. Stir in garlic 30 seconds.
3. Pour in stock, honey, soy sauce, and vinegar. Simmer 2 minutes, scraping the pan, until slightly thickened. Stir in butter.
4. Return pork and any juices. Spoon sauce over and cook 1 minute. Top with green onions. Serve with rice or roasted vegetables.