One pan, tasty meal

I like to make pork at least once a week. Otherwise, we O.D. on chicken. This is another quick easy recipe that only needs one pan. So, fewer dishes. Bonus.

Pan-seared pork with potatoes and lemon (from Everyday Food magazine)

2 TBSP olive oil
1 lb. red potatoes, cut into 1/2 inch cubes
coarse salt and ground pepper
1/2 C water
3 scallions, thinly sliced
1 pork tenderloin (about 1 lb)
1 lemon, thinly sliced
1/4 C fresh cilantro leaves

1. In a large skillet, heat 1 TBSP oil over med-high heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 C water; cover; and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).

2. Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.

3. In skillet, heat 1 TBSP oil over med-high heat. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.

I threw some broccoli on the side and we had dinner. The lemon makes for a nice light flavor and the potatoes are a hash-brown-ish side. I also like salad with a lemon-vinaigrette on the side.