Pan-Seared Pork with Potatoes and Lemon

Prepared in one pan, this pork supper comes together as fast as you can slice and dice.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2009


  • 2 tablespoons olive oil
  • 1 pound red potatoes, cut into 1/2-inch cubes
  • Coarse salt and ground pepper
  • 3 scallions, thinly sliced
  • 1 pork tenderloin (about 1 pound)
  • 1 lemon, thinly sliced
  • 1/4 cup fresh cilantro leaves


  1. In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 cup 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 tablespoon oil over medium-high. 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.