Pan Seared Pork Tenderloin With Grilled Onions

Ingredients:

1 lb. pork tenderloin

1 – 2 tsp. cornstarch

1 – 2 tbsp. ginger

½ tsp black pepper

½ tsp smoked paprika

½ tsp all spice powder

½ tsp fennel seed

½ tsp crushed red pepper

½ tsp ground cumin

1 – 1 ½ tsp. salt

4 tbsp avocado oil

¼ cup water

2 small onions

Directions:

1) Dice ginger and onion, and set aside

2) Mix cornstarch and dry ingredients in a separate bowl

3) Add in ginger and avocado oil, and set aside

4) Pat dry pork tenderloin and cut into about ½ inch slices

5) Combine mixture with pork tenderloin and let marinate for about 1 hour or overnight

6) Heat cast iron skillet on high heat. Put about 2 tbsp. avocado oil and place pork tenderloin on skillet for 3 minutes

7) After 3 minutes, flip over the pork tenderloins (you should see a lightly browned crust by not) and continue searing for about 1 ½ minutes

8) After 1 ½ minutes, lower heat to low. Add in about ¼ cup of water and cover with a lid

9) Continue to cook for about 5 minutes if you like well done, or about 3 – 4 minutes for medium. Please note internal temperature needs to be at least 145 degrees Fahrenheit for safe consumption. For well done, I cooked mine to about 155 – 160 degrees Fahrenheit and it still came out tender! The key to keeping it tender is from the cornstarch from the marinate, and the steaming action from adding in water just enough to wet the bottom of the skillet.

10) After pork tenderloin is done cooking, remove from skillet, turn up to high heat again and add in the onions to soak up all the juices.

11) Once onions are done, combine onion and pork and squeeze a slice of lemon for extra flavor!