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Here is a recipe equal parts beautiful, nutrient-dense, and easy to execute! Boneless pork tenderloin is a wonderful cut to batch-cook for the week ahead (it reheats nicely as the protein component of any meal) and it can also be a fun addition to the table for having company.
Another benefit to this recipe is that it only takes one pan to make. I like to make it in a cast-iron skillet, which can transfer seamlessly from the stovetop to the oven. Just be sure to remember that handle is hot when you remove it from the oven, as that is a common source of burns for those who are used to using their skillet primarily on the stovetop!
- Preheat the oven to 350 degrees F. Use ½ teaspoon of the sea salt to rub over all surfaces of the pork loin and set aside.
- Place the cooking fat in the bottom of a heavy, oven-proof skillet on medium heat. When the fat has melted and the pan is hot, add the onions and cook, stirring, about 7 minutes or util just starting to brown. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms, remaining salt, and cook another 3 minutes, or until just beginning to soften. Turn off the heat and transfer to a bowl; set aside.
- In the same skillet, heat on medium-high, adding some fat if necessary. When the pan is hot, brown the roast, fat-side down, until golden brown, about 5 to 7 minutes. You may want to use tongs to adjust the contact so that the top is evenly browned. Flip the roast so it is fat-side up and add the vegetables back to the pan along with the broth, tarragon, and vinegar. Place in the oven and cook for 40-50 minutes, or until an internal thermometer reads 145 degrees F.