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Dinner This Week

Dinner This Week: Pan-Seared Pork Tenderloin

This week’s menus include Pan-Seared Pork Tenderloin Steaks, Spaghetti with Pecorino Romano and Black Pepper, and Clams Steamed in White Wine for dinner in about an hour.
By Published Dec. 6, 2019

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Pan-Seared Pork Tenderloin and Braised Potatoes

Game Plan: Prep the pork and put it in the oven. After the pork has been in the oven for 10 minutes, start simmering the potatoes. While the potatoes cook (steps 1 and 2), sear the pork. Brown the potatoes (step 3) while the pork rests.

For well-browned Pan-Seared Pork Tenderloin Steaks, we begin by lightly pounding the pork to create two flat sides that are easy to sear. We then slowly cook the pork in a low oven to ensure that the meat cooks evenly from edge to edge, ensuring that every bite is moist and tender. Finally, we sear the meat to develop a rich brown crust. Braised Red Potatoes with Lemon and Chives is a one-pot side dish that features the benefits of both boiling and roasting. We combine small red potatoes, butter, and salted water in a 12-inch skillet and simmer the potatoes until they turn creamy. Once all of the water has evaporated, the potatoes brown in the butter.

Printable Shopping Lists: Pan-Seared Pork Tenderloin and Braised Potatoes

Dinner 2: Cacio e Pepe and Brussels Sprout Salad

Game Plan: Prep the ingredients for both dishes and complete step 1 of the salad recipe. Start boiling the pasta, then prepare the salad (step 2). Finish the pasta.

For Cacio e Pepe that is creamy and smooth, we swap butter for heavy cream, which contains more emulsifying proteins that encourage the water and fat to form a saucy consistency rather than separate. Our Brussels Sprout Salad with Warm Browned Butter Vinaigrette uses a warm vinaigrette to gently tenderize the shredded sprouts while allowing them to retain their fresh, mustardy taste. Manchego cheese, chopped toasted hazelnuts, and baby arugula add richness, flavor, and peppery zing.

Printable Shopping Lists: Cacio e Pepe and Brussels Sprout Salad

Dinner 3: Steamed Clams and Herbed Garlic Bread

Game Plan: Prep the ingredients for both recipes, and make the butter for the garlic bread (step 1). Start steaming the clams and then toast the garlic bread. The two dishes will finish at about the same time.

To flavor our Clams Steamed in White Wine, we make a quick broth using wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot. Once the clams open and are removed from the pot, we turn the cooking liquid into a rich sauce by adding butter. Our Herbed Garlic Bread starts by toasting a generous amount of whole garlic cloves to mellow any harshness and highlight their rich, sweet, nutty flavor. Then, we add a small amount of cheese and four different herbs for depth and complexity.

Printable Shopping Lists: Steamed Clams and Herbed Garlic Bread


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.