Citrus‑Parmesan Pork Tenderloin Power Skillet

Turn a humble pork tenderloin into a sizzling, high‑protein treat with bright citrus, sharp parmesan, and a splash of cream. This one‑pan skillet delivers flavor and nutrition in just 35 minutes. It’s perfect for quick dinners and leftovers that keep tasting great.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb pork tenderloin, cut into 1‑inch cubes
• 1 cup diced sweet potatoes
• 1 cup cherry tomatoes, halved
• 1 cup carrot, diced
• 1 cup cauliflower florets
• 1 cup fresh spinach, loosely packed
• 2 tbsp olive oil
• 1 tbsp grated Parmesan cheese, plus extra for garnish
• 1 tsp lemon zest
• 1 clove garlic, minced
• 1 tsp smoked paprika
• Pinch red pepper flakes
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp heavy cream
• Optional: 1 tbsp fresh lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium‑high heat.
2. Season pork cubes with salt, pepper, smoked paprika, and red pepper flakes; add to skillet and sear 3‑4 minutes on each side until browned. Transfer pork to a plate.
3. In the same skillet, add the remaining 1 tbsp olive oil and sauté sweet potatoes, carrots, and cherry tomatoes for 5 minutes, stirring occasionally, until they start to soften.
4. Add cauliflower florets and cook for another 3 minutes; the vegetables should be tender but still crisp.
5. Return the pork to the skillet, pour in butter, heavy cream, lemon zest, Parmesan, garlic, and a splash of lemon juice (if using). Stir to coat everything with the creamy sauce.
6. Add the spinach and let it wilt under the heat for 1‑2 minutes, stirring constantly.
7. Taste and adjust seasoning with additional salt, pepper, or Parmesan if desired.
8. Serve hot, garnished with extra Parmesan and a drizzle of the skillet sauce. Pair with a side of roasted garlic roasted potatoes or a simple green salad for a complete meal.
9. Quick Tip: Use a cast‑iron or heavy non‑stick skillet to ensure even heat distribution for a crisp exterior and juicy pork inside.

Chef's Note

For an extra burst of citrus, add a squeeze of fresh lime juice just before serving.

Make-Ahead Tips

Cool the skillet completely, divide into airtight containers, and refrigerate for up to 3 days. Reheat on the stovetop, adding a splash of milk or water to loosen the sauce.

Substitutions

Swap pork for boneless chicken breast or turkey strips; use low‑fat milk instead of heavy cream for fewer calories.