Bowl extras: I like to serve these with rice and sautéed carrots and greens. Just throw the carrots and greens in the pan after the pork is cooked to get all that yummy flavor. Cook rice according to package directions.

The real trick here is getting the pan hot enough to cook the meat VERY quickly – you want that golden brown sear, but you don’t want your pork to be sitting in a hot pan for more than just a few minutes because it will start to get tough. We want FAST high heat. To get the thinnest slices of pork, put your pork tenderloin in the freezer for a bit before slicing and use a very sharp knife. This will be a lil splattery. That oil is hot – be careful of your hands and your white shirts. Wear an apron! I also usually need to spend a little time giving my cast iron some TLC after making this. Totally worth it.

How To Clean a Cast Iron Pan After Cooking (My Go-To, Everyday Method)