This weekend I had the unusual luxury of enough time to do some slow, low temperature grilling. Among the wonderful meats that hit the grill there was a whole pork tenderloin. After a very productive day, I was running a bit behind getting dinner on the table.
I sliced the tenderloin into thick chops and since they were already smoked and mostly cooked all I did was dust them with blackening seasoning and put them in a frying pan on low to medium heat just to heat them up and make sure that they were cooked thoroughly.
I just so happened to have sides easily at hand.
1 massive orange bell pepper
1 can of sliced mushrooms
1 small onion (diced)
1 bag of “baby” broccoli shoots
I set the broccoli to the side while a sliced up everything else and tossed it in the pot. To be honest, the only liquid I used for cooking was the water the mushrooms were packed in. It took less than five minutes for the onions to start to clear up. I tossed the broccoli shoots in on top and let them steam while the onions finished up.
Dinner synched up nicely, so, now it was time to plate and serve. The whole process took about 30 minutes from counter to table. A little creamy Italian salad dressing for dipping completed the presentation.
The Cooking Today Show 