My oven doesn't work.
The last time I tried to use it I got the smell of methane in my kitchen. I think there's a leak. There's no problem with the stove. I can't afford a new oven. Accordingly, I live without the oven, at least for the time being.
So this week, I tried a way to make frozen pizza without the oven, and it worked. I took a 12" frozen pizza (Jack's brand) and did the following:
Preheat skillet, high temperature
Microwave pizza on large plate for 90 seconds
Transfer pizza to skillet; cover; cook for 2 minutes
Transfer pizza back to plate, microwave for 90 seconds more
Transfer pizza back to skillet, cook uncovered for one minute.
Done! Crispy, all the way cooked. Is it good? Well, it's cheap frozen pizza. Good wasn't gonna happen even with the oven. But it's not bad; quite acceptable. Fast, too.
Now, here's the deal: before this thing with my oven occurred, I purchased a package of pork tenderloin. I have made this in the past as a stir fry, but there's way too much meat for that - over 1.6 lb (and there's just the three of us). Can anyone recommend a way to cook this so it is tender?
= new reply since forum marked as read
Cook Perfect Pork Tenderloin on the Stovetop: A Step-by-Step Guide
by Brent Tanksley
When it comes to cooking pork tenderloin, the stovetop is a fantastic option for achieving juicy, tender results without the need for an oven. This guide will provide you with all the knowledge you need to prepare pork tenderloin on the stovetop, including how long to cook it, the best techniques, and tips for flavoring your dish. Whether you are a novice cook or an experienced chef, this article will help you master the art of cooking pork tenderloin quickly and efficiently
https://thecookingbooks.com/how-long-to-cook-pork-tenderloin-on-stove-top/
Tender and juicy pork tenderloin is seared to perfection, then simmered in a rich, tangy-sweet balsamic glaze made with simple ingredients like brown sugar, garlic, and Dijon mustard. Perfect for an easy, one-pan dinner that’s ready in under 30 minutes!
Ingredients
1 pork tenderloin (1.00 – 1.75 lbs)
⅓ cup balsamic vinegar
2 tbs brown sugar
1 tablespoon soy sauce (low sodium if preferred)
⅓ cup chicken broth
2 cloves garlic, minced
1 tsp Dijon mustard
1 tsp kosher salt
½ tsp black pepper
½ tsp dried rosemary (or 1 teaspoon fresh, finely chopped)
1 tbs olive oil
Instructions
1 Pat the pork tenderloin dry with paper towels and season all sides evenly with kosher salt and black pepper.
In a small bowl, whisk together the balsamic vinegar, brown sugar, soy sauce, chicken broth, garlic, Dijon mustard, and rosemary, then set it aside.
2 Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, place the pork tenderloin in the skillet and sear it for about 2 minutes on each side until it develops a golden-brown crust. Set aside on a plate.
Reduce the heat to medium-low and pour the balsamic glaze into the skillet, add the pork tenderloin back in. Cover the skillet with a lid and cook for 12–15 minutes, turning the tenderloin occasionally and spooning the glaze over it as it cooks. Use a meat thermometer to check the internal temperature, removing the pork at 135°F (it will rise to 145°F during resting).
3 Remove the pork from the skillet and let it rest on a cutting board for 5–7 minutes. During this time, increase the skillet’s heat to medium and simmer the glaze for 2–3 minutes, stirring occasionally, until it reduces and thickens slightly.
Slice the pork tenderloin into medallions and drizzle the thickened glaze over the top. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.