A half tenderloin sears fast in a hot pan and rests while you build a quick pan sauce from the drippings. This shelf makes dinner in half an hour, the kind of cooking that feels less like work when you're tired.

Serves 2. 35 minutes, 25 at the stove.

About 480 calories a serving, 48 g protein, 2 g carbohydrate, 30 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

1. Pat dry 1 lb of pork tenderloin with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper all over. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
2. Sear the tenderloin for 3 to 4 minutes on each of its four sides until golden brown, turning only once per side. Transfer to a cutting board and let rest while you make the sauce.8 min
3. Mince 3 garlic cloves and 1 medium shallot into the same pan with its drippings over medium heat. Cook for 2 minutes, stirring, until soft and fragrant.2 min
4. Add 1/2 cup water, scraping the bottom with a spoon to lift all the browned bits. Simmer for 3 minutes until the sauce reduces slightly.3 min
5. Whisk in 2 tablespoons butter off heat, season with salt and pepper, and pour over the tenderloin. Slice and serve with the pan sauce spooned over each plate.

Note Swap the shallot for onion if that's what you have. Leftovers keep for three days; slice cold and reheat gently in the pan sauce or eat with mustard on bread. Serve with roasted potatoes or a simple green salad to stretch the meal.

A thick slice of pork tenderloin seared and finished with a quick pan sauce of mustard and cream. Fast enough for a weeknight, elegant enough to feel intentional. The meat stays tender because you pull it from heat while still faintly pink inside.

Serves 2. 20 minutes, 15 at the stove.

About 350 calories a serving, 13 g protein, 4 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pat the pork tenderloin slice dry with paper towels and season both sides generously with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat until shimmering, then lay the pork in the pan without moving it.
2. Sear for 3 minutes on the first side until golden, then flip and sear the second side for 2 to 3 minutes, aiming for an internal temperature of 145°F [63°C]. Transfer to a plate and tent loosely with foil.6 min
3. In the same pan, melt 1 tablespoon butter over medium heat and cook 2 tablespoons minced onion and 1 minced garlic clove, stirring, until fragrant, about 1 minute.
4. Whisk in 2 tablespoons Dijon mustard and 1/4 cup cream, stirring until smooth, then taste and adjust salt and pepper. Simmer for 1 minute until thickened slightly.1 min
5. Pour any accumulated juices from the pork into the sauce, then divide the pork between two plates and spoon the sauce over it.

Note Swap the mustard for horseradish if you have it. Leftover pork keeps three days refrigerated; reheat gently or slice cold for a salad. Serve with roasted potatoes or a simple green salad with lemon vinaigrette.

A small end of tenderloin cooks fast in a hot pan and needs little else beyond seasoning and heat. This shelf's situation calls for building a simple pan sauce with what we have on hand, and the pork will be done before the garlic turns golden.

Serves 2. 25 minutes, 15 at the stove.

About 310 calories a serving, 24 g protein, 2 g carbohydrate, 22 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

1. Bring the pork to room temperature by setting it on the counter for 10 minutes while you get everything else ready. Pat it dry with a paper towel, then season all over with salt and pepper.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Lay the pork in the pan and sear for 4 minutes on the first side without moving it, until a golden crust forms.4 min
3. Turn the pork and sear the other side for 3 to 4 minutes, then transfer it to a plate to rest. The inside should read 145°F (63°C) on an instant thermometer.4 min
4. In the same skillet, melt 1 tablespoon of butter over medium heat. Stir in 4 cloves of thinly sliced garlic and cook for 1 minute until it begins to soften, then add 4 sprigs of thyme.1 min
5. Pour in 1/2 cup of dry white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes until the wine reduces by half.2 min
6. Stir in 1 teaspoon of Dijon mustard. Slice the rested pork against the grain into thick pieces, return them to the pan to coat in the sauce for 1 minute, then divide between two plates.1 min

Note Swap the wine for beef or chicken stock if you prefer. Leftovers keep, covered, for three days; reheat gently on the stovetop. Serve with crusty bread to soak up the sauce, or alongside steamed green beans and boiled potatoes to stretch it.