Happy New Year!
It's been kind of a dizzy week, so I'm trying to get organized, remember where I am and what I did, and catch up on food, photos and blogs.
And, of course, pet the puppies….. Photos to follow.
You may have noticed that we eat a lot of pork.
The pork we get is excellent: good flavor, tender, versatile and economical…. Especially the tenderloin.
Sliced Pork Tenderloin with Mushrooms and Mustard
Total time: 30 minutes
- 12oz (350gr) pork tenderloin
- 2 tsp olive oil
- 3 shallots, vertically sliced
- 4oz (120gr) mushrooms, trimmed and sliced
- 2 tbs whole or coarse grain mustard
- 2 tsp Worcestershire sauce
- 1 tsp oregano
- 1/3 cup (3oz, 90ml) beef stock
- 1/3 cup (3oz, 90ml) red wine
- Slice the tenderloin into 1 inch (2.5 cm) thick slices.
- Heat oil in nonstick skillet over medium heat. Add the pork and sauté for 5 minutes per side. Remove to a plate.
- Add shallots, mushrooms to skillet and sauté until tender and starting to brown.
- Return the pork slices to skillet.
- Mix the mustard, Worcestershire sauce, oregano, stock and wine.
- Spoon over pork, reduce heat to low, cover and simmer 10 minutes.
- Uncover and remove pork to a small platter, cover to keep warm.
- Increase heat and boil sauce, for 2 minutes. It should reduce and thicken a bit.
- Spoon a bit of sauce over the pork and serve, remaining sauce on the side.
We had a nice, quiet Christmas.
Then I had to clean all of the construction dust that was nicely distributed throughout the house, do the shopping and get ready for our guests.
That was followed by four days of having fun, cooking, eating, talking and having a glass of wine or two.
Now I have to remember where I was when all of it started so I can continue on.
Regardless of where I am the puppies wanted to wish everyone a Happy, Muddy New Year.
They still bounce around at the bottom of the stairs when I come down in the morning.
It startles them enough they stop what they are doing to look at me.
But only for a second.
Bonne Année 2013