Pork Tenderloin, Skillet Braised; one more thing

Pork tenderloin is one of our favorite main courses. It’s incredibly versatile and, provided it’s not overcooked, moist and tender.

When I see it I buy it but, this being the middle of nowhere, France, not everything is available every week.

Living here has encouraged me to be flexible…. And to plan ahead.

If I’m just doing the weekly shopping for the two of us I’ll have a few ideas and then see what looks good.

If I’m planning a dinner party I start buying the main course 2 or 3 weeks ahead of time and freezing it.

On the other hand, there is a pork fair going on at the moment and I could buy half a pig (uncut) or just the head if so inclined. One probably doesn’t see that in a U.S. supermarket…..

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Pork Tenderloin, Skillet Braised

Pork tenderloin is best if still slightly pink in the middle. A slow simmer for 20 minutes was all that was needed for this one.

  • Author: Katie Zeller
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pork

Ingredients

Scale
  • 1 pork tenderloin, 14oz (420gr)
  • 4 small shallots, peeled, cut in half the long way
  • 2 cloves garlic, minced
  • 1/3 cup dry-cured Greek olives, pitted, cut in half
  • 1 bay leaf
  • 1 cup (8oz, 240ml) red wine
  • 1 tbs tomato paste
  • 1 tbs olive oil

Instructions

  • Heat oil in large skillet. Add shallots and sauté 5 minutes.
  • Add pork and brown, turning once.
  • Add garlic and sauté briefly.
  • Add wine, tomato paste and bay leaf.
  • Bring to a boil, cover, reduce heat and simmer for 20 minutes, turnin pork once.
  • Add olives and simmer 5 minutes longer.
  • To serve:
  • Remove pork and cut into thick slices.
  • Spoon sauce on top.

Notes

If you prefer a thicker sauce stir in 1 tbs cornstarch dissolved in 2 tbs water to finish

Keywords: pork tenderloin, braised pork, red wine

Skillet Braised Pork

I had my office vandalized once, back in the beginning of time, and we had our house in Minnesota broken in to.

In both cases the damage was minimal and the few items stolen were worthless. Still, I remember being amazed at how upset I was. My feelings were totally out of proportion to the incidents.

That’s how I feel about having my blog scraped.

Research tells me that it’s incredibly common, happens all the time, and one should almost be flattered. The consensus is to just accept it as a fact of life in the internet age and ignore it.

My logical side says to do what I can to protect my site (block IP addresses, add security, etc) and then go on about my work.

My emotional side wants to find the perpetrator, rip his / her heart out and feed it to the crows.

There are a few other things I’m looking into – because I can’t let it go yet. One is how I add links to my own site.

So here is another pork recipe that you might like and gives me a chance to experiment with links: Peppered Pork Tenderloin.

One can never have too many pork recipes….

12 thoughts on “Pork Tenderloin, Skillet Braised; one more thing”

  1. Are you aware that one can no longer print your recipes? I click Print, I get the print page, I click print and I am told that “WARNING: UNAUTHORIZED USE AND/OR DUPLICATION OF THIS MATERIAL WITHOUT EXPRESS AND WRITTEN PERMISSION FROM THIS SITE’S AUTHOR AND/OR OWNER IS STRICTLY PROHIBITED! CONTACT US FOR FURTHER CLARIFICATION.!!”

    I totally understand why you’re doing this, But can you please REMOVE the print button?

    And yes, I’m totally bummed that I can’t print any more recipes. I see one I like, I tend to print and put in my “use this some night” folder.

    • It wasn’t my intent to prevent them from printing… I think I fixed it. My problem is I can only check this out using Edge and it updates really slowly. When I (as admin) do anything it works the same as before. If you still can’t print let me know and I’ll work on it some more.

  2. Well, I’m with you. I’d want to rip their hearts out and grind them into pig food. But that’s just me.

    I clicked your link and it took me to your blog. The certificates matched so that’s a good thing. You never did say how you found out it had been scraped, but I’d want to pulverize them regardless.

    Do you get anything that would announce any kinds of food sales? I imagine no coupons the way we do here, but I’m curious if it’s word of mouth or what.

    • We decline the ‘pubs’ that come in a big batch on Monday so there would be notices and coupons but it’s way too much paper to bother with. lol
      Bitly still points to my site, but apparently the scraper auto changes anything with my name.com to myname and their site So I’ll be using Bitly. It seems to be transparent to Google so that’s good.

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