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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pork
- 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
- 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.
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
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….