Pork Tenderloin in a creamy herb sauce

This was FABULOUS. As in make again fabulous. As in I could have eaten the entire thing myself.
We found pork tenderloin at Woodman’s last weekend for a good price. I had no clue what to do with it, but figured I’d find something. Joy of Cooking to the rescue.

I’ll be moving back to weekly meal planning this weekend, so maybe you’ll all see a bit more activity here. Unfortunately, much of it will no longer likely be CSA related. We had a few days well above freezing in the past couple of weeks, and a lot of stuff I had stored on the porch didn’t make it. Major fungus. So I cleaned out and there really isn’t much left out there. I’ll miss the baby beets. But not the squash. Though I’ll likely feel bad for quite some time about how much food I had to throw out. *sigh*

Pan-Roasted Pork Tenderloin
Next time, I need to have more faith that the thing is cooking, and not rush to cut it up. My habit is to start a larger piece of meat on the stove, then panic that it’s not going to cook through, so I cut it into smaller chunks so it will cook faster. This time I didn’t dry most of it out, but it’s always a possibility.
If you’re making a full dinner, I’d suggest getting water on to boil for pasta some time during the cooking of the pork.

2lb of pork tenderloin, ours came in two nice slabs
Salt and pepper lightly.
Melt 1.5 tsp butter with 1.5 tsp olive oil in a skillet. Make sure your skillet is big enough to fit your tenderloins (might *almost* didn’t fit).
Brown well on all sides, then reduce heat and cook through, turning once or twice.
Internal temperature should reach 155F, and the meat should no longer be pink.
Put it on a plate, and tent it with aluminum foil. Let sit 5-10 min (or rather, until your sauce is done).

Creamy herb pan sauce
I kind of made this one my own, with some subtle and not so subtle changes. You should know I have no fear of fat, as long as they are good fats.

Mince 1/2 c shallots (1 large and 1 small).
Cook in skillet that you cooked the pork in. Cook until many pieces are translucent, scraping up browned bits as you go along.
Add 2/3c cream sherry.
Bring to a boil. (if you’re making veggies, say frozen green beans, now would be a good time to put them on)
Add 4 tsp honey mustard and 1 T lemon juice.
Cook, stirring occasionally, until slightly reduced.
Add 1/2 c heavy cream.
Cook until reduced and thickened to your desire.
Add 1/2 tsp dried thyme and 1/2 tsp dried rosemary (next time I’ll mince the rosemary down, oooo, or mortar and pestle it).
Swirl in 1.5 tsp butter and serve.
This sauce losses something when reheated, but is still quite tasty.


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