Wednesday dinner

I made this the other day because I had the ingredients on hand and didn’t want to leave the house to get anything additional, but it turned out really tasty, impressive enough to serve to guests and almost frighteningly easy to prepare. True pork tenderloin roasts up in no time, usually about 30-45 minutes. The sauce was the only fiddly bit, and even that was pretty easy.

Pork medallions with mustard cream sauce
Ingredients
2 true pork tenderloin roasts*see note below*
3 Tbs olive oil
1 Tbs butter
1 clove garlic, minced
1/3 cup dry white wine
1/3 cup apple cider
1 Tbs prepared dijon mustard
2/3 cup heavy cream
salt and pepper to taste

Directions
Place the tenderloins in a 375 degree oven and roast until a meat thermometer reads 155 degrees. Remove from oven, loosely cover with foil and set aside to rest. Meanwhile, heat oil and butter in a large skillet over med-low or medium heat.  Add garlic and saute gently for about 5 minutes.

Remove the garlic from the pan, add the wine and cider and bring to a boil until the liquid is reduced to about 1/3 of it’s original volume. Add the mustard and cream, stirring to combine.  Give it a taste and add salt and pepper as needed.  Cook about 5 minutes, then remove from heat for 3-4 minutes (sauce will thicken up a bit).

Slice the tenderloin into medallions and arrange on plates, drizzling with cream sauce.

Notes:
Many people (and grocery stores) call the boneless pork loins that are used to make boneless pork chops ‘tenderloins.’ While delicious, this is the porcine equivalent of calling a New York Strip steak a beef tenderloin. They’re both damn tasty, but they aren’t the same thing by a longshot. I’m assuming that y’all know what a beef tenderloin roast looks like. What you’re looking for is the pork equivalent of that. Long, narrow, dark-colored and about as big around as the bottom of a beer bottle.  Unless you’re buying from a butcher case, they’re usually sold 2 to a package with a total weight of 2-3 pounds, max and sometimes come premarinated.  You could easily make this with a pork loin roast and it’d taste pretty good, but it would take significantly longer to get done in the oven. 

Posted by Mike on Friday, March 07, 2008 at 10:36 PM
Filed in: Pork • ◊ Permalink
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