makedah
05-24-2001, 12:32 AM
This was from the 30 minutes or less section.
I put one of my pork tenderloins in the fridge to defrost and cook yesterday (Wednesday) but I forgot about it. I got up in the middle of the night and saw it in the fridge. I didn't want to throw it away (a pricey cut of meat!!!), so even though I was a bit sleepy, I made the recipe. This was very easy and certainly took less than 30 minutes.
For those of you who don't have the issue yet, all the 30 minutes or less recipes in June are for pork tenderloin. In this recipe, you coat a tenderloin with cracked pepper, saute it then bake it all in the frying pan. While it bakes, you prepare a sauce made of half chicken broth and half red wine -- with some tomato paste, Dijon and a dash of salt thrown in there. Very simple, very pantry-friendly. A great recipe to throw together on a weeknight.
I was skeptical because I don't usually like recipes I make with wine. But this was really good. I guess that because you cook the sauce dawn a lot, it doesn't taste boozy. The only drawback was that the pork was too hot. (I only sampled it, I'll make side dishes and have a meal with it Thursday afternoon -- I worry that it might get even HOTTER in the meantime!) You might want to scale back on the amount of pepper that you use or serve the pork with a slightly sweet dish, like sweet potatoes or baked apples.
Another thing -- I misread the directions and made the sauce in a separate pan and didn't use the pan juices. (I was wondering why the recipe didn't make use of the juices!!) It was still good! I'm adding the pan juices to the sauce and when I reheat I'll see if the sauce tastes any different.
I put one of my pork tenderloins in the fridge to defrost and cook yesterday (Wednesday) but I forgot about it. I got up in the middle of the night and saw it in the fridge. I didn't want to throw it away (a pricey cut of meat!!!), so even though I was a bit sleepy, I made the recipe. This was very easy and certainly took less than 30 minutes.
For those of you who don't have the issue yet, all the 30 minutes or less recipes in June are for pork tenderloin. In this recipe, you coat a tenderloin with cracked pepper, saute it then bake it all in the frying pan. While it bakes, you prepare a sauce made of half chicken broth and half red wine -- with some tomato paste, Dijon and a dash of salt thrown in there. Very simple, very pantry-friendly. A great recipe to throw together on a weeknight.
I was skeptical because I don't usually like recipes I make with wine. But this was really good. I guess that because you cook the sauce dawn a lot, it doesn't taste boozy. The only drawback was that the pork was too hot. (I only sampled it, I'll make side dishes and have a meal with it Thursday afternoon -- I worry that it might get even HOTTER in the meantime!) You might want to scale back on the amount of pepper that you use or serve the pork with a slightly sweet dish, like sweet potatoes or baked apples.
Another thing -- I misread the directions and made the sauce in a separate pan and didn't use the pan juices. (I was wondering why the recipe didn't make use of the juices!!) It was still good! I'm adding the pan juices to the sauce and when I reheat I'll see if the sauce tastes any different.