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Menu Plan for Winter I: Week 12, Day 4
Peppered Pork Tenderloin in Red Wine Sauce
Sautéed Sliced Potatoes
Balsamic Soy Brussels Sprouts
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The pork is an economical variation of Steak au Poivre.
Peppered Pork Tenderloin in Red Wine Sauce
Total time: 30 minutes
Remember that, while adding a lot of flavor, pepper can be quite hot. Be a bit careful, particularly if you are grinding fresh peppercorns, as these will be hotter than the old stuff in the can in your pantry....
Ingredients:
- 12oz (360gr) pork tenderloin
- 2 tsp olive oil
- 1 clove garlic
- 1/2 - 1 tsp ground black pepper
- 2 tsp Dijon-style mustard
- 1 tsp tomato paste
- 1 tsp marjoram
- 1/2 cup (4oz, 120ml) beef stock
- 1/2 cup (4oz, 120ml) red wine
Instructions:
- Mince the garlic.
- Slice the tenderloin into 1 inch (2.5 cm) thick slices.
- Sprinkle the pepper evenly over each side of each piece, pressing it in.
- Heat oil in nonstick skillet over medium heat. Add the pork and sauté for 5 minutes per side.
- Add garlic, marjoram, mustard, tomato paste, stock and red wine to pan, reduce heat to low, cover and simmer 10 minutes.
- Uncover and remove pork to a small platter, cover to keep warm.
- Increase heat and boil sauce, for 2 minutes. It should reduce and thicken a bit.
- Spoon a bit of sauce over the pork and serve, remaining sauce on the side.
Sautéed Sliced Potatoes
Total time: 30 minutes
Thinly sliced raw potatoes, sautéed, undisturbed, in a large skillet. Let them get nicely browned, turn once or twice and finish with a sprinkle of salt. They are creamy on the inside; crisp on the outside and incredibly easy.
Ingredients:
- 2 potatoes, about 12oz total (360gr)
- 2 tsp olive oil
- 2 tsp butter
Instructions:
- Slice potatoes paper thin.
- Melt the butter in a large nonstick skillet over medium-low heat.
- Add the potatoes, arranging in layers.
- Drizzle the oil over the top.
- Allow to cook for 15 minutes (Reduce heat further if they start to get too brown).
- With a spatula turn in sections - don't worry about being neat.
- Continue to cook for another 10 - 15 minutes, until potatoes are done and nicely golden.
- Remove, add salt and pepper if you feel so inclined, and serve.
Balsamic Soy Brussels Sprouts
Total time: 20 minutes
Cut in half and fried in olive oil, then finished with soy sauce and vinegar.... Not your usual Brussels Sprout.
Ingredients:
- 12 - 15 medium Brussels sprouts
- 2 tsp olive oil
- 1 tbs soy sauce
- 2 tbs Balsamic vinegar
Instruction:
- Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout in half through the stem end.
- Heat oil in a medium nonstick skillet over medium-high heat. Add sprouts, cut side down, and sauté until lightly browned and crisp-tender, 7 - 10 minutes, checking occasionally so they don't get too dark.
- Turn and sauté on the other side for a few minutes longer.
- Combine soy sauce and vinegar. Add to skillet and turn the sprouts over to coat, letting simmer, cut side down for 2 - 3 minutes longer. Serve.
Cooking schedule: 30 minutes |
Add garlic, herbs, mustard, paste, stock, wine to pork |
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