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Thyme for Cooking, the Blog

Pork Tenderloin with Mustard and White Wine Sauce on Pasta Broccoli with Garlic and Parmesan

Cooking time:  35 minutes for menu Cooking schedule: see below for "menu"  instructions

    The 'other white meat'.  Whether or not that's true we like pork, particularly the tenderloin.  It cooks fast, stays moist and tender and is usually about the same price as chops, per pound... with mush less  fat.  If  you have too much broccoli - save it for next week.  
Note: If your brown rice takes longer than 15 minutes to cook – cook it tonight for tomorrow’s dinner

Pork Tenderloin with Mustard and White Wine Sauce     Time: 35 minutes
     Pork and mustard go well together. Served over pasta, it makes a lovely, quick, mid-week dinner, yet 'gourmet' enough for unexpected guests! If the tenderloin has a lot of ‘silver’, trim it with a sharp knife before slicing.

1 pork tenderloin, 14oz (400gr)
1 small or 1/2 medium onion
1 clove garlic
1 tbs olive oil
1 tsp thyme
2 tbs Dijon-style mustard
1/2 cup chicken broth
1/2 cup white wine
2 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock

Thinly slice the onion and finely chop the garlic.   Sauté onion and garlic in oil in non-stick skillet over medium-high heat.  Slice the tenderloin into 1 inch (2.5 cm) thick slices.  Brush mustard on one side.  When onion starts to brown, move it to the sides of the pan and sauté pork medallions mustard-side down for 5 minutes. Brush remaining mustard on top and turn.  Sauté for 5 minutes.  Add thyme, stock and white wine to pan, reduce heat to low, cover and simmer 15 minutes.  Dissolve cornstarch in chicken stock. Uncover, increase heat, add cornstarch and stir until sauce is thickened.  Arrange pork medallions on a bed of pasta, pour part of the sauce over and serve the rest on the side. 

Pasta

1 cup bite-size pasta, farfalle, penne
1 tbs olive oil

Cook pasta according to package direction.  When done, drain, toss with olive oil and arrange on a platter.

Broccoli with Garlic and Parmesan                                     Time: 25 minutes
  Watch the broccoli as it can go from perfect to over cooked and limp in a hurry.  Remove it from heat as soon as it's done.  It will be reheated when it's finished, so no need to keep it hot.

1 small head of broccoli, or half of a larger head  save the rest for next week   
2 cloves garlic
1 tbs olive oil
2 tbs Parmesan

Mince garlic.  Cut broccoli into bite size florets and stems.  Put broccoli in a steamer basket in a saucepan with an inch of water in the bottom.  Put on medium heat and steam for 12 minutes or just until done.  Remove broccoli and keep warm (not hot).  In same pan heat the oil.  Add garlic and sauté briefly.  Add broccoli and toss to coat.  Put into a serving bowl, sprinkle with Parmesan and serve.
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Cooking Schedule: 35 minutes Assemble all ingredients and utensils Put water on high heat for pasta Note: If your brown rice takes longer than 15 minutes to cook: cook 1/2 cup brown rice in 1 cup beef stock until done.  Refrigerate until Thursday. Slice onion and mince all garlic Sauté onion and garlic for pork Slice pork and brush one side with mustard Cut broccoli Start to sauté pork Brush other side of pork with mustard Turn pork, brown other side Add wine to pork, cover and simmer

Start to steam broccoli Start to cook pasta Mix cornstarch and stock Wee break, tidy up a bit.... stare into space Remove pork and increase heat Remove broccoli Saute garlic for broccoli Add broccoli, sauté Thicken sauce for pork Drain pasta, toss with oil Put pasta on platter, arrange pork on top Spoon some sauce over the pork, rest on the side Remove broccoli sprinkle with Parmesan Serve all and eat

 

 

 

 

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