Peppered Pork Tenderloin in Red Wine Sauce
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
You could use boneless pork chops in place of the tenderloin. New potatoes are another vegetable just coming into season. They are tiny, potatoes of any color, not just the small red ones. They have a very thin skin and are best roasted or braised, whole. They only keep a few days so don't 'stock-up'.
Peppered Pork Tenderloin in Red Wine Sauce 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....
1 pork tenderloin, 12 - 14oz (350gr)
1 tbs olive oil
1 clove garlic
1/2 - 1 tsp ground black pepper
2 tsp Dijon mustard
1 tsp tomato paste
1 tsp marjoram
1/2 cup beef stock
1/2 cup red wine
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.
Roasted New Potatoes Time: 35 minutes
New potatoes are early, tiny, immature potatoes of any color, usually 1" (2.5cm) or less in diameter. They have a high moisture content, are very creamy and usually cooked whole. If you can't get new potatoes, use regular potatoes, cut into 4ths or 6ths.
10 - 20 new potatoes, depending on size enough for two people
1 tbs olive oil
salt and pepper
Leave potatoes whole and unpeeled. Just wash lightly. Toss with oil, lightly salt and put into a baking dish large enough for them to be in a single layer. Bake at 400F for 30 minutes. Stir half way through baking time.
Carrots with Butter and Chives Time: 25 minutes
These are delicious in the spring when the chives start coming up. If you don't have access to fresh chives, substitute dried.
2 - 3 carrots, depending on size
1/4 cup beef stock
1 tbs butter
2 tbs snipped chives (Substitute 1 tbs dried or other herb of choice)
Peel carrots, cut in half the short way so you have 2 - 3 inch lengths. Cut in half the long way then cut each half again so you have carrot sticks. Put carrots into small saucepan or skillet. Add stock, cover and bring to a simmer over medium heat. Reduce heat and let simmer until done, 10 - 15 minutes. Drain any remaining liquid from pan. Add chives and butter, stir well to coat and heat through. Remove from heat, add pepper if you like and serve.
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Cooking Schedule: 30 minutes |
Turn pork, brown other side |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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