Sunday, January 24, 2010

Pork Tenderloin

It is not always easy to come up with menu ideas...Sometimes I just go to the store and look for inspiration there!
Monday was such a day. I went to our local supermarket, Roche Brothers, and started looking for something I would want to make! Fish was out as it was the end of a three-day weekend, and there probably had not been any deliveries that day.

In the meat department, I looked at the sale items (yes, I do that sometimes!!) and there it was! Pork tenderloins. Now all I need is the vegetables! Pearl onions, carrots and mushrooms. Let's start cooking.

Pork Tenderloin

Serves 6

2 tenderloins of pork
15 - 20 fresh (or frozen) pearl onions
3 carrots (I like organic), sliced
5 cloves of garlic, minced
2 packs of assorted fresh mushrooms (shitake, oyster, baby bella)
6 Tbsp olive oil
1 cup chicken stock
1 bunch fresh thyme, or dried thyme to taste
 Salt and pepper to taste

Heat 2 Tbsp olive oil in a Dutch oven or heavy skillet. Add the pearl onions, carrots and half the garlic. Saute for about 10 minutes until tender and slightly brown. Transfer to a bowl and set aside.

Heat 2 Tbsp olive oil in the same Dutch oven. Add the mushrooms and the remaining garlic. Saute until slightly brown. Transfer to the carrots and onions bowl and set aside.

Season the tenderloins with salt and pepper. Heat another 2 Tbsp olive oil in the same Dutch oven and add the meat. Sear on all sides. When the pork is browned on each side, remove from the pan, set aside on a plate. De-glaze the juices with a little chicken stock. Reduce for about 5 minutes and then add the meat and the vegetables. Add the thyme.

Reduce the heat and cover. Cook for about 30 to 45 minutes, turning the meat and stirring the vegetables from time to time.

Serve sliced in 1/2 inch slices, with fresh sauteed spinach, or mashed potatoes.

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