Tuesday, November 24, 2009
I gotta admit, it's been busy. We all know this, I've said it like my last five posts. We all know this because I made this beauty back in like, September. Maybe late September. But it was still September. Since then I've made few other things (it sucks to not have your own kitchen, let me tell you that. I'm fine with using other peoples, but jeez, it's still kind of difficult).
But that's okay. Because I've made some pretty delicious things the few times I've actually made things.
This was a pork tenderloin, a recipe I got from Dutch Girl Cooking/Kayotic Kitchen
It was a nice little dinner I made for Brian and I. It wasn't too difficult to prepare-- I actually remember it being quite easy (as opposed to the dessert, which wasn't too hard either, but I think we were under a time constraint).
The pork turned out super tender and delicious. The mushroom cream sauce was divine!! I mean, it was kind of like a cream of mushroom soup-- but in sauce form-- and also fresh. Which makes sense, since it was basically a roux with mushroomness added. Whatever, it was good, and I loved it, and Brian loved it too.
To go with it I made a quinoa pilaf. Brian is trying to do a healthy thing, and I was trying to be mindful of it (sort of). Quinoa is super healthy, it's high in fiber and protein, one of those delicious ancient grains. I believe I flavoured this one with vegetables, and... chicken stock, I think. And some saffron. And rosemary. It's been too long, so I fail. Next time, I promise to write down what I do-- because it was quite delicious (though a liiiittle bland, I needed to heavier on the salt, at least).
All in all a fabulous meal. I don't make pork a lot so it was a nice change of pace-- and these pork tenderloins (hah, I accidentally typed porn at first) are quite easy to make and delicious.
Autumn Pork Roast
Recipe inspired from Dutch Girl Cooking/Kayotic Kitchen
1 pork tenderloin
3 oz mixed mushrooms -- I used a mix of regular white button and criminis.
1/2 medium red onion
1 1/2 heaping tablespoons all purpose flour
1/2 tablespoon course mustard (I used dijon)
1/2 tablespoon crushed rosemary
1/2 cup chicken broth
1/4 cup milk (I used a bit of cream too)
2 tablespoons butter
flat leaf parsley
Rub the pork tenderloin with a generous amount of salt and pepper. Rub the course mustard and rosemary over the meat. Set the meat aside and allow the flavours to meld.
Meanwhile, chop the mushrooms and onions, coarsley.
Grate or mince one medium sized garlic clove.
Heat a tablespoon of the butter and sautee the onions for about 3 minutes. Add the garlic and mushrooms and cook over low heat for about another 3 minutes, until the mushrooms are starting to soften and 'wilt'. Add the flour and cook for a minute to nuetralize the floury flavour. Pour in the milk/cream and stir until it is lump free. Bit by bit, pour in the chicken broth until you have the right consistency-- I think I may have used 1/2 cup because I wanted it thick and creamy, but not too dry. Simmer the sauce on a low heat for about 15 minutes.
Heat the remaining butter over medium-high heat and brown the meat on all sides. Cook for a few minutes on each side. Pour in some of the broth (or some water), and cover, allow to braise for 10 minutes or so (make sure it's cooked all teh way through, but with some very slight pinkness to the center).
Chop the parsley.
Once the meat is done, remove from the pan and cover with aluminum foil -- allow to rest for 5 minutes. In that 5 minutes, season your sauce with worcestershire, pepper, and salt. You may need a lot of it. :) Add the parsley last, serve over the pork tenderloin.