Tuesday, May 3, 2011

Braised Pork Tenderloin


I made braised pork tenderloin last night. It's one of my default meat meals because it's easy to cook and hard to screw up. Pork tenderloin is, well, tender, even if you cook it a little too long (as I did last night). You can treat it like a red meat (in red wine and rosemary, for example), or you can season it with restraint, using just white wine and tarragon. It always works.

This time, I coated the pork tenderloin in olive oil, a little salt, pepper and Penzeys Bouquet Garni (a great seasoning resource). I then heated up diced onions in olive oil for a few minutes in a large skillet on low-med heat added the pork, turned up the heat to med-high to brown, turned over the pork and continued to brown (just a few minutes each side). Next I added about 1/3 cup red wine, 2 cloves garlic (crushed or diced), covered and reduced heat to simmer for about 35 minutes. Cooking time will depend upon size of tenderloin, but 30-40 minutes usually covers it.

Remove cover, transfer pork to plate, and cut into medallions while turning up heat in pan to cook down sauce. After 2-3 minutes, add medallions back to pan and coat with sauce for 1 minute. Turn off heat. Great with rice or potatoes and something green.


  1. this is great marzipan :)
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