Archive for May, 2010
Okay,Okay,Okay……I’m a bad food blogger. The last two months have been crazy busy with finals and concerts and recital and getting my life in order. Additionally, the boyfriend has officially moved in. Now that we are all settled I’ve been cooking up a storm of awesome impressive things.
Since moving to Cleveland, the boyfriend is most impressed by the Westside Market. Evidently they don’t have anything like that in Pensacola. Anyway, we’ve been going twice a week since it’s still kinda magical to him. Anyway, yesterdays adventure produced, among other things, impressive pork tenderloin. This was not my idea at all. But the boy insisted. So there I was….in my kitchen…..hunk of meat sitting on the cutting board. In a panic I paged through a couple of cookbooks I had handy and browsed the Internet for something that didn’t involve me butter flying it or grilling it. So then I remembered that I had a large jar of Herbs de Province in my pantry that I had bought a few months ago on some odd herb-buying spree. To make a long story short the result is lovely tender pork tenderloin lightly crusted with Herbs de Province.
What you need:
1 One to one and a half pound pork tenderloin (not to be confused with pork loin)
5 tbs herbs de province blend (available from your local spice guy or grocery store)
1 tbs salt
½ tbs pepper
6 tbs olive oil
1 clove garlic, minced
¼ diced onion
¼ red wine
2 tbs honey
What you need to do:
Preheat over to 375 degrees (f) and line small roasting pan with foil
First pat the pork loin dry with a paper towel. Then rub the herbs, salt, and pepper all over the meat.
In large skillet, heat three tablespoons of the olive oil and sear the tenderloin for about one minute on each side. Remove from pan and place tenderloin on plate.
In same skillet add the rest of the olive oil, garlic, and red onion. Then add wine. Over low heat, stir mixture until wine begins to reduce. Remove from heat and stir in honey.
Place tenderloin in roasting pan and spoon glaze over the top. Cover with foil and roast for about 35 minutes or until thermometer reads internal temperature at 140 degrees or so.
Let sit for about 5 minutes before slicing.