Lean pork tenderloin is the meat of choice for many cooks. To my taste, this pork tenderloin recipe is just perfect: the result is simple enough for every-day yet elegant enough for special occasions.
The meat is unadorned, inviting the addition of a rich side dish or full-flavored chutney. While the meat rests, you might make a gravy with the broth/wine liquid. To double the recipe for larger servings or more people, double the meat and garlic but not the other ingredients.
CUMIN CARROT FRIES make a great complementary vegetable. Peel 1½ pounds of carrots. Quarter lengthwise, then cut in three-inch lengths. Toss until evenly coated in 1 – 2 tablespoons olive oil, 1 teaspoon cumin and ½ teaspoon salt (if available, kosher salt is preferred for its delicate flavor). Place on a baking sheet and bake at 400F for 25-30 minutes. Serve immediately.
TENDER PORK TENDERLOIN
Hands-on time: 15 minutes
Total preparation time: 30 minutes
- 1 pork tenderloin (about 1 pound)
- 1 clove garlic, slivered
- Salt and pepper to taste
- Cumin to taste
- 1 – 2 tablespoons olive oil
- ½ cup chicken broth
- ½ cup dry white wine
Preheat oven to 400F. With a sharp knife, make deep narrow slits in the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin on all sides. Heat the oil in a large, oven-proof skillet. Sear the tenderloin well on medium-high for about 10 minutes, turning the meat as it browns. Add the broth and wine, then place skillet in the oven for 10 minutes. Remove from oven.
Cover skillet with foil and let meat rest for 10-12 minutes before cutting. Slice and serve immediately.
• This has become one of my "stand-by" meals, one I cook again and again, almost without thinking.
• Start the carrots, then the meat. They'll finish about the same time.
• The cooking time for the pork will vary, depending on how thick the tenderloins are. To be sure, insert a digital thermometer into the center of the meat and cook to an internal temperature of 140F. While the meat rests, and continues to cook, it will reach 155-160F.
• The meat is so good, considering cooking another tenderloin or two for sandwiches or another night. There's plenty of liquid for two or even three tenderloins.
• I occasionally substitute curry or garam masala for the cumin -- all are delicious.
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Your Comments:
3/16/2007
3/16/2007
4/03/2007
P.S. I substituted rosemary for cumin on the carrots; it paired really well, especially with the pan dripping gravy. So easy and good. Thanks again.