The first time Mr Mine and I had this recipe our dear friend Mr Aside prepared it for us himself. It was so delectable that we ate it all in one sitting. Even though at the time we didn't have a oven proof skillet and he had to substitute using one of our crappy cookie baking sheets! The second time we had this we were in a new apartment with an even tinier kitchen. Two people really cannot work comfortably without running into each other constantly and our counter space is practically non-existent. Having bought some tenderloin when we were at the store we decided to give the recipe a whirl. It came out just as delicious, but we did have a few casualties. I've actually typed out his recipe the exact same way he had written it down because those cap letter warnings are vital. It only takes a split second to forget that a pan handle is a billion degrees. I stupidly grabbed hold to move the pan to a different place out of the way on the stove. And you guessed it, I did NOT have a pot holder in my hand.
Enter semi-comical moment where I immediately drop the handle with a shriek and stick my hand under cool running water. While I am doing this Mr Mine reaches up onto a top shelf to grab something to help me out and his shirt rides up just enough to show some bare skin. As he leans forward he collides with the end of the pot handle which is still sticking out from the stove. At which point he yelps and rushes over and we are both standing there swearing up a storm over our stupidity and awe inspiring luck. The moral of the story. Never lean over your stove while cooking unless you're wearing a really long shirt! And ALWAYS USE POT HOLDERS when making this recipe. You will be glad you did. Hopefully I will get up the nerve to attempt this one again someday soon so that I can add some step by step pictures for you!
Roasted Pork Tenderloin with a Red Wine Reduction Sauce
1 pound pork tenderloin
2 tbsp fresh thyme leaves
1 tbsp coarsely ground black pepper
1/2 tsp salt
1 tbsp olive oil
1/2 cup red wine
1/4 cup heavy cream
Pam
1. Pre-heat the oven to 400°.
2. Cut the thin membrane off of the tenderloin and remove any large pieces of fat. You can also remove the white-ish ligament-like thing near the thick end, but it's a pain to do so and not really necessary.
3. Mix the thyme, pepper, and salt in a small dish and rub on the tenderloin.
4. Spray an oven-proof skillet with Pam. ( Calphalon is oven-proof.) heat the olive oil over the high heat until hot. Put the tenderloin in and sear for about 4 minutes. Turn the tenderloin over and put in oven for about 15 minutes. Add an extra five if still a little pink.
5. Remove the skillet from the oven WITH POT HOLDERS. Put the tenderloin on a cutting board.
6. Add the wine to the pan and boil over high heat until reduced by about half, scraping all of the nice browned bits off the bottom of the pan. This should only take about three minutes. Hold the pan WITH THE POT HOLDERS.
7. Add the cream and reduce for two to three minutes. Hold the pan WITH POT HOLDERS.
8. Slice the tenderloin into 1/2 inch thick slices and serve with the sauce spooned over the top.
Enter semi-comical moment where I immediately drop the handle with a shriek and stick my hand under cool running water. While I am doing this Mr Mine reaches up onto a top shelf to grab something to help me out and his shirt rides up just enough to show some bare skin. As he leans forward he collides with the end of the pot handle which is still sticking out from the stove. At which point he yelps and rushes over and we are both standing there swearing up a storm over our stupidity and awe inspiring luck. The moral of the story. Never lean over your stove while cooking unless you're wearing a really long shirt! And ALWAYS USE POT HOLDERS when making this recipe. You will be glad you did. Hopefully I will get up the nerve to attempt this one again someday soon so that I can add some step by step pictures for you!
Roasted Pork Tenderloin with a Red Wine Reduction Sauce
1 pound pork tenderloin
2 tbsp fresh thyme leaves
1 tbsp coarsely ground black pepper
1/2 tsp salt
1 tbsp olive oil
1/2 cup red wine
1/4 cup heavy cream
Pam
1. Pre-heat the oven to 400°.
2. Cut the thin membrane off of the tenderloin and remove any large pieces of fat. You can also remove the white-ish ligament-like thing near the thick end, but it's a pain to do so and not really necessary.
3. Mix the thyme, pepper, and salt in a small dish and rub on the tenderloin.
4. Spray an oven-proof skillet with Pam. ( Calphalon is oven-proof.) heat the olive oil over the high heat until hot. Put the tenderloin in and sear for about 4 minutes. Turn the tenderloin over and put in oven for about 15 minutes. Add an extra five if still a little pink.
5. Remove the skillet from the oven WITH POT HOLDERS. Put the tenderloin on a cutting board.
6. Add the wine to the pan and boil over high heat until reduced by about half, scraping all of the nice browned bits off the bottom of the pan. This should only take about three minutes. Hold the pan WITH THE POT HOLDERS.
7. Add the cream and reduce for two to three minutes. Hold the pan WITH POT HOLDERS.
8. Slice the tenderloin into 1/2 inch thick slices and serve with the sauce spooned over the top.
This sounds yummy but where are the PICTURES!
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