Many thanks to everyone who bought MURDER, SHE BARKED! You helped it land on the New York Times bestseller list at #14. Thank you, thank you, thank you!
'Tis the season to be busy. I'm sure all of you are going at top speed right now like I am. So much to do! When I get rushed, I tend to fall back on dishes that are no-brainers for me. I've posted a lot of recipes for pork tenderloin, but as my mother said today, it's the sauce that makes the dish. She's quite right, of course.
My usual instinct when it comes to sauces for meat is to turn to fruit. I love the combination of tart or sweet fruits with meat. But in this season of cookie, candy, and cake overload, I really wanted a savory sauce. It had to be swift, easy, and pair nicely with pork.
I used two pork tenderloins, which serve four. These are far and away the best cut of pork going and, at least in my grocery store, still very reasonable for such a good cut of meat. The biggest problem with pork tenderloin is overcooking it. Watch it very carefully because it can dry out fast. It will continue cooking while it rests after you take it out of the oven, so don't be afraid to remove it when it's still a little bit pink in the middle. Cooking times will vary considerably depending on the size of the pork tenderloin. The ones I buy are only about 2 to 2 1/2 inches in diameter on the thick end. If you buyer larger ones, they will take longer to cook.
2 tablespoons olive oil
2 pork tenderloins
salt & pepper
2 tablespoons butter
1 tablespoon shallots (1 large shallot or two small)
1/2 teaspoon sage
2 tablespoons cognac
1/2 cup water
1 teaspoon mustard
splash of heavy cream
Preheat oven to 400.
Heat the olive oil in a pan and brown the pork tenderloins for about 5 minutes on each side. Transfer the tenderloins to another pan, close with a lid and cook in the oven approximately 25 minutes. The time will vary with the thickness of the tenderloin. Check after 20 minutes.
Meanwhile, melt the butter in the browning pan. Add the shallots and sage, stirring and scraping up the bits on the bottom of the pan.
When the shallots are soft, add the cognac, water and mustard. Stir to combine. Simmer uncovered until reduced by about half. Salt and pepper to taste.
When the tenderloins are done, remove from pan and let stand 10 minutes before slicing. Add the juices from the pan to the sauce. Remove the sauce from heat and stir in a splash of heavy cream. Serve over sliced pork tenderloin.
|. . . Louise|
|Thelma and . . .|