Monday, December 16, 2013

Getting Sauced, er, Saucy






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.


Pork Tenderloin with Shallot & Sage Sauce

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.






Duncan Tryon
GloryB






















. . . Louise
Thelma and . . .





Daniel




















16 comments:

  1. Love that sauce! I agree with what you said about all the sweet stuff--there must be a reason why salted caramel is so popular these days, because the salt cuts the sugar just a bit. Never thought I'd say "too much sugar"!

    And congratulations again on making the New York Times list! You're standing in the midst of some pretty big-name writers.

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    1. Thanks, Sheila. I'm very surprised but thrilled about it! We gobbled up this little sauce. It's not the fanciest thing, but it was very tasty!

      ~Krista

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  2. Yes we're so proud of you Krista! Your book is next up on my nightstand:). And the sauce sounds wonderful. I'm not a big fan of fruit on meat, so this one is right up my alley!

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    1. Thanks, Lucy. Uh oh, I'm next to be read. Holding my breath!

      ~Krista

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  3. Sounds delicious, just like your book!

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    1. Thank you, Libby! That's very kind of you. : )

      ~Krista

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  4. Another excellent recipe, Krista. Your pork tenderloin recipes are so good, and this one looks terrific--I love the cognac and cream in there. "Easy" for the holidays sounds good to me, too! Excellent news on the Times list. Marc and I send our warmest congratulations for a stellar debut. You deserve it, and must celebrate with gusto this holiday season!

    ~ Cleo

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    1. Thank you so much, Cleo!
      I like the cognac and cream, too!

      ~Krista

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  5. This will be my go to meat when my brother visits Monday.I had been looking for something to do with the pork in the freezer.

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    1. Super! I'm glad someone else likes pork tenderloin!

      ~Krista

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  6. Krista, love the sauce, love the pix!! Congrats on NYT from the bottom of my heart to the top of my lungs!!!!
    Daryl /Avery

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  7. I am reading the book now, so good. This recipe sounds good. I will give it a try for sure.

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    1. Thank you, Darlene! That's so nice to hear! I hope you enjoy the recipe, too.

      ~Krista

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  8. Congrats on a wonderful showing for Murder She Barked. Very proud of you!

    This looks absolutely super. I love pork in sauce and, you're right. It's perfect for this season with all the sweets.

    Can't wait to try it.

    XO

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    1. Thank you, Mary Jane. : )
      Hope you'll enjoy the pork as much as we did.

      ~Krista

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