Saturday, September 3, 2016

Twice Cooked Pork Tenderloin a la Mark Bittman #Recipe @PegCochran

This recipe is from Mark Bittman of the NY Times.  I tried it and it was so good and so easy I had to share!  I've made no alterations or substitutions because it was that good!  Normally in the summer I grill a pork tenderloin with some kind of rub or marinade but it was raining (boo hoo!) so that was out of the question.  I happened on this recipe and decided to give it a try.  It's definitely company worthy!

1 boneless pork tenderloin
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination
1/2 cup water 
¼ cup cream
1 tablespoon Dijon mustard  

Dry tenderloin with a paper towel and season with salt and pepper to taste.

Heat a large skillet over medium-high heat then add 2 tablespoons of butter or oil or a combination of both.  Heat the fat until the butter foam subsides or the oil begins to take on a dimpled appearance.

Add meat to skillet and brown thoroughly on all sides.  This will take approximately 5 or 6 minutes.

Remove meat from pan and let pan cool slightly while you cut the tenderloin into one inch thick pieces.

Return heat to medium-high, add remaining butter, oil or combination to pan and when hot, add pork slices.  Brown on each side, approximately two or three minutes each.

Turn heat to low and remove meat to a platter and keep warm.

Add 1/2 cup water to the pan, turn the heat to high and cook, stirring, for a minute or two.  Reduce heat slightly, add cream and heat until sauce thickens slightly.  Stir in mustard and heat briefly.

Pour sauce over sliced pork.  Garnish with chopped parsley if desired.



RT Magazine Top Pick!

First in the Farmer’s Daughter mystery series set on a picturesque farm in Michigan, where Shelby McDonald runs a popular lifestyle and cooking blog, from the national bestselling author of the Cranberry Cove Mysteries.
On her blog, The Farmer’s Daughter, Shelby McDonald is growing her audience as she posts recipes, gardening tips, and her experiences raising two kids and running Love Blossom Farm in the small western Michigan town of Lovett.

Working the farm is demanding but peaceful—until that peace is shattered when the minister’s wife is murdered on Shelby’s property during a fund-raiser for a local church. But the manure really hits the fan when Shelby’s good friend veterinarian Kelly Thacker emerges as the prime suspect. Shelby decides to dig in and find the murderer by herself. As more suspects crop up, she’ll have to move fast—before someone else buys the farm. . . .




  1. This does sound good!
    I'm already thinking of a few additions:a splash of bourbon and some sage.
    Lovely and elegant.

  2. Yes, I think this is a great "base" recipe that can be added to easily!

  3. i think this sounds so good and so does the book i would love to read and revirw at a few sites. I hope in the future a print book will be offered!

    1. The pork is delicious! And so easy. And yes, the book is in paperback as well as ebook format.

    2. And I will be doing giveaways soon so stay tuned!

  4. Thanks for the recipe. It does sound really good. I sent it to myself in an email, lol. Just have to say the book is fabulous, so hope everyone gets it soon.

    1. Thanks, Kay! I'm excited and nervous for it to come out on Tuesday! My husband loved the pork and he's not much into gourmet food!

  5. This is fabulous, Peg! I am going to try it soon. LOVE pork tenderloin. Thank you! Hugs. MJ/VA

    1. You know it's good if an MLK Blogger doesn't change anything!