Sunday, 24 January 2010

Pan-Roasted Pork Tenderloin with Tomato Cream Sauce

Tonight I thought I'd try something different. For whatever reason, I don't typically pan fry meats. Maybe it's because, in the past, sometimes the meat has been tough or under/over cooked. So tonight I thought I'd try a recipe that forced me out of my comfort zone. Am I ever glad I did!! This was a wonderful dish and full of flavour. The meat was cooked perfectly (pattin' myself on my back) and the sauce was wonderful and full of the flavours of the garlic, tomatoes and basil. Mmmm, mmmm, good! You can easily have this meal on the table in just over 30 minutes.
1lb pork tenderloin (approximately 1 large)
Salt and pepper
1 tbsp butter
2 cups grape or cherry tomatoes
2 cloves garlic, minced
1/4 tsp each salt and pepper
1 tsp basil (or 1/4 cup chopped fresh basil)
1 cup 35% whipping cream
Garnish black or green olives (optional)

Cut pork tenderloin into 1-inch (2.5cm) thick medallions; sprinkle with salt and pepper.

Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 minute per side. Transfer pork to a plate and set aside.

Add tomatoes to skilllet and cook; shaking pan occasionally, for about 3 minutes or until starting to brown and burst. Stir in garlic, salt, pepper and dry basil (if using fresh basil add it later on in the recipe). Stir in cream; bring to a boil. Reduce heat and simmer for about 5 minutes or until sauce is slightly thickened and tomatoes are softened.

Stir in pork with any accumulated juices. Simmer, stirring and turning pork once, for about 5 minutes or just until a hint of pink remains in the pork. Stir in fresh basil (if using). Serve garnished with green or black olives, if desired.

Serve with mashed potatoes (the sauce tastes amazing over mashed potatoes), risotto or pasta.


N Clark said...

Hi Laurie! This recipe sounds good. I have made a very similar one with mango chutney in it.
It's slightly sweet and spicy too!

Laurie@The Baking Bookworm said...
This comment has been removed by the author.
Laurie@The Baking Bookworm said...

That recipe looks great! I've been hesitant to use curry b/c I know my husband isn't a fan of the smell. I would like to branch out though and try something new. Does it have a strong flavour and is it really spicy??

N Clark said...

I'll admit that you can smell what I cooked for the evening but no, it is not "chili" spicy. The kids eat it. The sweetness from the mango chutney is nice. Mango chutney can be hard to find though - i found it in the speciality foods area of my superstore, the brand was Patak's.

Laurie@The Baking Bookworm said...

I'll definitely give it a try. I'll search my local Zehrs/Loblaws store for the chutney. If your kids will give it a couple of thumbs up there may be hope for mine. ;)

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