This is really Jerilyn's recipe that she found from "Real Simple" Magazine. Yummy!
Ingredients
8 ounces egg noodles
1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
kosher salt and black pepper
1/4 cup flour
2 tablespoons olive oil
2/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
Directions
Cook the noodles according to the package directions.
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat it in the flour.
Heat the oil in a large skillet over medium-high heat.
In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
Add the pork back to the skillet and sprinkle with the parsley.
Serve the pork and sauce over the noodles.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Sunday, January 15, 2012
Saturday, December 12, 2009
Chili Roast Tenderloin
I haven't tried this yet, but saved the recipe here so I would not lose it. Jerilyn sent it to me because it sounds yummy and most of the ingredients are things I usually have on hand. I think I would do fine in the crockpot too.
Ingredients:
1/3 cup of lime juice
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
freshly ground black pepper
4 pork tenderloins (about 3 pounds)
2 teaspoons cornstarch
1 1/4 cups chicken broth
Directions
1.In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.
2.Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.
3.Heat oven to 500º F.
4.Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.
5.Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.
6.Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.
7.Cut half the pork into thin slices and serve with the sauce.
Ingredients:
1/3 cup of lime juice
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
freshly ground black pepper
4 pork tenderloins (about 3 pounds)
2 teaspoons cornstarch
1 1/4 cups chicken broth
Directions
1.In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.
2.Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.
3.Heat oven to 500º F.
4.Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.
5.Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.
6.Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.
7.Cut half the pork into thin slices and serve with the sauce.
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