Dinner for the 4th
Pork Tenderloin with Cream Sundried Tomato Sauce
1 Pork tenderloin
½ small onion, julienned
2-3 Cloves of garlic, thin sliced
2-3 Tbsp Sundried tomatoes in oil
Cream
Tawny sherry
Olive oil and butter
Salt and pepper
2-3 leaves fresh sage
Minced parsley
Cut the tenderloin on the bias into 2-inch chunks. Heat the butter and olive oil in a heavy skillet over medium heat and add the onions, garlic and tomatoes and slowly cook until onions are transparent.
Add the pork and raise the heat to medium high and brown the chunks. Reduce heat and add some tawny port, sage and parsley and cook for a minute. Add the sage, parsley and salt and pepper and enough cream to come up halfway on the sides of the pork and reduce the heat to medium low and let simmer, stirring on occasion, and watching that the cream doesn’t reduce too much or become too thick.
Serve with fresh baby spinach leaves. Chop some pancetta and garlic and sauté in hot olive oil for a minute or two and then add all of the spinach and quickly stir-fry and splash with a little red wine vinegar.
I had some gorgonzola raviolini stored and cooked of some of them and when done drained and placed them on the serving platter. Then poured the pork and cream sauce over them.
Served a Black Mountain Cabernet Sauvignon in lieu of a Borolo di Montalcino.
1 Pork tenderloin
½ small onion, julienned
2-3 Cloves of garlic, thin sliced
2-3 Tbsp Sundried tomatoes in oil
Cream
Tawny sherry
Olive oil and butter
Salt and pepper
2-3 leaves fresh sage
Minced parsley
Cut the tenderloin on the bias into 2-inch chunks. Heat the butter and olive oil in a heavy skillet over medium heat and add the onions, garlic and tomatoes and slowly cook until onions are transparent.
Add the pork and raise the heat to medium high and brown the chunks. Reduce heat and add some tawny port, sage and parsley and cook for a minute. Add the sage, parsley and salt and pepper and enough cream to come up halfway on the sides of the pork and reduce the heat to medium low and let simmer, stirring on occasion, and watching that the cream doesn’t reduce too much or become too thick.
Serve with fresh baby spinach leaves. Chop some pancetta and garlic and sauté in hot olive oil for a minute or two and then add all of the spinach and quickly stir-fry and splash with a little red wine vinegar.
I had some gorgonzola raviolini stored and cooked of some of them and when done drained and placed them on the serving platter. Then poured the pork and cream sauce over them.
Served a Black Mountain Cabernet Sauvignon in lieu of a Borolo di Montalcino.
