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Today I decided to share a highly desired and flavourful dish.
It consists of a few quality ingredients, not long to prepare and very easy to put together. This pork tenderloin will be sautéed in Dijon and Porto to rest on a bed of caramelized onions and healthy kick of sautéed greens.
For a detailed post...refer here:
http://www.foodessa.com/2010/03/recipe-porto-pork-tenderloin-with.html
Ingredients
- . > (American / Metric measures) <
- . 1 small Pork tenderloin fillet
- . 1 large sweet onion, thinly sliced
- . 2 Tbsps. (30ml) e.v. olive oil
- . 2 Tbsps. (30ml) grape seed oil (or canola)
- . 1/4 cup (60ml) quality Porto wine
- . 1 Tbsp. (15ml) Dijon mustard
- . > Seasonings: (to be prepared and divided in 2 portions)
- . 1/4 tsp. (1.25ml) each of: sea salt, granulated garlic powder, basil, marjoram, mint, oregano, sage and tarragon.
- . 1 large bouquet of Swiss chard or any other similar leafy green vegetable.
- . Garnish: 1/2 cup (60g) aged Cheddar cheese, grated
Directions
- . In a very large deep saute pan, heat the oils at MEDIUM. Add the thinly sliced onions and caramelize them: stir them for about 10 minutes and then lower the heat to LOW-MEDIUM and continue cooking the onions with the cover on for another 15 minutes.
- . Meanwhile, wash the greens and then spin dry. Divide the stalks and chop into small pieces. Set aside.
- . In a tiny bowl, mix the Dijon mustard with the Porto. Set aside.
- . Clean the tenderloin pork fillet by shaving off the membrane and any excess fat. Slice the fillet into 1 inch (3cm) pieces (yields about 8-10 slices) set aside.
- . When onions have caramelized, raise the stove's heat back to MEDIUM in order to receive the chopped stalks of the Swiss chard. Saute them for a few minutes until tender. Then, add the leaves. Sprinkle the first part of the seasonings. Do not over cook the greens. Remove about 3/4 of the greens and onions out of the pan and set aside. Cover to keep warm.
- . On MEDIUM-HIGH heat, add the meat to the pan and sear one side for not too long (just enough to have one side browned). Turn the meat pieces over and sprinkle the remaining seasonings. Wait about a minute or so and then pour the Dijon-Porto sauce over the meat. Wait another 2 minutes and then add back the greens on top of the meat. Cover the pan and turn off the heat. It should be ready to serve in about another 2 minutes.
- . Assembly and Serving: Plate the bed of greens, place the meat and pour the remaining pan sauce. Finally garnish with the cheddar cheese.
- . Buon appetito and flavourful wishes...FOODESSA.com
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