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.
- . > (American / Metric measures) <
- . 1 small Pork tenderloin fillet
- . 1 large sweet onion
- . 2 tbsp. (15ml) olive oil
- . 2 tbsp. (15ml) vegetable oil (canola)
- . 1/4 cup (60ml) Port wine
- . 1 tbsp. (15ml) Dijon mustard
- . Seasonings: (to be prepared and separated in two portions)
- 1/4 tsp. (1ml) each of: sea salt, garlic powder, basil, marjoram,
- mint, oregano, sage and tarragon. Note: Don't be concerned if you have only some of the above...be creative! These are herbs that I always hold in my pantry and use quite frequently to enhance all my meals.
- . Garnish: 1/2 cup (60gr) strong Cheddar cheese (grated).
- . Greens: 1 large bouquet of Swiss chard...or any other similar leafy green vegetable.
- . In a very large deep pan...HEAT oils slightly at medium heat...ready to receive the thinly sliced onions. Be patient enough to 'caramelize' them...(this means: to first sautÃ© and stir them for about 10 min on medium heat...then cover pan for at least other 15 min. on a slightly lowered heat...let them sweat!!!) >>>I can't stress this enough...the number one secret to a great foundation to a successful dish is 'CARAMELIZED ONIONS'. Take the time needed to do it properly...you will be rewarded with a fantastic flavour!
- . Meanwhile, wash your greens...spin or pat dry. Cut off the stalks (chop them up...set aside)...continue chopping the leaves separately...set aside. >> Optional suggestion: I sometimes keep the chopped stalks to use in another recipe like for example: a fabulous 'frittata'. It all depends if I'm in the 2 for 1 cooking mood.
- . In a tiny bowl...mix the Dijon mustard with the Porto. Set aside.
- . Clean the tenderloin pork fillet by shaving off any excess thin layer of fat. Slice the fillet in 1 inch (25mm) pieces (yields about 8-10 slices)...set aside.
- . When onions have caramelized...raise the stove heat just a little to receive the chopped stalks of the Swiss chard. SautÃ© them for a few minutes till tender...add the leaves...sprinkle one part of the seasonings. Do not over cook the greens! With your tongs...grab about 3/4 of the greens and onions out of the pan and set aside.
- . Add the meat to the pan...sear one side...not for too long (just enough to have one side browned). Turn them over...sprinkle the rest of the seasonings...wait about a minute or so and then pour the Dijon-Porto sauce over the meat. Wait about another two minutes...then add back the greens on top of the meat. Put the cover on top of the pan and turn off the heat. It should be ready to serve in about another two minutes.
- IMPORTANT note: This meat is incredibly tender...only IF it is cooked to be slightly under-cooked. Careful not to over cook the 'pinkness' stage...or else you will remain disappointed with tougher tasting meat. Pork tenderloin can not truly be eaten any other way than having a 'pink blush' interior.
- ASSEMBLY and Serving: Plate the bed of greens...place the meat...pour the remaining pan sauce...and finally garnish with the cheddar cheese.
- . Buon appetito and flavourful wishes...FOODESSA.com
|Amount Per Serving||%DV|
|Serving Size 0g|
|Recipe makes 2 servings|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|