Not very seasonal, I know. Then again, it has dipped down to -41 this week. I’ve been a bit all over the place – Red Deer, Edmonton, Jasper – driving a lot and cooking a lot, but not regular-like, at dinnertime in my own kitchen. And I was missing it.
This satisfied my desire to make a plain old average dinner, one that included warm meat and mashed potatoes and frozen peas, while listening to the 5 o’clock news in the other room. It was really good. The time it took to cook was just enough to simmer a pot of quartered (unpeeled) potatoes, which I roughly mashed with a splash of milk and dab of butter. All was ready in under half an hour.
I didn’t have rosemary and it was fine without; I imagine it would be even better with. It’s the sort of recipe that once made can be repeated mindlessly and without measuring. It’s a keeper. And I love incorporating cranberry sauce when it’s nowhere near Christmas (although it feels like it) – the onions, stock and balsamic transform it into something entirely different – more complex and not as sweet as the stuff you’d serve with turkey.
Pork Tenderloin with Cranberry-Balsamic Sauce
inspired by the November 1998 issue of Bon Appétit
dab of butter
drizzle of oil
1 pork tenderloin
1 small onion, chopped
1 sprig of rosemary, leaves chopped (optional)
1/2 cup beef or chicken broth
1/2 can whole berry cranberry sauce
2 Tbsp. balsamic vinegar
Preheat oven to 450°F. In a heavy skillet, heat a drizzle of oil and dab of butter over medium-high heat. Sprinkle pork with salt and pepper and sear on all sides, until golden all over. Place the pork in a small baking dish (or loaf pan) and roast until thermometer inserted into the thickest part registers 155°F – about 15 minutes.
Meanwhile, melt another dab of butter in the skillet; add the onion and sauté until soft and starting to turn golden. Add the broth, cranberry sauce and vinegar and whisk until cranberry sauce melts and the sauce thickens.
Let the pork rest a few minutes before slicing; serve immediately, with the sauce. Serves 4.
March 07 2011 06:30 pm | pork