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paula
Sorry but this is just a boring recipe post. I made something awesome last night and I don't want to forget how I made it. Plus, if you want to make something awesome then you should make this too. Sadly there are no pictures because a) I didn't think it would be blog-worthy while making it and b) once I realized it was, it was all gone because we're pigs. Pigs eating pigs. The kids even ate this one. Miracles abound.

Herb Crusted Pork Tenderloin Medallions in an Apple, Shallot & White Wine Sauce with Roasted Rosemary Baby Potatoes & BACON

2 plain pork tenderloins (usually comes 2 in a package, don't buy that pre-marinated crap)
2 small tart red apples, I used Jonathan, diced (or one large one)
A couple shallots, (or 1/4 red onion) diced
Fresh rosemary
Thyme
Sage
Kosher salt & pepper
Olive oil
1-2 Tablespoons butter
1-2 Tablespoons flour
1 cup white wine- Real wine, people. Always real wine. Cooking wine should be illegal in all states.
Baby potatoes- I used gold but red are good too. The smaller the better. If they're big, cut them up.
2-3 slices crispy bacon, crumbled

For pork:

In a small bowl mix several stalks of chopped fresh rosemary- should equal about 2 tablespoons- with a tablespoon of dried thyme, a teaspoon of dried sage, half a teaspoon of kosher salt and 1/4 tsp of black pepper. (All measurements are guesstimates because I don't measure anything almost ever, sorry.) Trim off excess fat and cut tenderloins into large medallions, about 2 inches thick and then drizzle with a little olive oil. Rub herb mixture on all sides of the pork medallions.

Heat a large saute/frying pan (try to avoid non-stick) on medium high heat. Once pan is VERY hot add a couple tablespoons of olive oil into the pan. Brown the medallions on all sides, but don't cook all the way through. This should only take a minute or two on each side if your pan is hot enough, which it should be. You want to get as much color as possible as fast as possible on the meat, without burning it, of course. You will probably need to do this in two batches, otherwise you'll crowd the pan and they won't get brown enough. If you have finished browning your pork and your pan looks filthy, disgusting, very dark (but not black)-you did it right. This is what you want. THIS is what will flavor your gravy. (and this is why I don't use non-stick pans for dishes like this- no sticky, no flavor!)

Remove pork from pan and add the butter, shallots (or onions) and apples and a little salt and pepper. Saute for a couple minutes until they have picked up a lot of the brown color from the pan drippings. Add flour and stir for another minute or so, then add the wine to create a sauce. Drop the pork back into the pan and cook for 10 minutes or so until the sauce thickens and the pork is cooked all the way through.

For potatoes:

Preheat oven to 425. Coat potatoes with olive oil, salt, pepper and chopped rosemary. Roast for about 30 minutes or until they're nice and brown. Garnish with chopped crispy bacon.

Comments

( 3 comments — Leave a comment )
beachdog
Mar. 20th, 2012 08:59 pm (UTC)
YUM!
And no stick pans should be banned!
whitehousemom
Mar. 20th, 2012 10:30 pm (UTC)
I need mine for grilled cheese sandwiches and pan-fried potatoes and that's about it.
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( 3 comments — Leave a comment )

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