Happy 2013, everyone! Who's ready to return to the "salad days" of January, food-wise, activity-wise, exercise-wise, work-wise, expense-wise? Wise it is, count me in ...
Here's a good place to start, a fast 'n' easy Quick Supper meal that leaves us feeling satisfied and happy. It's an old-old favorite recipe, in fact, the recipe was first published in print in 2003, yikes, that was ten years ago! But it's such a favorite, I'm republishing it online today. More new January favorites to come, I promise!
"We had [the carrots] for dinner last night - absolutely delicious!" ~ Pille
"The carrots are good, but the PORK! Oh, wow." ~ KateC
"... it was delicious!" ~ Karen
Lean pork tenderloin is the meat of choice for many cooks. To my taste, this pork tenderloin recipe is just perfect: the result is simple enough for every-day yet elegant enough for special occasions. It has become one of my "stand-by" meals, one I cook again and again, almost without thinking.
The meat is unadorned, inviting the addition of a rich side dish or full-flavored chutney. The meat is so good, considering cooking another tenderloin or two for sandwiches or another night. There's plenty of liquid for two or even three tenderloins. I occasionally substitute curry or garam masala for the cumin – all are delicious.
CUMIN CARROT FRIES work beautifully with Tender Pork Tenderloin. They do shrink, so you'll need more than than the usual single pound of vegetables to serve four. Just peel 1-1/2 pounds of carrots. Quarter each carrot lengthwise, then cut in three-inch lengths. (The idea is to get roughly equally thick carrot pieces.) Toss until evenly coated in a tablespoon of olive oil, 1 teaspoon cumin and 1/2 teaspoon kosher salt or sea salt. Place on a baking sheet and bake at 400F for 25-30 minutes, turning at least once midway through. Serve immediately.
TENDER PORK TENDERLOIN
Time-to-table: 30 minutes
- 1 pork tenderloin (about 1 pound)
- 1 - 2 cloves garlic, slivered
- Salt and pepper to taste
- 1 tablespoon ground cumin
- 1 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
Preheat oven to 400F.
(If you're making the Cumin Carrot Fries, prep the carrots first and get them into the oven, even if it's not fully heated. Put the meat in the oven when there are about 15 minutes left on the carrots.)
With a sharp knife, make deep narrow slits in the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin on all sides. Heat the oil in a large, oven-proof skillet. Sear the tenderloin well on medium-high for about 10 minutes, turning the meat as it browns. Add the broth and wine, then place skillet in the oven for 10 minutes. Remove from oven.
Cover skillet with foil and let meat rest for 5 minutes before cutting. Slice and serve immediately with Oven-Baked Whole-Grain Pilaf with Quinoa, Barley, Kamut & Other Grains (pictured).
NUTRITION INFORMATION Per Serving (Tenderloin & Cumin Carrot Fries): 282 Calories; 11g Tot Fat; 2g Sat Fat; 19g Carb; 6g Fiber; 410mg Sodium; 73mg Cholesterol; 26g Protein. WEIGHT WATCHERS POINTS WW Old Points 6, PointsPlus 7
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