I don’t know if I was in the mood for a challenge to see how fast I could cook dinner last night or because I decided to chop the meat which instantly reduced the cooking time drastically but dinner was on the table in the blink of an eye! In the morning I pulled pork tenderloin from the freezer and after that didn’t think about dinner until I was standing in the kitchen ready to cook. My vegetable selection was 2 shallots, garlic and a red pepper. The pepper dictated the rest of my thinking. I wanted aromatic mildly spicy food, but not curry flavors. This was the result and the whole thing came together in about 30 minutes – start to finish – lightening speed. The meat was tender and the sauce was flavorful with a nice hint of the exotic. We have no leftovers!
You will need: 2 pork tenderloin (about 1 lb each), 1 red pepper, 2 shallots, 4 cloves garlic, 4 tbs unsalted butter, 1 tbs flour, 1 tsp ground cumin, 1 tsp ground coriander, 5 to 7 sage leaves, 1/2 cup white wine, 1 cup chicken broth (or vegetable or chicken bouillon cube and 1 cup of water).
Prep all ingredients: slice tenderloin and then chop each “round” into about 4 pieces. Put in big bowl and season lightly with kosher salt (about 1 tsp) and a few grinds of freshly ground black pepper. Mix everything together well. Finely dice shallots and garlic and put in a little bowl. Dice red pepper. Finely chop sage.
Place big saute pan on medium heat and add butter. Saute pork in single layer in batches (I had 2 batches) for about 5 to 6 minutes until cooked. Stir frequently. Don’t be tempted to cook for longer or the meat will get tough. Put on plate and cover to keep warm.
Add the shallots, garlic and peppers to pan and cook for about 5 minutes until peppers have softened. Turn heat down low and add sage and spices.
Cook for a further minute before adding the flour. Cook for a minute and then add the wine. It will thicken immediately. Turn heat up to medium and slowly add the broth while continually stirring. Let simmer for 4 to 5 minutes.
Add cooked pork and stir in . Taste and re-season with salt and pepper if desired. Turn off heat, cover to keep warm until ready to serve. Serve on warmed plates with rice or pasta.
My son had his with rice and the rest of us had cheese tortellini. If you are going to have rice put it on to cook first thing. If you are going to have pasta or tortellini put the pasta water on after the pork had been sautéed. Check the cooking time of your pasta and time it to be ready a couple of minutes after the pork dish is cooked.