A few days ago I posted a recipe just to demonstrate how frozen pork tenderloin could be sliced and used handily, (Pork Stir-Fry). Well, here is another one.
I cannot tell you how convenient it is to have ingredients like a quick-cooking meat and baby peas in the freezer.
Yes, I come off as being boringly organised in the kitchen, but it is because I am just the opposite that I make sure to have food like this stashed away! It rules out a lot of thinking and planning. I will say that I am good at winging-it in the kitchen, so not knowing what I am going to cook each evening is more of a joy than a challenge (my one talent).
But, if you’re not a fly by the seat of your pants style cook, this is a great recipe for you. It is also ideal for a crowd, so double the amounts and have a party!
You will need:
1 lb pork tenderloin, thinly sliced (if the pork is semi-frozen it is very easy to slice)
3 tbs extra-virgin olive oil
1 good quality veggie or chicken bouillon cube (try to keep Rapunzel cubes on hand)
3 heaped tbs capers with their briny juice
1 1/2 tsp smoked paprika
1/2 tsp cayenne pepper flakes (optional)
1 cup peas (I used frozen baby peas)
3/4 cup heavy cream
1 tbs unsalted butter (optional)
1 lb penne, mini penne if you can find it (I use Barilla brand)
freshly ground black pepper
pasta water and cream as necessary
1 – Slice the pork and set aside. Put water on for pasta and when it boils add some salt and cook according to instructions. The pasta should be cooked right about the time you need to add it to your pan. *Do not rinse pasta and reserve about a 1/2 cup of the cooked pasta water for use later*
2 – Put large saute pan on low/medium heat, (large enough for the whole dish). Add the oil and when it warms swirl in the stock cube and stir until dissolved.
3 – Add the capers and stir to cook in for a minute. Add the paprika and pepper flakes and continue to cook for another 2 minutes.
4 – Turn heat up to close to high and add the pork. Arrange on the pan in an even layer and let it cook undisturbed for about 3 minutes, (it will get liquid-y).
5 – Turn and allow to cook for another 3 minutes or so, after which point it should be nice and tender.
6 – Add the peas and cook for another minutes. Turn heat down to low (or just above) and add the cram and water. Cover and cook for about 4 minutes. Taste for addition of salt and pepper and add accordingly.
7 – Add the cooked pasta and the optional butter and mix together. If you need to loosen up the pasta you can add a little more cream and/or the reserved pasta water until you are satisfied with the consistency.
Serve in warmed bowls or put one large bowl on the table and let everyone help themselves.
If you are a condiment-type person I suggest more pepper flakes and black pepper. Some grated Parmigiano Reggiano would be delicious too.