Pork Tenderloin is the meat I grab when I want to cook something quickly, and still end up with tender pieces of meat. Cutting the pork into slices speeds the process up to no end. My children are also fond of stealing it from the pan as an appetizer. I gladly ignore this if it stops them from asking the dreaded question, “when will dinner be ready?”
Crispy Garlic Pork Tenderloin with Onion Sauce & Asparagus
My friend Stacey was visiting with her hubby and family this past weekend and she told me that everyone in her house goes crazy for pork chops encrusted with garlic, and fried on the pan. She said the garlic gets brown and sticky.
I decided to try this out, only I cooked the garlic by itself and used it as a sprinkle-y garnish. The garlic turned brown and crunchy, and was heavenly with the tenderloin. I can’t believe I hadn’t done this before last night; thanks Stacey!
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You will Need: 2 pork tenderloin, thickly sliced, 1 bunch asparagus, 1 large sweet onion, large dice, 5 large garlic cloves, finely chopped,1 1/2 to 2 cups chicken broth, 2 tbs all-purpose flour, 4 to 6 tbs extra-virgin olive oil, 2 tbs unsalted butter., sea-salt and cracked black pepper for seasoning.
1 – Put pan on low/medium heat and add 1 tbs extra-virgin olive oil and 1 tbs of unsalted butter. When it is slightly foamy, add the chopped garlic, 1/4 tsp salt and several grinds of black pepper. Let it cook for about 30 seconds and then gently mix. Repeat this step about 2 more times. The garlic will be singed.
saute garlic slowly
2 – Remove garlic with a slotted spoon to a bowl or plate. It will get hard and slightly sticky and crunchy. Set aside.
set garlic aside (it turns crunchy!)
3 – Put another pan (for onion sauce), on medium/low heat and add 1 tbs extra-virgin olive oil and 1 tbs unsalted butter. Add the diced onions and cook for 10 minutes, stirring occasionally. Put lid on pan and continue to cook for another 10 minutes.
4 – Take lid off and add the flour (2 tbs) and mix into the onions. Add the broth and stop adding at 1 1/2 cups. Bring to a simmer and cook for about 5 minutes, stirring frequently. Add more broth if you like a thinner sauce. Taste for addition of sea-salt and pepper. Put lid on pan and keep warm until ready to serve.
saute onions for 20 or so minutes
5 – While Onions are cooking preheat oven to 450*
Wash and dry asparagus and place on baking tray in a single layer. Add 3 or 4 tbs extra-virgin olive oil and mix it into the asparagus with your hands. Add a sprinkle of salt and pepper (and a 1/2 tsp of cayenne pepper flakes if you want a zing!).
6 – Place in oven and time for 10 minutes. Take out and turn and cook for another 8 minutes. (Put the asparagus into the oven when you start frying the pork; step 7)
prep asparagus
7 – Put big saute pa on medium/high heat and add some olive oil. Fry the pork in batches, making sure not to crowd the pan, until they are done (about 3 minutes per side. Keep them on a plate and keep warm until ready to serve.
fry pork in batches
Divide all the components between your 6 plates and top the pork with crunchy garlic. You can make this meal more filling by serving with pasta, rice or boiled potatoes. I just wanted to stay on the lighter side and didn’t bother with anything else.
delectable dinner
Crappy Kitchen - Good Dinners! 