Tag Archives: sliced pork tenderloin

Quick Pork Ragu (serves 6 with Pasta)

Okay, this is a crazy weekend with far too many things on my plate to wax on about how great this easy-peasy (lemon-squeezy!) pork dish tasted. As is pretty obvious I love to cook, but sometimes the pressure of time makes it an activity that is squeezed in between all the other things that are part of my life.

A great speedy ragu

A great speedy ragu

The same goes for the writing. I have only time enough to give the recipe before zooming off to do the million things that very inconveniently came crashing down on me all at one time! I don’t like when my weekend is taken up with things that are not so important to me but still need to be done.

On the bright side, if you only came to my blog for a recipe then it will be convenient as you to not have to scroll through a lots of extra stuff to get to it!

This is a great dish if you too find yourself short on time this weekend. You can also double up and feed a crowd!

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You will need:

1 lb pork tenderloin, thinly sliced

3 tbs extra-virgin olive oil

2 stripes bacon, roughly chopped or sliced

1 medium sweet or yellow onion, small dice

1 tsp finely chopped rosemary leaves

1/2 tsp cayenne pepper flakes (chili flakes)

1/2 cup white wine

28 oz can tomato puree

1 tbs tomato paste (regular or smoked)

1 tsp salt

several grinds of black pepper

Method:

1 – Put sauce pot or deep saute pan on medium heat and add oil. When it warms add the onions and cook for 2 minutes before adding the chopped bacon. Cook for 8 minutes, stirring occasionally before adding the rosemary. Cook for another minute.

saute onions, bacon & rosemary

Saute onions, bacon & rosemary

2 – Season the pork with the sea-salt and pepper and turn up heat. Add the pork and cook for 5 minutes until it takes on a light brown color. Add the wine and turn the heat up to high. Let it bubble for about 1 minute.

add pork

Add pork

3 – Add the tomato puree, paste, and chili flakes and bring to a boil. Turn heat down, cover and simmer gently for 30 minutes. Taste and adjust seasoning if necessary.

et voila!

et voila!

Serve with spaghetti, ridged penne or pasta shells. A salad on the side would also be a nice addition.

Pork Tenderloin in Red Sauce with Spinach & Rice

Earlier this week I needed red sauce for a particular dish, and, as I tend do when I have to make something basic like this sauce; I made a double batch! It is the same amount of work to make twice as much, so, I always do!

Pork Tenderloin in Red Sauce with Spinach & Rice

It came in super handy for this dish, and I ended up having  practically nothing to do to throw it together.

Between the red sauce, and the nifty trick of slicing the pork tenderloin, this can easily be in the Top Ten easiest dinners to prepare.

Moral of the story; make more red sauce than you need, it will serve you well in the future.

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You will need: 2 pork tenderloin (about 1 lb each), sliced  3/4″ pieces, 3 or 4 tbs extra-virgin olive oil, 1 tbs unsalted butter, 1 lrg Vidalia onion, halved, then sliced, 1 sprig rosemary, cut into 3 pieces, 3 sprigs thyme, 3 cups basic red sauce, (there are several red sauces on my blog; type red sauce, or, tomato sauce in the search box to the right to choose one, or, in a pinch, use a good quality jarred variety),  1 cup white wine, 1/2 cup chicken broth, 4 cups fresh spinach leaves.

Preheat oven 375*

1 – Season sliced pork with a little sea-salt (I used Maldon, sea-salt flakes).

season pork with sea-salt

2 – Put large saute pan on high heat ( a little below the highest setting), and add 2 tbs of the oil. Sear pork in batches until browned on both sides. Transfer to plate and add oil as you go.

sear pork

3 – Turn heat down to low and add the butter. When it melts, add the onions and saute for about 5 minutes.

melt butter

4 – Add the herbs, and continue to cook for another 10 minutes.

saute onions with herbs

5 – Add the wine and broth, and bring to a boil. Boil for 1 or 2 minutes.

add liquid

6 – Add the red sauce and bring back to a boil.

add red sauce

7 – Add the pork and place in the oven for 30 minutes.

Pork Tenderloin in Red Sauce with Spinach & Rice

Serve with bed of spinach in bottom of bowl and top with pork, veggies and sauce. I also served this dinner with some basmati rice to anyone who had the desire for it.

Crunchy Garlic Pork Tenderloin with Sweet Onion Sauce & Roasted Asparagus (serves 6)

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