Thursday, November 29, 2012

The Foodie Files

The timing on today's Foodie Files is somewhat unfortunate as I spent all day yesterday in bed with a stomach bug.  Needless to say food is the last thing I want to think about at the moment.  But!  The show must go on.  My Dad whipped up this pork tenderloin over Thanksgiving weekend and man, was it ever a hit.  Since my family is pretty giant this particular recipe had to feed many mouths so you may want to scale it down a bit...or better yet, make the whole thing and enjoy a some leftovers.  You'll be sad when it's gone, believe me.

11/2 tsp Salt
1 tsp Pepper
3 TBS extra virgin olive oil
4 small pork tenderloins
1/2 chicken stock
1/2 cup red wine
1 small package of carrots
1-2 large red onions
3-4 zucchini 

5 TBS of olive oil
5 large garlic cloves
4 large sprigs of thyme
5-6 sprigs of rosemary
3/4 cup chicken stock
1/4 red wine
1 cup cranberries

Wash and towel dry pork, then salt and pepper to taste.  Brown pork on stovetop in a large casserole pan for about 6 minutes on each side, then deglaze pan using chicken stock.  

Add wine and reduce to half.  Wash and cut vegetables into pieces (2 bites each size), then add vegetables to meat and stir until pieces are coated.  Cook in a 350 degree oven for 11/2 hours.

For the sauce, brown garlic in olive oil till golden.  Add cranberries and cook on low for 2-3 minutes.  Add herbs.  Add stock and cook for another 5 minutes, then wine and let simmer 15-20 minutes more.  Salt and pepper to taste.  

Arrange pork and vegetables on a platter and spoon on sauce.  Serve immediately with extra sauce available on table.


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