When we first started on our journey of adjusting to one income and finding more ways to save money, I began changing our pantry from processed foods to items that would allow for from scratch cooking. It was a slow process but my pantry is now devoid of processed foods.
I love cooking and baking and enjoy spending time in the kitchen. Even more, I love knowing my family is enjoying a wonderful, home cooked meal.
Tonight's dinner was Pork Tenderloin with Pan Sauce, seasoned baked potato bites and green beans with Parmesan cheese. I think the marinade and pan sauce would also be good with rabbit.
Pork Tenderloin with Pan Sauce from Chef Mommy
Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed) - I actually used a pork loin roast, sliced with the grain. It gave me larger chops)
Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziploc bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth (I used homemade chicken stock)
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
Source: Adapted from Chef Mommy
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