For about 6 people. A good vegetable dish to accompany this pork recipe is peas and carrots parisian style (below).
2 tenderloin pork roast
2 Tbsp of vegetable oil
3 Tbsp of butter
1 large onion
1 Tb of herbes de Provence
1/2 cup of Madeira wine
Stock, about a cup (chicken or veal)
- In a large skillet, brown the pork well on all sides.
- Discard the oil.
- Reduce the heat.
- Put the roast back in the skillet with 3 Tbsp of butter.
- Slightly brown one large onion, sliced, around the meat.
- Add 2 carrots, thinly cut, and sprinkle the Herbes de Provence on top of it all.
- Add 1/2 cup of Madeira wine and 1/2 cup of stock to the pan.
- Cook gently, on top of the stove, for about 1/2 hour adding some stock as needed.
It was established as far back as 1919 that trichina are killed at a meat temperature of 131°F (137°F for official purposes). In view of this fact there is no reason whatsoever for overcooking pork until it’s dry and lifeless. Pork develops its best flavor and texture when it is cooked to an interior temperature of 170 to 180°F and the center of the meat is slightly pink. This is particularly true for the tenderloin. Another clue: cook for about 1/2 hour per pound of unchilled meat. or until the juices run clear when pricked with a fork.
Peas and carrots parisian style
1 onion, coarsely chopped
2 packages of frozen early peas
6 carrots, sliced and steamed (for 6 minutes)
garlic and parsley
a few lettuce leaves
- Cook the onion in the olive oil until tender and slightly brown.
- Add the carrots and peas, the lettuce and the garlic and parsley.
- Correct seasonings and cook for 10 minutes.
- Just before serving add a bit of butter.
A very simple dish of roasted potatoes
5 potatoes (peeled and cut in 2 inch chunks)
5 cloves of garlic, unpeeled
- Oil a large roasting pan and spread the potatoes at the bottom without crowding.
- Cook until golden brown at 400°F.