It has been a long freaking time since I have posted something. Since I only really get time to post on the weekend, and it seems like for the past 5 weekends we have not been home, it becomes terrible difficult to find the time. Now since I am not feeling well, and I have put Sylvia to work ;-) I have a little time.
Todays recipe I made a couple of weeks ago and got rave reviews. Hopefully I remember how it all went down. Here is what you will need.
2 pork tenderloins, silver skin removed
4 large carrots, chopped up
2 onions, chopped
3 cloves of garlic
2 cups of chicken stock
3/4 cup heavy cream
Pinch of cayenne
I a pot, pour in the chicken stock and add the onions, carrots, and garlic and bring to a low simmer uncovered for about 20 minutes or until the carrots are soft. In a heavy bottom frying pan (one with a lid) heat up a few table spoons of extra virgin olive oil over medium heat. Mix all of the seasonings together, and rub the tenderloin with all over with it. When the pan is hot, put the meat in and put the lid on the pan. This will make the meat cook a little faster. Sear until it is nice and deep golden on both sides. Remove the meat when it is cooked and let rest under some aluminum foil. In the same pan that the meat was in, pour the chicken stock mixture in to de-glaze the pan. This will pick up all the little pieces of meat left on the pan that are full of flavour. Once all of the good stuff is lifted off the bottom, transfer the mixture into a blender and blend just until it is smooth, the transfer it back into the frying pan. Finally, add the heavy cream to the carrot blend.
Serve the meat with some mashed potatoes and your favourite steamed veggies, and pour the sauce right over the meat and potatoes.
-I don't really have any, but I suppose the cream could be replaced with evaporated milk.
Until next time,
PS, I might start taking some pictures and posting them, if I am feeling adventurous in the future.