Tonight we had pork tenderloin in a sort-of cream sauce over brown rice. I have to say that my ”thing” is preparing stuff from scratch, in a short amount of time. And, unlike that annoying Rachael Ray who has her mug plastered all over every damn box in the grocery store, my dinners actually DO take 30 minutes or less, mostly. :)
Here is one of our favorite dinners. I got the idea from a recipe I saw posted on allrecipes and have modified it to our liking. It’s easy and quick, but it looks fairly elegant and like it took a lot more time. Not so much in my picture, of course, seeing as I am terrible at taking pics/presentation, but it COULD look pretty good. I am getting a little better with the picture taking, though…I think.
Italian Pork Tenderloin
1 tablespoon EVOO
1/4 cup chopped onion
1 cup fresh sliced mushrooms
1 tablespoon chopped fresh sage (dried works perfectly fine, just use a few dashes only because dried sage can be quite potent)
1 tablespoon chopped fresh parsley (again, dried will do the trick)
2 Tbsp sundried tomatoes, chopped (I use oil-packed)
1/2 lb. pork tenderloin, cut in medallions or strips
2 oz. proscuitto, diced (I get mine from the deli and ask that they chop it in one thick slice, so I can dice it easier)
1-2 cloves garlic, minced
1/3 cup chicken broth
1/3 cup heavy cream or half and half
salt and freshly ground pepper to taste
pine nuts for topping (optional)
Heat the oil in a skillet over medium heat. Add the onions and saute for 1-2 minutes. Add mushrooms, prosciutto, sage and parsley (only if you are using dried, if using fresh add later) and saute an additional 3 minutes. Add garlic and sundried tomatoes and saute 1-2 minutes, making sure the garlic doesn’t burn.
Add the pork strips to the skillet and brown them, turning them over once, about 3 or 4 minutes.
Stir the broth into the skillet and season to taste. Bring to a boil and then reduce heat to low, simmering until pork is done. Stir in the cream (and fresh herbs if you are using them) to warm through.
We usually have this over brown rice, and top with toasted pine nuts. Sometimes I will toss in some spinach if I have it on hand. You can also add a little white wine to deglaze the pan, and/or a little corn starch mixture at the end to thicken the sauce a little.
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