Monday, March 22, 2010

Pork Tenderloin

1 pork tenderloin
6-8 large mushrooms
8-10 baby potatoes
1/3 bottle red wine
1/2 - 1 cup beef stock (or water and oxo)
Montreal Steak Spice
6-10 cloves of garlic
garlic salt if desired
1-2 T olive oil

I made this tonight and it was pretty good so I want to write it down quickly before I forget.

Cut a pork tenderloin into about 5-6 chunks. Sprinkle with Montreal Steak Spice, garlic salt, and thyme. Heat a little olive oil in a large pan and brown meat on all sides.

Toss in about 6-8 large mushrooms, halved or quartered.

Pour some red wine in and let it simmer for awhile, scraping the bottom. Add 5-6 cloves of garlic.

Add more wine and/or a little beef broth as needed.

While it simmers, partly cook (boil) some new red potatoes. Drain well. Toss into pan. Add more thyme to taste.

Cover and cook in oven at 350 for about 20 minutes. Uncover and cook for another 20 mins or so till the liquid boils down a bit and thickens.

Next time, I would like to take the potatoes out near the end, toss them with a bit of olive oil and thyme, and cook them a little longer to brown them a bit more, make them a bit crispy.

Anyway, this recipe could be tweaked a lot, but it was pretty darn good for a first attempt on a busy school night.

This recipe served 3 of us for dinner.