Rosemary Rubbed Pork Tenderloin
With
Blackberry Wine Sauce
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Boursin Polenta (Monday)
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I attended a fun cooking class with a great instructor. The title was "Wine Country Entertaining". I must say I enjoyed all of the recipes except the dessert. I am not a fan of commercial angel food cake. I will pass along the recipes from this class for you to enjoy.
Ingredients:
2 pork tenderloins
3 cloves garlic, minced
1 tablespoon minced fresh rosemary
1/4 cup olive oil
Salt and pepper to taste
rosemary sprigs
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Directions:
Trim pork of all fat and silverskin. Combine garlic, rosemary, and olive oil. Rub all over the pork and let stand for 30 minutes. Season to taste with salt and pepper.
Can be marinated day before.
***
Wrap in plastic wrap or but use no salt in marinade as it will dehydrate meat. This marinade contains no acid to "cook" the meat.
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Preheat oven to 400 degrees. Heat a large skillet over medium-high heat and add the pork. Cook only to brown on all sides 6 to 8 minutes total. The instructor said 2 minutes on each side rotating four sides. Transfer to a parchment lined baking sheet and roast 25 to 30 minutes or until the internal temp reaches 155 degrees. Let stand 8 minutes before slicing on the diagonal into 1/2 inch slices.
Note 155 degrees is ideal internal temp. 160 degrees is disaster zone. Always use a meat thermometer. Serves 4 to 5
***
Blackberry Wine Sauce
Ingredients:
2 cups fresh or frozen blackberries
2 cups Zinfandel wine
1/4 cup sugar
1/4 cup unsalted butter. cut into four pieces and chilled
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Directions:
Place berries (still frozen if using), wine and sugar in a medium saucepan and bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until reduced by half. Strain sauce pressing on berries to extract as much juice as possible. Return to saucepan and bring to a boil. Whisk in butter, a piece at a time, until melted. Season to taste with salt and pepper.
Once butter is added sauce should not boil again. Serves 4 to 5
2 comments:
Hi Donna:
You spelled "dessert" incorrectly (desert).
Always remember, if it's not an arid wasteland, then you need an extra "s" for sugar.....now you'll never forget!
I'm hooked on your blog. Thank you.
I always appreciate your comments and help. Somedays I do not check my spelling as I try to get the posting on the blog to share something that is wonderful!
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