Well Happy Almost Weekend! Hope yours will be stellar; mine will bring even more clarifying studying and activities (thank you F and B)! Back up…I spent the first several months of the quarantine cleaning out cabinets, drawers, closets, shelves, counters etc. Now I’ve moved on to the part of the home that I actually SEE daily and live in!!!! Good bye extraneous books, nik naks, patty whacks, and I’m giving the dogs the bones! So here’s another boneless pork for ya!
For Pork: 1 peppercorn pork tenderloin Bring to room temperature. Preheat oven to 375 degrees. Heat skillet over medium high heat. Drizzle olive oil all over bottom of oven proof skillet. Salt and pepper both sides of tenderloin. Place in skillet and sear one side for 3 minutes. Turn over and sear other side for 3 minutes. Add more oil and 1/2 cup water to skillet. Transfer to preheated oven and cook uncovered for 30 minutes. Remove from oven and allow to rest out of skillet for 10 minutes.
For Sauce: 1 Tbs unsalted butter 1 shallot, minced 1 garlic clove minced 1 t fresh ground pepper 1/4 t kosher salt 1/4 cup brandy 3/4 cup heavy cream 1 Tbs chopped fresh tarragon 2 t Worcestershire sauce 1 t Dijon mustard
Melt butter in skillet over medium heat. Add shallot, garlic, pepper, and salt. Cook 2 minutes until shallot is soft. Take off heat and add brandy. Return skillet to medium heat and cook until nearly evaporated, about 1 minute. Add cream and bring to simmer. Cook until slightly thickened, about 3 minutes. Remove from heat. Stir in tarragon, Worcestershire , and mustard.
Knock Knock, it’s Peg. A true statement with some potential craziness is headed your way right here, right now. I love sipping bone broth from a mug, especially during allergy (RIGHT NOW), cold, and flu seasons. But I cannot stand meat on a bone. I want it all boneless…fish, chicken, pork, and the twice a year red beef. So, the only pork chop that I will enjoy is one that I slice from a pork tenderloin! Who wants that thin, dry chop on a bone when you can have this yummy thick delicious “chop”?!? Leave your love life to chance, but not your cooking!
Black peppercorn pork tenderloin 1/2 t salt 1/4 t ground pepper Cooking spray 3 Tbs butter 1/2 cup fat free chicken broth 2/3 cup fat free Half and Half 1 Tbs Dijon mustard 2 t fresh lemon juice 1 cup mushrooms, stems removed Fresh parsley
Slice pork into 5 or 6 pieces, 1 1/2” thick. Sprinkle both sides with salt and pepper. Heat large skillet over medium high heat. Spray with cooking spray. Cook pork 5 to 6 minutes on both sides, until cooked through. Transfer to plate and keep warm. Add broth to skillet and scrape to loosen browned bits in skillet. Add Half and Half, mustard, lemon juice, and mushrooms. Reduce heat and simmer, uncovered, 6 minutes until sauce is slightly thickened. Slice each pork piece into thirds. Place on plate, and top with sauce and mushrooms. Sprinkle with parsley.
I had never tried making my own BBQ until I came across a recipe recently that is similar to the one you see below. I tweaked it a bit to make it more to my taste. I have always preferred my BBQ pulled or shredded, rather than chopped as we find it in most BBQ joints. This recipe uses only the lean meat of the tenderloin and surely no chopped skin, gristle, or other unknown parts!! Licking my lips…yum. Here is a fun read about B’s Barbeque, one of ENC’s most beloved BBQ joints. Life in the South is grand.
2 one lb tenderloins
12 oz Root Beer, or Coke or Pepsi
9 – 12 oz BBQ sauce*
8 hamburger buns, split and lightly toasted
Preheat oven to 210°.
Place tenderloin in a casserole dish.
Pour root beer over meat.
Cover and cook 6 hours.
Remove from oven and drain.
Shred tenderloin using 2 forks to pull meat apart in strips.
Pour on BBQ sauce and stir well.
Serve on toasted hamburger buns.
Serves 8 for sandwiches.
OR makes 20 appetizer sliders using Sister Schubert’s Parker House style yeast rolls, cooked according to package instructions. Of course you can always forgo the bread and have a lean BBQ dinner, just adding a vegetable or two.
*I prefer a vinegar based BBQ sauce. There is my home made version, but it needs to be made 7 days in advance. I don’t usually plan my dinners that far ahead of time! For simplicity the most authentic homemade tasting sauce that I have found is Guy Fieri’s Carolina #6 Mop and Slop BBQ Sauce and Marinade.
Shockingly each sandwich has a mere 150 cal of pork, 30 cal of BBQ sauce and 120 cal of hamburger bun!