Tag-Archive for » tenderloin «
This is a wonderful easy meal to prepare and it is full of flavour, I did not have a packet of gravy the night I made this so I subbed bisto gravy granules. I had to adjust the amount listed below as it thickened to quickly with the gravy granules so I had to add more water and balsamic to not only give the liquid but to get the perfect balance of beef flavour to the zing of the balsamic and it was perfect. I served mine over egg fried rice which it paired really well with. I also added 3 cloves of garlic as opposed to just the 1, so play around with this incredibly easy recipe to get perfect for your tastes.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 (24 g) Envelope brown gravy mix
1/2 Cup water
3 Tablespoons soy sauce
2 Tablespoons balsamic vinegar or red wine vinegar
1 Garlic clove, minced
1 (3/4 lb) Pork tenderloin, cut into 1/2-inch slices (about 3/4 pound)
Olive oil
1/2lb Fresh mushroom, sliced
1 Medium onion, sliced and separated into rings
Method
1 In a small bowl,combine the first five ingredients until blended; set aside.
2. In a large skillet, Heat a little olive oil, add pork and brown on all sides.
3. Add mushrooms and onion, cook stirring until onion softens and mushrooms brown a little. (I add a little butter to the pan at this stage, I keep moving the pork around so it does not burn on one side.)
4. Bring to a boil, reduce heat.
5. Cover and simmer for 10-15 minutes or until meat juices run clear.
I served mine over egg fried rice which this pairs really well with
All photos taken by me unless otherwise stated.
I saw they had fresh figs at the supermarket last week and they looked really good, I am not a big fan of figs by themselves, but I do think they can make a lovely addition to a sauce. I made this one and served it with pork on a sweet potato mash, it turned out really well. The pork weight is enough for three just up the weight for 4, the sauce amount should be enough for 4 servings.
If you have been keeping up with the progress of my beautif
ul handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
650g Pork tenderloin
1 Tablespoons fresh rosemary, chopped finely
2 Tablespoons olive oil
Sauce
1 Cup port
175ml Water
4 Fresh figs, chopped finely
11/2 Teaspoons chicken stock granules
2 Rosemary sprigs
2 Cinnamon sticks
2 Tablespoons honey
4x1cm cubes of butter
Method
1. Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min’s or until pork is cooked through.
Sauce
1. Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min’s to reduce liquid slightly,
2. Add all the remaining ingredients except the butter and simmer for a further 15 Min’s, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
3. Add butter stir until melted, serve sauce over pork.
Serves 3
All photos taken by me unless otherwise stated.
