Pork Tenderloin in a Skillet

This is my favorite way to do pork tenderloin. Its seared in a skillet, then finished in the oven. The skillet is used to make a pan sauce. My favorite sauce is made with mushrooms and cream, but the options are many.One tenderloin will make two really big servings (like for my two brothers) or three normal servings.

Trim the fascia from the tenderloin. Salt and pepper.

Heat a cast iron skillet until it smokes. Add 2 tbsp butter and 2  tbsp olive oil.

Sear the pork until it is brown.....not gray, but brown.

Remove the pork from the skillet. Place on a cookie sheet, and put that in a 400 degree oven for 15 minutes.

When you take it out, it will look like this.

Let it rest for 10 minutes, then slice and serve.

As for the sauce, take your pick. If you want the mushroom cream thing, when the meat comes out of the skillet, throw the sliced mushrooms in.  Add cream and stir, getting all the frond off the bottom off the pan. Cook over medium high heat, and reduce until its thick.Salt and pepper to taste. Stir in some coarse ground mustard if you want. Its good either way.

Print this Recipe

Cream Style Corn

My family ate a lot of corn, when I was growing up. We grew it, harvested it, an ate it. My favorite was was cream style, although on the cobb was a close second. My grandmother taught my mom, and she taught me, how to cook cream style corn. As you know, the corn has a lot of sugar in it, and will stick to the skillet. Usually that's a problem. However, if you intentionally let it do that, carmelizes some of the sugars creating a unique dish, and I love it.

Frozen corn allows you to make this year round.

You can start with these while they are still frozen. They thaw fast in cast iron skillet with a little butter.

The first  goal is to boil off some of the water, so simmer over medium high heat, stirring frequently to prevent sticking. After 15 minutes, turn the heat down to medium, stop stirring and let it stick. When the "stuck" part has turned brown, turn the heat off and let the pan sit. After it cools for a few minutes, the stuck part will turn loose easily. Stir well, dislodging all the stuck stuff ( its really camelized corn).

Reheat and repeat the process one time.  Correct for salt, and your done.

Print this Recipe

Sunday Lunch

My in laws joined us for lunch today. I felt like doing the "southern" thing. So....

Pork tenderloin with gravy

Cream style corn

Greens (swiss chard)

White beans

Home made rolls

We had a great lunch.

Print this Recipe

Spinach Soup

You don't have to be Popeye to like this soup. Its simple, but very flavorful. It makes a great first course and pairs nicely with chardonnay.

Spinach  Soup

Saute 3 diced onions  in 3 tbsp of olive oil in a large stock pot

Add 1 lb spinach and cook for 10 minutes

Add 1 large can (49 ½ oz Swanson) chicken  broth

Salt and pepper to taste

Add 2 diced potatoes and simmer for 30 minutes

Puree in blender and add a little cream (1 cup or more)

Correct seasoning and serve warm or chilled, with a small grating of parmesan .

Print this Recipe