Wednesday, December 20, 2006

Pretty Good Pork

Hubby picked up some pork tenderloins at Costco last week, and I was looking for a flavorful way to prepare them that didn't involve the grill. Here's an sauce that uses fall flavors and is easy to prepare on a weeknight.

Pork Tenderloin with Cranberry Sauce

two pork tenderloins
olive oil
1 large shallot, finely diced
1 cup canned cranberry sauce
1 cup chicken stock
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, finely chopped
2 tablespoons butter

Preheat oven to 400.

In a medium saucepan, saute the shallot in a tablespoon of olive oil until it is transparent. Add the cranberry sauce, the chicken stock, the balsamic vinegar, and the rosemary. Bring to a boil and stir to combine. Boil the sauce for 10-15 minutes until it gets syrupy and the stock reduces by half or so.

Meanwhile, liberally salt and pepper the tenderloin. Heat a large, ovenproof saute pan over medium-high heat until it is good and hot. Add a little olive oil and/or butter to the pan. Sear the tenderloin until nicely browned on all sides, 7-9 minutes. Put the saute pan in the oven to finish--it will take 10-15 minutes for the tenderloin to reach at least 155 degrees.

When the meat is done, take it out of the pan and set it aside on a cutting board. Pour the fat out of pan, being careful not to lose the drippings. Put the pan over medium-high heat and add the sauce to the pan. Heat to a boil and continue to reduce until it reaches a consistency you like. Just before serving, whisk a couple of tablespoons of butter into the sauce--this will further thicken and enrich it. Slice the pork and serve napped with the sauce.

Note: This would be even better with leftover homemade cranberry sauce instead of canned.

Sunday, December 17, 2006

Sunday Beef Stew

One of my favorite Sunday suppers is beef stew. Stew lends itself well to long afternoons puttering in the kitchen and it makes the house smell wonderful. Here's my version.

Preheat the oven to 325 degrees. In a large pot (I always use my Le Creuset french oven), saute 2-3 pound beef stew meat in little olive oil until browned on all sides. Don't forget to season the meat with salt and pepper before searing it. Remove the meat to a plate and set aside. Add a little oil to the pot if necessary and saute 1 large, chopped onion, a few celery stalks, chopped, a couple of carrots, chopped, and 3-4 cloves of sliced garlic. Season the vegetables with salt and pepper and stir them about a bit until they begin to brown. Add 1/2-3/4 cup red wine (preferably left over from last night's libations) to the pot. Cook for a minute or so to burn off most of the alcohol. Return the meat to the pan. Toss in some fresh herbs (I like thyme, rosemary, bay leaves--whatever you have on hand in the fridge that smells good). Add enough beef stock to submerge the meat nearly all of the way--you don't really want the meat covered in broth. Cover the pot, put it in the oven, and forget about it for at least two and as many as four hours.

When you are starting to get hungry because your house smells so yummy, chop up some more carrots, some turnips, some parsnips, and some potatoes--whatever root vegetables you have on hand, even the "tired" looking ones. Pull the pot out of the oven and add your vegetables along with a 32-ounce can of chopped tomatoes. Stir it together gently; again, your solids should be just shy of being submerged in your liquids. If necessary, add a little more stock or water. Put the pot back in the oven and jack the heat up to 350 degrees. Cook for another hour or so, until the potatoes (and the other veggies) are just tender.

The last bit of magic. Just before serving, add a can of tomato paste and stir it thoroughly into the stew. This thickens the sauce and adds a bit of sweetness to the overall flavor profile. Taste for seasoning. Serve with a crusty bread and a big red wine.

Super Soup

Yesterday's Wall Street Journal featured a recipe for Greystone Gruyere Onion Soup, created by the executive chef at the Greystone Restaurant at the Napa Valley campus of the CIA. It's your basic onion soup, made extra special by topping it with a cheese souffle instead of the usual crouton with melted gruyere. A hearty dinner for a cold winter night.