I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Maria had to leave Texas and came to live with us, she had very little experience cooking so I took on the challenge. She is a bit queasy when it comes to raw food so a pair of gloves and a few breath we were on our way. The other night we made Pork Piccata and she really enjoy the flattening of the meat, works out some pent up energy.
Anyway, this was quick, easy, delicious and a good choice. You could do veal and chicken the same way.
1 1/4 pound Pork Tenderloin
½ cup all-purpose flour or I used cornstarch to make gluten free
3 Tablespoons Olive corn oil
3 Tablespoons unsalted butter
2 cloves garlic thinly sliced
¼ cup dry vermouth or white wine or rice cooking wine
3 Tablespoons lemon juice
1/2 cup chicken broth
2 Tablespoons capers drained
2 Tablespoons minced flat leaf parsley
Salt and freshly ground pepper
If you like a thicker sauce add a little cornstarch dissolved in water at end and cook to thickened.
Want to get fancy garnish with fresh Lemon slice
Slice pork into 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. (Season with salt and pepper)
Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
In a large frying pan over medium-high heat, warm 2 Tbsp. of the olive oil.
Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.
Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.
Drizzle the sauce over pork and serve immediately. I like to put in pan and toss to coat.
I love the Portland Pie Company dough especially the Beer dough, always, well most always, have a few bags in freezer so when the urge hits me I can satisfy it. Around me Big Y carries. I have found that I get better results if I let it sit on counter for a short while before spinning it out. I don’t let it rise much more than it does in the refrigerator. The thing I love about Pizza is you can make it with any toppings you want.
Todays was shredded asparagus, cherry tomatoes, sweet Italian sausage, honey nut squash Lyn’s pasta sauce and of course two kinds of cheese. Yup another clean out the frig meal.
I preheat the oven with Pizza stone in it to 475 (lower middle rack) in the meantime I spin out the dough. when the oven is at temp I take the stone out and slide the dough on to it than add sauce and the rest of the toppings. this gives the bottom a quick start before sliding it into the oven for 10 to 12 minutes. I like to give it a 180 turn half way through. I like mine on the well done side so when the cheese starts to brown slightly my mouth starts to water.
3-4 tablespoons all-purpose seasoning (a blend of equal parts kosher salt, garlic powder, dried parsley flakes, minced onion and dried basil) Steve Note: I used combo of 3/4 Italian Seasoning and 1/4 sweet basil seasoning because it was there in front of me and I was to lazy to make my own.
2 tablespoons vegetable oil
¼ cup sweet orange marmalade (or more, as needed)
Optional garnish: chopped fresh parsley or thyme
Pat pork dry with paper towels. Liberally season pork on all sides with all-purpose seasoning. Wrap pork in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
Adjust oven rack to middle position and heat oven to 300° F. Heat oil in a large cast iron skillet over medium-high heat until just smoking. Unwrap pork and place in skillet. Cook until browned on all sides, about 7 minutes.
Spread orange marmalade on top of the pork. Transfer to the oven and roast until pork registers 140-145° F on an instant-read thermometer, about 50 minutes – 1 hour.
Transfer pork to a cutting board and let rest for at least 10-15 minutes. Thinly-slice the pork and garnish with fresh herbs, if desired.
If your pork roast is tied with butcher’s string, leave the strings on the pork throughout the cooking process. Snip the strings when you’re ready to slice the meat.
If you don’t have a cast iron skillet (or other oven-proof skillet), sear the pork in a skillet and then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven.
The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches the desired temperature.
Allow the meat to rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
Garnish with chopped fresh parsley or thyme for a bright, colorful touch at the end.