Monday, April 30, 2007

The Other White Meat

Tonight was another adventure into The Irish Spirit. And it was all white. White!

But tasty...

Pork Tenderloin w/Apple Cider Sauce
serves 4

2 pork tenderloins, 12 oz each
Salt & ground pepper
4 TB Irish butter (Kerrygold, baby! Maybe only 2 TB total)
2 Granny Smith apples, peeled, cored and quartered
2 TB minced shallot
1/2 tsp crumbled dried sage
1/2 cup Irish cider
1/2 cup cider vinegar (too much)
1 cup chicken stock/broth
2/3 cup heavy cream
1 TB minced flat leaf parsley

Mashed potatoes for serving.

Cut the pork into 1 inch-thick slives. Place the slices between sheets of wax paper and, with a mallet or rolling pin, pound or roll to 1/4 inch thickness. Season with salt and pepper.

In a large skillet over medium heat, melt 2 TB of butter. Add the pork slices and cook for 2 minutes on each side, or until cooked through. Transfer to a warmed platter.

*I think this first step could use less butter, which might help put more color on the pork. I only used 1 tenderloin for the two of us. Good amount.

In the same skillet over medium heat, melt the remaining 2 TB of butter. Add the apples and saute for 2 to 3 miutes, or until the apples are lightly browned. With a slotted spoon, transfer the apples to the platter with the pork.

*Ditto this step, less butter.

In the same skillet over medium heat, add the shallots and cook for 1 minute. Add the sage, cider and vinegar and bring to a boil, stirring constantly, for 3 to 4 minutes, or until reduced by half. Stir in the cream, pork and juices from the platter. Cook, turning the pork once or twice, for 1 to 2 minutes, or until the sauce thickens.

*Shallots smell so good when they start cooking. I would double the amount of shallots next time.

*Perhaps only 1/2 a cup of stock next time. And only 1 TB of cider vinegar.

*Adjust the cream to only 1/2 cup, max. Look at all that butter floating on the top of the sauce.

To serve, divide the pork among your plates, spoon sauce over the meat and arrange the apple slices around , and sprinkle with parsley. Serve with mashed potatoes, if desired.

*Told you. It's the whitest meal I've ever made Too white! The parsley just didn't cut the white. It was tasty, and the pork super tender. The book recommended that you serve this with mashed potatoes...TOO MUCH WHITE! And that would probably be too rich.


Dancer in DC said...

It was very tasty. Not sure what could change the color a bit, though.

Stef said...

Your voicemail was so funny!


I'll definitely need to try it sometime! (And your white meal looks tasty and white.)