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Archive for February 27th, 2009

This is fabo pork tenderloin recipe, the end result is truly delicious. I used sun-dried tomatoes in place of fresh as we are not the biggest tomato fans in my family and they worked really well. I served ours with a side of vegetables, drizzled a little of the sauce over the pork and served the rest on the side. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3lbs Pork tenderloins
8 Ounces fresh button mushrooms, sliced
1 Cup tomato, peeled and roughly chopped
1 Medium yellow onion, diced
2 Tablespoons flour
2 Tablespoons butter
1 Tablespoon vegetable oil
2 Teaspoons lemon pepper
6 Minced garlic cloves
2 Cups chicken stock
2-4 Tablespoons cream

Note: I added the cream at the end and then thickened with cornflour as we prefer our sauce a little thicker so take your pick.

Method

1. Preheat oven to 350 degrees.

2. Melt the butter and oil in a large, oven safe pan with a lid.

3. Season the pork by rubbing it with the lemon pepper and half of the garlic and then rolling it in flour.

4. Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate.

5. Add the onions and mushrooms to the pan and brown for 5 minutes, then add tomatoes and stir to coat everything. Add the remaining garlic and the chicken stock. Stir well and then place the pork on top.

6. Cover the pan and return to the oven for 45 – 60 minutes until the pork is done.

7. Remove the pork from the pan, and add the cream to lightly thicken the sauce.

8. Let the pork rest for approx 7 minutes, then slice and serve atop rice or noodles and pour some sauce over the top of the pork.

All photos taken by me unless otherwise stated.

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This is a very quick and easy recipe to use up any vegetables that is tasty too. If you would like to read more reviews on this one or see more photos please click here. You will see from my photo that I used broccoli and cauliflower in this as well as a leek instead of onion. I served this to go with a pork loin I was cooking, I also added extra mustard just our preference.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, 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 Tablespoon oil
1 Onion, thinly sliced
1 Carrot, cut into thin coins
1/4 Small cabbage, shredded finely
2 Stalks celery, sliced thinly
1/2 Red bell pepper, cut into thin strips
1/2 Cup cream
1 Teaspoon Dijon mustard
Fresh ground black pepper
Salt
1/4 Cup parmesan cheese

Method

1. Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.

2. Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

All photos taken by me unless otherwise stated.

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