On working days I still try to cook a decent dinner - usually something that takes less than an hour of cooking so I can stay in the studio longer.
Last night I made a pan roasted pork tenderloin - easy, and delicious - definitely a keeper recipe. I served it with corn, and roasted un-skinned red potato chunks (cut about 1" thick) lightly coated with olive oil, sprinkled with salt,a touch of cayenne pepper and fresh slices of garlic, and roasted at 400F for about 30-40 minutes.
Here's the Pork tenderloin recipe:
PAN ROASTED PORK TENDERLOIN
2 lb. pork tenderloin
1 T butter
1 T oil
2 Sprigs of fresh thyme
2 peeled, sliced garlic cloves
1/4 c. chopped shallots
Salt & pepper to taste
1/3 c. red wine
1 -2 tsp butter
1. Wash pork under cold running water; dry with paper towels.
2. Melt 1 tablespoon butter and 1 tablespoon oil in skillet over medium heat.
3. Turn to medium high and when the butter foams, add the tenderloin and brown on all sides.
4. Lower heat to medium, add the thyme and garlic, and cook till the garlic is a pale tan color (only a minute or so depending on how thin you sliced the garlic. Don't brown it.)
5. Add the chopped shallots, salt and pepper and stir about a minute.
6. Turn heat to high and add 1/3 cup red wine and stir to scrape up any of the browned bits.
7. Lower the heat to low, cover and cook about 40-45 minutes till it registers about 145-150 on a meat thermometer. (You can cook it to a higher temperature if you don't like your pork pink).
8. When done, remove tenderloin to a cutting board and tent it lightly with some silver foil and let it sit 5-10 minutes to let the juices settle in.
9. Meantime, skim any fat from remaining sauce, add a couple of tablespoons of water and cook a bit to thicken it into a light, thin, sauce texture. Then strain it, pressing hard to get all the juice out, and return the sauce to the pan, and swirl in the butter till it melts. Keep the sauce warm on the lowest setting while you slice the meat, then serve the tenderloin slices with a bit of the wine sauce poured over.