Countdown number 4. Oh yes one year's blogging is slowly coming to an end. I will not forget the help of a fellow blogger who took me by the hand through the very first steps. I cannot mention her name for obvious reasons. God bless E.M.S.!
I prepared a bit of a gigantic mirepoix using the left over button onions of yesterday, sliced carrots, and celery sticks....
To make this delicious and tender pork tenderloin you will need:
- 1 whole piece pork tenderloin about 650 gr.
- About 10 button onions.
- 2 carrots sliced.
- 4 -5 celery sticks with no leaves, sliced.
- 30 gr fresh butter at room temperature.
- 1 cup good quality red wine.
- Salt and freshly ground black pepper to taste.
- Heat a non stick skillet and sear the tenderloin whole on high heat with nothing in the skillet all around till it is browned.
- Set aside on a plate while you saute the mirepoix about 15 minutes by stirring on high heat.
- Set your meat on top and saute as well till it is well juiced up and darker in color.
- Pour the wine and add salt and pepper.
- Bring to a boil, cover, then reduce heat to minimum and simmer for 30 minutes.
- Check for juices/sauce, wet the meat with sauce, add some water if needed.
- When time is up, it is ready. At this point the internal temperature of the meat should be around 75 degrees C (165 degrees F) to be on the safe side for pork.
- The sauce should be nice and thick, my gigantic mirepoix should be fully cooked but still whole.
- Now there are two ways you can go about fixing the sauce.
- Leave it as it is and serve the meat with the mirepoix pieces.
- Or you can strain the sauce and puré the mirepoix and then add it to the sauce in which case you may have to add just a wee bit of water to make it more liquid. As you wish.
Serve with mashed potatoes and a salad of your choice.