Braised Pork On A Mirepoix....Delicious And Tender

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:
Serves 4
-  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.
-  Take your meat out of the skillet and let it sit for about 5 minutes before you slice it.
Serve with mashed potatoes and a salad of your choice.


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