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May 31, 2007
Loins are Lean
Tenderloin, top loins, sirloins...anything with loin in the name is a lean meat. Of course, if you can trim any extra fat off the edges, you can make it even leaner. Here's a fairly non-technical recipe which turned out to be very tasty!
Pork Tenderloin with a Mushroom Wine Sauce
3 small pork tenderloins, about 1 1/2 pounds total
2 t salt
1/2 t fresh ground pepper
1/4 t each of ground ginger and grated nutmeg
1/2 t ground sage
Roll tenderloins in above
Coat pan in olive oil
Cook tenderloins until rare, about 5-10 minutes total, then remove and put in oven at 275 (but be careful to not overcook, should be med rare when finally done.)
Put mushrooms in pan and cook, adding small amt of oil if necessary
Add 1/2 cup red wine or port wine, and reduce
Add 1 cup chicken broth and reduce
Add apricot preserve or jelly and mix
Sauce should be moderately thick
Posted by Lisa at May 31, 2007 7:36 AM
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