Tuesday, August 11, 2009

Rosie Makes Pork Tenderloins With A Honey Mustard Sauce And Lace Cornbread.

Here's what's for lunch today: pork medallions with a honey mustard sauce and lace cornbread.
This is a quick and easy and extremely tasty version of pork tenderloin. The recipe was sent to me by one of my readers, Mary C. in North Carolina, so thank you very much Mary. I really liked it. Here's Mary's recipe:
Since you've been working with pork tenderloin recently, I'll share one of my favorite recipes. I'm usually cooking for 7, so like Granny Clampett feeding Jethro,
2 pork tenderloins
salt and pepper
1 1/2 T olive oil
1 1/2 T butter
1 large shallot, minced
2 or 3 cloves garlic, minced
1 C chicken stock
3 T spicy brown mustard
2 T honey (maybe a little more)
Slice tenderloin into 2 inch pieces and flatten to about 1/2 inch thickness. Sprinkle with salt and pepper and coat lightly with flour. Brown the meat on both sides and remove from pan. Pour off all but about 1 T of oil and saute the shallot and garlic in pan drippings for about one minute. Deglaze the pan with the chicken stock, add the mustard and honey, then reduce to about half the original volume. Lower the heat and return the pork and any accumulated juices to the pan, simmering until cooked through. At this point I sometimes remove the meat from the pan and reduce the sauce a little more adding a bit of butter at the end, but the family prefers more sauce with some jasmine rice to go under it.
Ingredients: pork tenderloin, (which I cut into 1/2 inch thick medallions) flour, seasoned with salt and pepper 4 garlic cloves 8 small shallots 2 TB coarse ground mustard 3 TB honey (I used orange blossom) 1 cup chicken stock
I dredged the pork in the seasoned flour, shaking off the excess.
And I sauteed the pork in equal amounts of extra light olive oil and unsalted butter.
About 2 minutes each side and the pork is still a light pink inside. Remove pork from the pan and set aside.
Then I added the minced garlic and shallots and sauteed them for about a minute.
And deglazed with about a cup of chicken stock.
I added 2 heaping tablespoons of coarse mustard.
And 3 TB of the orange blossom honey.
I brought the mixture to a boil, then turned the heat down so it just simmered until reduced by half.
I then enriched it with a tablespoon of butter at the end. I found this recipe for lace cornbread somewhere in the OBX Connection's website and decided to try it.
1 cup cornmeal (I used yellow since I didn't have white) 1 3/4 cup water 1 tsp salt pepper, to taste 1 small onion, finely chopped
I mixed the dry ingredients and the onion and started adding the water.
Ending up with a very soupy, watery batter, which makes for the "lace."
Carefully pour about 2 TB of the mixture into hot oil. Cautionary note: You may want to wear some protective gear. It splatters.
Turn once to brown the other side, then drain on paper towels.
The pork was a light pink on the inside, just the way I like it. And I loved the sauce - the spiciness of the mustard was tempered by the fruity sweetness of the honey.
The lace cornbread was nice too, but a mess to make. I think I'll just stick to regular cornbread. Thanks again, Mary, for a very tasty sauce I'll be preparing again.

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