This last Sunday I made a pork tenderloin roast. I started by trimming the thin sinew from the meat and with a sharp knife it only takes maybe 5 minutes. Make sure you have a sharp knife though. Next it was olive oil and flame on time to brown the meat then off to the baking dish. The veggies get cooked and a full bottle of wine for the sauce. Somebody must be Italian because She calls for whole bottle of Pinot Grigio. I thought, wow, this will be good, better make sure to cook for a bit because our 1 year old will be partaking in this meal with us. Yes I did the Julia Child thing and had a pinch (2) for me! I looked for the fontina cheese and found it w/out too much trouble. I did find that provolone cheese is a good substitute if you can't find the fontina cheese. The internet is awesome!
So with all that prep done and in the oven I could park it for a few minutes. OK! I had another glass of Pinot G.
So with the roast made and the homemade (by moi) peach cobbler via Paulla Dean and a nice bottle of Pinot Grigio for my wife, our of age daughter, and me, we ate. It was very delicious. The little sugar baby was eating with both hands and was making the noise for more little bites of the cobbler.
The pork tenderloin and mushroom/wine sauce was very low fat. I had 3, 1/2" thick slices with the cheese
and wine sauce and was very satisfied. I almost forgot to mention, I made Orzo pasta for a side . My wife spooned on some of the Ponot Grigio sauce on hers but you can add a little chicken broth too, in the pan if you want. Lastly there was fresh broccoli with some lemon juice and blanched almonds. I hope you try this recipe, its a piece of cake! ) Thank you for following WWC
Enjoy!
Mark
 |
| My two lovely daughters |
 |
| The infamous dinner |
 |
| The chef adding the onions to make the sauce |
No comments:
Post a Comment