This week as I look through my challenge cookbook, I’m noticing more that a lot of the recipes in this book are repeats. There will be a recipe for chicken, that given a new name, becomes a recipe for pork and then beef and maybe even shrimp. That’s going to make finding a variety a touch of a challenge. Today’s recipe for Savory Pork Tenderloin encouraged me though, because it was tasty. It also happened to be very easy to put together.
I had to change the pork called for, as it called for tenderloin, and I had a loin in the freezer. A little different, but not so much that I thought it would compromise the integrity of the recipe. As an aside, I remember a few years ago discovering pork tenderloin. It was a staple for us for a while because it was always delicious, tender, and affordable. Apparently the rest of the world has discovered it, because it is no longer affordable and we seldom have it because of that.
Anyway, back to the recipe. I have to chuckle at the description for this one. “Browned pork slices simmer with highly seasoned tomatoes.” I think this sets the tone for the book, and let me just say that I anticipate needing to add salt and pepper to many recipes from here on out. It was easy to put together. I started by slicing my loin and then dipped them all in flour. The directions said to brown on both sides in a little fat, so I did that in a little olive oil. I did have to do this stage in a batches, and set the browned slices on a plate while I finished browning the rest.
Then, to the hot pan I added 1 chopped onion and sauteed that for just a minute before adding Worcestershire sauce, sugar, chili powder and canned, diced tomatoes. Then I slid the pork back into the pan and the sauce, added a cover to the pot, and turned the heat down to a simmer. I simmered the pork for about 45 minutes.
We ate the pork with some leftover Parmesan-Herb Rice that I need to figure out a recipe for because it was really good, as well as some green beans. I will say that I found the sauce to not be the highly seasoned sauce promised at the beginning of the recipe. I added quite a bit of salt and pepper before I thought it tasted right- it had just been a bit bland without the added salt and pepper. After it was seasoned though, it was good! I always like braised meats, and this was no exception. Abigail actually asked for seconds on the pork, which is unheard of, so you know this turned out pretty good. I liked it. I think for a next time, I would add a whole lot more seasoning to the pan. I would add extra chili powder and consider eliminating the sugar. It didn’t need the sweetness.
Not bad, and an encouraging result from the pork chapter. Up next, I’m hoping to find something in the chicken chapter that used leftover cooked chicken so that I can use some cooked leftover turkey. We’ll see, I’m still looking for the next recipe. Here is the recipe for Savory Pork Tenderloin as written in The Woman’s Day Collector’s Cookbook.
Savory Pork Tenderloin
“Browned pork slices simmer with highly seasoned tomatoes.”
Roll 8 thin slices pork tenderloin in flour. Brown on both sides in a little fat. Drain off fat, and sprinkle meat with salt and pepper. Add 1 chopped medium onion, 1 teaspoon each Worcestershire and sugar, 1/2 teaspoon chili powder, and 1 cup canned tomatoes. Cover; simmer 1 hour, turning meat occasionally. Serves 4.