Pork Tenderloin Sauteed with Dry Rub and Madiera:
Mix your favorite dry rub (onion powder, garlic powder, salt, pepper, ancho powder, smoked Spanish paprika, dried herbs such as sage, thyme, mint-experiment with your own combination). Rub on pork about 3 hours or overnight. Heat some oil in saute pan big enough to hold all the tenderloins. When beginning to smoke, place tenderloins in pan and brown well on all sides (about 5 minutes per side). When well browned pour a half a cup of the dry Madiera (Trader Joe's) in pan then cover for about 5 minutes. Remove cover and let the Madiera reduce and deglaze the pan. Check the doneness of the pork by touch, or cutting into one. I think best medium rare.
Remove to cutting board and let rest for 5 minutes.
Slice into about half inch medallions. Serve with Mostarda di Cremona (Great recipie for this in Mario Batali's book Molto Italiano pg 99)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment