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I am finally putting my tried and true family recipes here. Check out my old-time favorites as well as newly discovered ones.

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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

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Saturday, October 14, 2017

Twice-Cooked Pork Tenderloin

1 boneless pork tenderloin, about 1 pound
 Salt and freshly ground black pepper
3 tablespoons butter, extra virgin olive oil, or a combination
¼ cup marsala or white wine
¼ cup cream
1 tablespoon lemon juice OR Dijon mustard
 Chopped fresh parsley leaves for garnish, optional

Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; when heated, add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (cut in half to fit pan, if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
Cut meat into 1-inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
Add marsala or wine to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in lemon juice or mustard, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.

Original recipe from here.