Warm meal on a cold night

It is unbelievable how quickly it has gotten cold.  It’s the kind of night for comfort food and this pork dish is just the ticket.  Tonight I’m serving it with one of our favorite brussels sprout dishes.

Dijon Pork Tenderloin

  • Pork Tenderloin
  • Fresh ground black pepper
  • Dried thyme leaves
  • 2 TB Olive oil
  • 1 clove garlic, minced
  • 3 shallots, minced
  • 1/3 cup red wine
  • 1 1/2 TB Dijon mustard
  • 1 cup beef stock
  • 4 TB milk
  • 2 TB Butter

Preheat oven to 450.  Sprinkle pork with thyme and pepper.  Use a skillet with an oven proof handle and over medium-high heat, swirl in oil and sear tenderloin, browning on all sides.  Transfer skillet to oven and roast until pork measures 145 on a meat thermometer.  (Start checking after 15 or 20 minutes, depending on how hot your oven runs and whether you like your meat pink.)

Remove tenderloin to a cutting board and cover with foil.  Return skillet to top of stove and add garlic and shallots.  Cook over low heat until browned.  Add wine and simmer for 1 minute.  Add mustard, stock and milk and boil.  Reduce heat and simmer about 5 minutes.  Reduce heat to low and stir in butter.  Top each serving with sauce.

Sauteed brussels sprouts

  • 3/4 lb brussels sprouts, rinsed, trimmed and halved
  • 1 TB olive oil
  • 1 oz pancetta, diced
  • 3/4 cup chicken stock

In a heavy pan, heat olive oil over medium heat.  Saute pancetta until crisp and remove to a paper towel.  Add brussels sprouts to pan and saute about 5 minutes until browned.  Add chicken stock and simmer about 15 minutes until tender.  Put pancetta back in pan and serve.  Out of this world!

 

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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