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Quick Pork Tenderloin Dinner

Member Forum >> Food and Diet >> Quick Pork Tenderloin Dinner


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Posted: 12/11/2012 12:06:25 PM
Quick Pork Tenderloin Dinner

Makes 4 generous portions.
Serve with a green salad.

1 3/4 -. 2 lbs pork tenderloin, cut into 1 inch cubes (be sure to remove silverskin)
2 T. olive oil

2 -  8 oz. packets Rick Bayless' Frontera Red Chile Enchilada Sauce
grated mild cheddar or monterey jack or queso anejo cheese

1 minced shallot
2 T. dry sherry
3/4 - 1 c. heavy cream
1 t. dried thyme

Pat the meat dry with paper towels and sprinkle liberally with salt. Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the pork in a single uncrowded layer and cook until browned all over, stirring and turning constantly, 4 minutes. Do not overcook. Cook in batches if skillet isn't large enough, overcrowding will steam the meat instead of browning.

If using Frontera sauce: when meat is browned, add sauce. Reduce heat to medium and simmer briskly for 5 minutes. Do not overcook. Pork will be slightly rosy inside and very tender. Serve immediately, topping with cheese.

If using shallot/sherry/cream/thyme: when meat is browned, remove to a plate. Add shallot to hot pan and saute until slightly browned. Add sherry to deglaze pan, scraping up browned bits. Add cream and thyme. Bring to a boil, then reduce heat to medium and add pork and any accumulated juices. Simmer gently for 5 minutes. Do not overcook. Pork will be slightly rosy inside and very tender. Serve immediately.