This is my favorite easy pork recipe from epicurious.com. It's easy to cook and comes out unbelievably tasty. The only thing I'd add is after you take the pork out of the oven, take the meat out from the skillet and let it sit, then put the skillet back on a medium flame and add a tablespoon of butter in the remaining sauce (add extra broth if necessary). Stir in some mushroom or asparagus if you like. Serve with steamed rice, bread, or some mashed potato. Cooked it the other night, and my gf who isn't a big fan of meat loved it.
Quote:As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step. 1 pork tenderloin (about 1 pound) 1 clove of garlic, cut into slivers Salt and pepper, to taste 1/2 teaspoon ground cumin 2 tablespoons extra-virgin olive oil 1/2 cup chicken broth 1/2 cup dry white wine 1. Preheat the oven to 400Â°F. 2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin. 3. Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns. 4. Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving. It will continue to cook as it sits. Slice and serve immediately. Per serving: 345 calories, 2g carbohydrates, 36g protein, 20g fat, 115mg cholesterol. Nutritional Breakdown: New Wellness, Richmond, Va. Makes 2 servings. Simply DeliciousÂ® by Sheila Lukins PARADEÂ® October 2001 PARADEÂ® and Simply DeliciousÂ® are used by CondÃ©Net Inc. under license. Epicurious.com Â© CondÃ©Net, Inc. All rights reserved.