Recipes Savoury Recipes

Pork Tenderloin with Pan Sauce and Scalloped Potatoes with Creme Fraiche

Happy Saturday! Here’s two recipes for you this weekend! I like cooking much much more on the weekends than on weekdays simply because I have more time to enjoy the process of cooking. I find cooking quite relaxing EXCEPT when I am a) doing it under a time constraint b) cooking for the Holidays or c) if either Sam or I are starving because then grumpiness and bad moods ensue.
 
 
Pork Tenderloin with Pan Sauce:
 
Ingredients
 
Marinade and Pork:
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
juice of 1 lemon
2 tablespoons of worcestershire sauce
2 tablespoons of fresh parsley, chopped
2 teaspoons dry mustard
4 cloves of garlic, peeled and minced
1 1lb pork tenderloin
cracked pepper to taste
 
Sauce:
1/2 cup chicken broth
scrapings from pork tenderloin pan
3 tablespoons of the marinade
2 tablespoons of butter
 
 
Combine all your marinade ingredients.  Set 3 tablespoons aside, covered.  Add your marinade and your pork into a ziplock bag and refrigerate and allow it to marinade for at least 4 hours, but I let it marinade all night.
 
Preheat oven to 350 F.  In a hot skillet, over medium-high heat, sear the pork for 2-3 minutes on each side. Then put it in the oven and cook it for 30-40 minutes or until the meat has reached 160 F. Let it rest for at least 5 minutes.
 
In the meantime make your sauce.  Place the skillet you seared the pork in back on the stove.  Add the chicken broth to it and scrape up all the browned pieces from the skillet.  Add the 3 tablespoons of marinade that you set aside earlier.   Let it boil down (2-3 minutes). Remove the sauce from the heat and add the butter.  Stir until the butter is thoroughly melted and combined.  Pour over your pork.
 
And now for the scalloped potatoes
 
 
Ingredients:
 
2 cloves of garlic, minced
3 tablespoons of butter
3 lbs Yukon potatoes, peeled
3 cups half-and-half
1/2 cup creme fraiche
2 tablespoons of flour
2 teaspoons of thyme
1/4 teaspoon nutmeg
1/4 cup chopped chives
salt and pepper to taste
 
 
Preheat oven to 350 F.  Rub the crushed garlic all over your dish then mince it.  Grease it with 1/2 tablespoon of butter.
 
Slice the potatoes to 1/8 inch thick.  Place them in your greased dish.  In a saucepan combine garlic, remaining butter, nutmeg, flour, half-and-half, creme fraiche, thyme and salt and pepper.  Bring it to a boil, stirring constantly.  After it’s boiling stir it for 1-2 minutes until slightly thickened.   Take the saucepan off the heat and stir in your chives.
 
Pour the mixture over your potatoes and shake it gently to distribute it evenly. Bake uncovered for 1 hour and 5 minutes, spooning liquid over the top every 10 minutes or so. Let cool 10 minutes before serving.

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