Tuesday, July 28, 2009

Pork, Cherries and Fava Beans = JOY!

Dear internet, let me tell you about tonight's fucking delicious dinner.

Pork Tenderloin with cherry balsamic reduction.

1 pork tenderloin
1 sm. onion or 2 shallots
3 cloves garlic
cherry balsamic vinegar (or regular balsamic)
1/2 c. pitted cherries (divided into two portions)
1 cup of polenta
grated parmesan
fresh fava beans

First thing. Make polenta in your desired fashion (on the stove or in the oven). When it was done, I stirred in about 1/3 c of grated parmesan and some roasted garlic and roasted shallots.

Next pre-heat the oven the oven to 300.

Take a pork tenderloin and slice it into 1" thick medallions. Pat them dry, and sprinkle with salt on both sides.

Heat up a large frying pan (NOT non stick) and add about 1 TB of oil. I added the pork medallions, and let them brown on one side. I flipped the pieces and browned the other side. Then I loosely covered the pan with tin foil and put in the oven for about 10 minutes to finish cooking.

I chopped 1/2 small onion (1-2 shallots would also work) and a few cloves of garlic.

When the pork tenderloin isjust done, put it on a plate and tent with tin foil.

Add chopped onion and garlic to pan and sautee scraping up browned bits. When they're softened, add 2 TB of cherry balsamic vinegar. Reduce heat to medium and start to reduce the liquid in the pan. After a few minutes, add 1/4 cup of cherries and mash them gently. Uncover the plate of pork tenderloin. If there is any liquid, tip it into the frying pan. You want to reduce the liquid in the pan until it is thick and syrupy.

k.mu made this delicious fava bean and cherry salad with plain butter, regular sea salt and no preserved lemon.