Posted by: Laurie | July 21, 2010

Pork Tenderloin in Garlic Sauce

Last night’s main course is a recipe from Italian Food Forever. We’ve made this pork loin once before and it was so very, very good. When thinking about what to make for dinner, Mark requested that I do this again.

I made a few changes to the recipe, but I think next time I’ll stick directly to the original.

With the pork loin, I served a sweet potato casserole (compliments to my sister on her recipe; I made very few changes) and steamed green beans (frozen, from the store, steamed in the bag).

Pork Tenderloin in Garlic Sauce
1.5 pound pork tenderloin
1 – 2 Tablespoons cracked peppercorns
Salt
3/4 Cup dry Marsala wine
6 – 7 large garlic cloves, peeled and left whole
1/2 – 1 Cup whole milk (I used 1% because that’s what we have)
Olive oil
1 Tablespoon butter

Press the cracked peppercorns onto all sides of the pork loin, wrap in plastic wrap and refrigerate (I refrigerated it for a few hours).

To make the garlic sauce, put the whole garlic cloves into a small saucepan with 1 cup of milk. Bring to a boil, and reduce the heat to a simmer. Cook for an additional 30 minutes or so, or until the garlic is very soft. If your milk evaporates too much as the garlic cooks, add a little additional milk as needed. Season with salt, and remove from the heat. Using a whisk or blender, blend the garlic and milk together. Return to the heat, and continue simmering until it is thickened.

Cut the pork into 6 pieces or medallions. Add the olive oil (a little more than one Tablespoon) to a frying pan, and cook the pork over high heat, until it is cooked with just a hint of pink remaining inside. Salt and set aside in a warmed platter.

Add the Marsala wine to the pan drippings and cook until it has reduced by more than half and has become thickened. Add the garlic sauce to the frying pan and mix well creating a blended thick sauce. Add the tablespoon of butter to this mixture, and blend well. At this point, I also added some mushrooms. I liked it, and the boys ate it (because they didn’t know!), but Mark doesn’t care for mushrooms, so I won’t add them next time – I wanted them for ME this go round!

I added more milk to this mixture, as there wasn’t enough sauce to put on top of the four medallions we ate.

Sweet Potato Casserole
4 medium sweet potatoes
7 Tablespoons of butter, room temperature
1 C brown sugar
1/2 to 1 can crushed pineapple, drained
Marshmallows

Boil the sweet potatoes, with skins on, until they are soft. Remove from water and let cool slightly. When they are cool enough to touch, pull the skins off. Mash lightly with a fork.

Stir the butter, brown sugar and pineapple into the potatoes. And why 7 Tablespoons when a whole stick is 8 Tablespoons? Well, because I needed 1 Tablespoon of butter for the pork loin sauce, of course! Also, I only had pineapple chunks on me, so I just cut up the chunks. That’s why I’m suggesting using crushed pineapple. You REALLY don’t want to sit there cutting up pineapple chunks, do you?

Spread the potato mixture evenly into a 9×13 pan sprayed with non-stick spray (or you could butter the pan, too). Layer the marshmallows on top.

Bake at 350 degrees until the marshmallows are golden and crispy!

What a delicious and EASY meal!

Let’s see the completed meal again, shall we?

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