Everyone had a great time at a family dinner this week at Patty + Andrews. We fed the kids then they played while we ate before the girls left for the 100+ Women Who Care meeting.
Serious -Where-Is- My-Dinner Faces
Silly Faces.
Andrew made a delicious meal, as usual. On tonight’s menu was an olive + plum pork tenderloin that was to-die-for good. I am not even a big fan of meat these days but this was amazing. It was moist, sweet, salty and savory – all together.
On the side – I brought a salad and he made a fantastic zucchini risotto.
I will try to get the recipe for risotto but in the mean-time, make this pork for your friends and family!
GQ Pork Tenderloin
(recipe from GQ website)
- 1/2 cup olive oil, plus additional for browning meat
- 1/2 cup red-wine vinegar
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of juice
- 2 bay leaves
- 1/2 head of garlic, peeled and finely chopped
- Small handful of fresh oregano and thyme, chopped
- Salt and freshly ground black pepper, to taste
- 2 pork tenderloins, 1 to 1 1/2 pounds each
- 1 cup dry white wine, plus more for deglazing
- Low-sodium chicken stock
- 1/2 cup brown sugar
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, thyme, and salt and pepper in a large bowl. Add the pork and stir to coat. Cover the bowl (or transfer contents to a big Ziploc bag) and refrigerate for a couple of hours or overnightHeat the oven to 400 degrees.
- Remove the pork and wipe it off, reserving the marinade.
- In a medium roasting pan over medium heat, add a few tablespoons of olive oil and brown pork on all sides, for a few minutes total.
- Remove pork to a plate and add a couple of splashes of the white wine to the pan to deglaze the tasty bits. Turn off heat.
- Place pork back in the pan. Pour marinade, olives and all, over meat and add 1 cup of wine and enough of the chicken stock so the liquid reaches halfway up the sides of the meat.
- Sprinkle pork with the brown sugar.
- Roast, basting once with the pan juices, until an instant-read thermometer hits 140, 15 to 20 minutes. Remove to a cutting board. Let pork rest for 5 minutes.
- Meanwhile, place the roasting pan over one or two burners on medium-high and simmer to reduce the sauce a bit.
- Slice pork into medallions.
- Sauce the pork and pass the remaining juice in a gravy boat.
