Here’s the recipe I promised to share with you – I think it may be one of my step dad’s recipes and we make it all the time at home. The amount of effort you need to put into this compared to what it tastes like is absolutely ridiculous – it’s easy to make, but really tastes like a five star dish. I strongly recommend you try it out!
The tenderloin is really exquisite as it falls apart and melts in the mouth, but it doesn’t have to be tenderloin – you can cook this with any pork cut (just trim off the fatty bits if there are any and give it a good couple of whacks with a meat tenderizer) and let it simmer long enough for the meat to become tender and delicious. If you need to minimize food costs, finding a less expensive alternative is absolutely an option.
This meal is fantastic because it incorporates meat, veggies and a sauce. You don’t need to cook all the different elements separately – you just have it all in a pot! It tastes wonderful served with oven-baked potatoes when it’s freshly made and is even better turned into a pasta dish for lunch the day after (just add some cream while you’re reheating it if it needs more moisture). This time I couldn’t be bothered to bake potatoes (shame on me for being lazy) so I went for the fast, simple alternative.
You’re going to need:
♥ 600-700 g pork tenderloin, cut into medallions
♥ 5 bell peppers, cut into strips (pick your own colors, the more, the prettier)
♥ 4-5 onions, halved and sliced
♥ 1 large tablespoon of thyme (preferably fresh, but dried thyme works just as well)
♥ 4 dl of heavy cream (35%)
♥ Salt & pepper for seasoning
♥ Olive oil & butter for frying
Heat some olive oil and butter in a large frying pan and when it’s becoming sizzling hot, add the pork medallions, season with salt and pepper and fry on each side until they’re perfectly caramelized and golden brown.
Once they’re done, put the medallions in a large thick-bottomed pot and leave them there until you prepare the rest. Add your sliced onions to the pork juice left in your frying pan, mix through and fry until they start becoming translucent and caramelized (make sure your pan isn’t too hot so you burn them). Once they’re done, add your sliced bell peppers and thyme and fry them through together with the onions.
Add the vegetables to the pork and mix through. Add the cream and bring to a boil. Season with salt and pepper, add more thyme if necessary. Lower the heat and leave your sauce to lightly simmer. You want your sauce to thicken as it cooks so don’t put a lid on and just allow it to reduce.
Your meal is done when your pork is cooked through and tender – the more time you have to allow it to simmer, the better. I usually give it an hour, at least (you can do whatever you like in the meantime, a thick bottomed pot and a low heat need no babysitting). That way the sauce will have enough time to reduce and become infused with all the lovely flavors. The bell peppers should break up and almost disintegrate into the sauce.
Serve with anything you like – potatoes, pasta, why not try it with couscous or buckwheat? The sauce is very versatile and probably goes with just about anything.
I hope you guys try this one out and let me know what you think. Bon appétit!