Nothing special this post... just finally got around to finishing off the second half of that double header pork tenderloin. Everyone around the house has been down with a 24 hour flu bug, so meals have been pretty much non-existent the last couple of nights.
Today, however, everyone was on the upside of things, and I had a craving from a little red meat. Chicken noodle soup only goes so far......
Certainly not a lot of effort went into this one. No mad skills or anything like that. No culinary legerdemain required. Just a hot pan, a sharp knife, and a little attention.
Laid out the tenderloin and sliced it into nice medallions. Salted, peppered and hit each side with a little shot of onion powder. Het up the big skillet till it was good and hot and dropped them li'l medallions right in there. Already had a pot of spuds going on the side, and some carrots simmering in a little butter.
While the pork was cooking, I made a slurry for the graby and had it on ready five. Tossed the coins (get it?... tossed the..... never mind) and got a good sear on both sides and a near perfect doneness throughout. Removed from the pan and covered with some foil to rest and relax.
Since there wasn't nearly enough juice for my liking, I amped up the heat on the pan a bit, and deglazed with some beef and chicken stock to sort of make a mock pork stock. Whisked in the slurry, and let it thicken up nice and easy.
Finished the spuds and carrots, and served it all up.
Again, nothing fancy at all... start to finish about 30 minutes, but it was a knockdown good meal.
Especially after a 2 day diet of canned soup. Heck, my motorcycle boots were starting to look good....
See ya in the kitchen.
1 day ago