One of my all time favorite meats is pork tenderloin. There are so many ways to prepare it and it is always tender and juicy whether you grill or roast them whole or pan fry slices. This last Sunday I had to be out all day so it was the perfect opportunity to try a recipe that called for marinating for a few hours. It was ready for cooking when I got home with only the sides to get prepared.
GREEN BEANS WITH RED ONIONS AND BALSAMIC VINEGAR
4 cups cubed cornbread, toasted - (1 box Trader Joe’s Cornbread Mix can be used instead)
1/4 cup butter
1 Tbsp olive oil
1 large brown onion, diced
5 ribs of celery, sliced
2 Granny Smith apples, peeled, sliced and diced
3 cloves garlic, minced
2 Tbsp minced sage
about 1/4 tsp Tony Chachere’s Creole Seasoning
1/4 cup white wine or 3 Tbsp Jack Daniels
2/3 cup chopped pecans
1/2 cup dried cranberries
Approx 4 cups chicken stock
In large saute pan over med high heat, sweat onions in butter and olive oil till opaque. Add celery and apple and continue to cool till just tender. Add garlic and saute for 2 more minutes. Add sage and seasoning mix from TJ’s mix, if using. If not, along with sage and Creole Seasoning, add salt and pepper to taste and 1/2 tsp dried thyme and 1 Tbsp dried parsley. Add wine and about 2 cups of chicken stock, cranberries and pecans and simmer about 5 minutes. Remove from heat.
In large mixing bowl, mix bread cubes and vegetable mixture along with enough additional chicken stock to moisten, but not too mushy. Season again to taste with salt and pepper and more Creole Seasoning. Place in buttered casserole baking dish and bake at 375 degrees along with pork till heated through and slightly crusty on top.
GREEN BEANS WITH RED ONIONS:
2 12 oz bags of frozen french style green beans
1 lg red onion, thinly sliced
1 Tbsp olive oil
1 Tbsp butter
1 tsp honey
1 Tbsp balsamic vinegar
In medium saute pan with olive oil and butter, slowly cook onion till deeply browned, about 15-20 minutes. Add honey, balsamic and pinch of salt and cook 1 minute more, stirring. Season with pepper. Can be prepared ahead and set aside.
Cook green beans in boiling salted water just till heated through. Drain immediately and well and add to pan with onions, mixing well. Cook over med heat till warmed. Season to taste with salt, pepper and a bit more Creole Seasoning. ( I put this stuff in everything!)
Presentation: Slice tenderloins and lay overlapping on top of cornbread dressing in casserole. Pour juices from pan over meat then sprinkle with gremolata. Serve with green beans and some really good fresh bread. Pour a full bodied Zinfandel.
I’LL DRINK TO THAT!
Tobin James Fatboy Zinfandel, 2007 - ($55) - The name says it all. This wine is full-bodied, rich and jammy with flavors of star anise and blackberry, and a velvety vanilla finish. This is Paso Zin, folks, not for the meek and mild. Made from grapes sourced from some of the most famous Zinfandel vineyards in Paso Robles, with some being from 50 year old or older vines. Cheers!
Date: February 5, 2011