If you are like me, you are often looking to create a weeknight dinner that is fast, easy, delicious and a little bit special.
Pork tenderloin fits that bill as it is “the other white meat”, and very easy to prepare with tasty, unforgiving results.
Start by making the Blueberry Martini, as every chef could use a liquid libation while making dinner.
Prepare the pork tenderloin and roasted cauliflower and augment your meal with Mashed Potatoes and you have a fast midweek dinner.
If you are turning this into a dinner party, add a store-bought dessert and salad and you have a feast.
Menu
Serves 4
Blueberry Martini
Pork Tenderloin with Sauteed Apples
Roasted Cauliflower
Mashed Potatoes*
*Recipe Not Given
Blueberry Martini
(Recipe for One Cocktail)
4 parts vodka
1 part blueberry liquer
2 parts blueberry juice
1. Fill a shaker with ice cubes.
2. Add all of the ingredients.
3. Shake and strain into a martini glass.
Pork Tenderloin
with Apples
1 pork tenderloin
(about 1 lb.)
3/4 tsp. salt
1/2 tsp. pepper
1/4 cup all-purpose flour
2 tblsp. olive oil
1/4 cup minced shallot
(about 3 pieces)
1/3 cup white wine or
apple cider
1 cup chicken broth
1 small golden delicious
apple, quartered, cored and
thinly sliced
2 tblsp. unsalted butter
1. Cut pork into 12 pieces and pound into scallopine, about 1/3-inch thick. Season with 1/2 tsp. each salt and pepper.
2. Heat 1 tblsp.oil in a large cast iron skillet over medium-high heat Add half of the pork, without crowding pan and cook until nicely browned on the bottom, about 3 minutes. Turn and cook until pork is cooked through, about 3 minutes more. Transfer pork to a plate. Repeat with remaining oil and pork.
3. Add shallot and wine to pan; cook over medium heat, stirring, until shallot is dry, about 2 minutes. Add broth and apple; simmer until liquid is reduced by half, about 5 minutes. Add butter and remaining 1/4 tsp. salt, stir until incorporated. Remove pan from heat, add pork slices to sauce and turn to coat.
To Serve: Arrange pork on plates, spoon sauce and apples on top and serve.
Roasted Cauliflower
1 head cauliflower (about 2
pounds), cut into bite-size
florets (about 8 cups)
1/4 cup extra-virgin olive oil
2 tsp. kosher salt
2 tsp. freshly ground pepper
Preheat oven to 450 degrees.
1. Toss the cauliflower with the olive oil and place on a baking sheet. Sprinkle with the salt and pepper and toss again.
2. Roast until golden and tender, about 20 minutes.
3. Serve with Pork Tenderloin.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation follow Culinary Architect Catering on Facebook.
