Pork tenderloin is quite possibly the perfect meat. It's lean, extremely tender, inexpensive, works with all sorts of flavor profiles, and is easy to prepare (just don't overcook it, please). A simple preparartion is the best. I used all fresh herbs from our potted garden for this meal.
The pork tenderloin is marinaded only about 30 minutes in advance seasoned with EVOO, kosher salt, fresh ground black pepper, fresh minced garlic, fresh minced rosemary, and red wine vinegar. I cook it at 500 degrees in a well seasoned 12" bare cast iron skillet for ~20 minutes or until the internal temperature reaches 140-145 degrees. I preheat the cast iron along with the oven. Carefully place the pork on the cast iron (I add about 1 Tbsp of Canola Oil). Be sure to turn the pork about half way through to get that yummy caramelized crust all around. Once finished, remove and wrap in foil and allow to rest for at least 10 minutes - 15-20 is better - before slicing.
For the penne, cook the pasta al dente, drain leaving a small bit of water at the bottom, and toss in a light coat of EVOO. Next prepare a sage white wine butter sauce infused with fresh sage. I also like to add some fresh flat leaf parsley and plenty of Parmesan Reggiano once sauce and pasta are combined. The kids love this pasta and so does Mommy! The perfectly cooked tender pork also pairs well with the sage butter, so there is no need for any extra sauce to finish it.
The entire meal comes together pretty quickly and although it's really simple, it's a crowd pleaser. Enjoy!
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