My friend Barrister Bites routinely offers up great, healthy recipes that are not only good but also easy to prepare. I happen to know she has a punishing commuter schedule so how she manages to knock out a steady stream of winners every night I just don't know. Seriously. Every night.
They must not eat leftovers over there. She manages to shave a few calories off just about everything she makes! With this one she even managed to shave a few off even though it was originally a recipe from Eating Well...and STILL she adapted it by sub'ing in some Smart Start Lite or something like that. (Do you buy that at the hardware store?)
My version corrects for this this calorie saving overkill and adds a hint of tarragon to the mix -- I love tarragon when white wine is added for reductions. Leave it out, however, if it's not your thing.
I've also adapted this recipe for the tenderloin which I prefer to the actual pork loin as it is, um, more tender. Oh, and it also takes flavor better and cooks a lot faster.
Unfortunately, what you see here isn't really a tenderloin at all but rather it is our market's (Albertsons) idea of a joke. He took a regular center cut pork loin and cut down its length so it would be in two long pieces. Do people really get fooled by that? Remind me never to buy meat there again.
(It was still good!)
Pan Roasted Pork Tenderloin with Leeks and Tarragon
- 6 large leeks
- 1/2 cup water
- 1 tablespoon butter, divided
- 1 T olive oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 pork tenderloins (these are usually packaged in pairs)
- 1/2 cup dry white wine
- 1/4 teaspoon dried tarragon or 1/2 T fresh, minced.
- Chopped fresh parsley (optional)
Heat the sliced leek, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep saute pan over medium-high heat. Cook for 10 minutes or until the leek has wilted. Pour into a bowl and set aside. This can be done in advance and kept in refrigerator until you cook the pork.
Heat 2 teaspoons butter and olive oil in pan over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and wine; cook 15 seconds, scraping pan to loosen browned bits. Return leek mixture to pan. Cover, reduce heat, and simmer 30 minutes or until pork is tender or registers 140-145 on a meat thermometer. Remove pork from pan; add tarragon and increase heat to reduce leek sauce. Cut pork into 1/4-inch-thick slices. Serve with leek mixture; garnish with parsley, if desired.