The spice rub for this is fantastic! At first I was a bit skeptical after I had mixed all the spices together and smelled it. BUT, after I rubbed it into the pork tenderloin and started searing it, this incredible smell filled my kitchen. I got this recipe from Easy Entertaining with Michael Chiarello. My husband, the meat-eater, loved it!
From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).
This definitely company-worthy & easy-to-fix recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin (& the pic) made my eyes grow wide & my mouth water. Per his intro, "The art of simmering is a very important part of bistro cooking. All you have to do is combine all the ingredients, put them in a skillet (or casserole dish) & allow to cook b4 enjoying the rich flavors." Even that part of the recipe won me over. A white Burgundy (Rully or Pouilly-Fuisse) was suggested to accompany this dish. *Enjoy* ! *Edited To Add* In response to reviewer comments, I added the word *whole* to help describe the spice cloves, suggested med-sized shallots & gave options for the onion ingredient. :-)
Found this recipe the Raleigh (NC) News&Observer and I'm posting it b/c I do not want to lose it before I tried it (I'm good at throwing out the paper, forgetting I wanted to save something). Recipe from Sarah Foster of Foster's Market. Times do NOT include marinating pork in the frig.
This is very tasty, however I must admit that when cooking the pork the stated amount of time was not enough for my family. After resting the pork was still VERY pink so I put it back in the oven for another 5 minutes. This cooked the pork through entirely. I know that this probably wasn't Ming's intention for the dish but for those of you who like thoroughly cooked pork please know you need to cook the meat longer.