Pork With a Sun-Dried Tomato Butter & Olive, Onion Sauce
"Now this literally is like 20 minutes. Now a good couscous is a great side for this. Add in some garlic or chopped scallions to make a nice simple side. Vegetables, roasted beets are for me, but if not a beet fan, try green beans, cauliflower or asparagus. Even corn on the cob works for me. Something fresh please. This time of year with all the fresh markets ... no excuse for canned or frozen."
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
8 Loins/2 per person
- Serves:
- 4
ingredients
-
Pork
- 2 lbs pork loin, cut in 1 3/4-inch slices
- salt
- pepper
- 1 tablespoon olive oil, to saute
-
Butter
- 1⁄4 cup butter
- 1 teaspoon fresh rosemary
- 3 tablespoons pureed sun-dried tomatoes
-
Topping
- 1 medium onion, diced fine
- 8 ounces sliced black olives
- 1 teaspoon minced garlic
- 1⁄2 cup white wine
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
directions
- Butter -- In a small food processor mince up sundired tomatoes. Add to the butter and rosemary and mix well. Just set off to the side. It is done.
- Pork -- Ok this is quick. The pork loin, I used tenderloin so it is very tender. I just seasoned with salt and pepper and then went to a pan sear. A simple olive oil in a medium saute pan (no NON stick) heated to medium high. Sear each side. When the first side goes down, brush the top with the butter. Once flipped, brush that side as well with the butter. Only cook 2-3 minutes per side. The last time you flip again baste with the tomato butter and put back on the heat to finish cooking. another 2-3 minutes. It won't take long. You want the tenderloins to be medium rare. Keep a little butter for the end to top if you have any. Once done remove and cover. Temp -- I like to get to 150, it will get to 160 which is medium rare as it rests. It will be just fine. DO NOT overcook. Remove immediately and cover with foil to rest.
- Sauce -- In the same pan I cooked the pork in, I deglazed with 1/2 cup white wine, then added, the olives, garlic and onions. Let reduce 3-4 minutes until the wine has reduced by 1/2 and the onions and olives are soft. Season with salt and pepper and just top the pork tenderloins with the onion/olive sauce and dinner is served.
- Sides -- as I mentioned, I think couscous would be a great side. For a veggie -- roasted beets or even roasted cauliflower would be perfect.
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
