Wednesday, January 5, 2011

The Nom Report - Episode 10, Glazed Pork with Wine Sauce

Catching up on the last back logged episode of the Nom Report before Kami and Regina attempt another big project - Chocolate Wedlock.  This is liable to make the Yule Log look easy as...well we haven't made a pie yet, so...anyway!  Getting back to last night's nom-spiriment, we made Brown Sugar Glazed Pork with Red Wine Pan Sauce. 
  • 1 whole Pork Tenderloin, Around 1 Lb (nah...see below)
  • 3 whole Fresh Garlic Cloves
  • 2 Tablespoons Light Brown Sugar
  • 2 teaspoons Montreal Steak Seasoning (nope, again, see notes)
  • 2 Tablespoons Unsalted Butter, Divided
  • ¼ (ish) cup Red Wine (we used Pinot Noir)
To start with, it calls for a Pork Tenderloin to be sliced and used that way.  We opted to use four boneless pork chops instead, to save time and money.  Also Regina had no Montreal steak seasoning...and doesn't like it anyway.  So we blended together half the spice cabinet until we had two teaspoons.  The final mix included garlic powder, onion powder, mustard powder, pepper (not a lot), paprika, rosemary, basil, thyme, a bit of seasoned salt, and a bit of table salt.  Did you get all that?

1. Crush garlic, using a garlic press, into a medium bowl.  Stir in brown sugar and seasoning until well blended.
2. Preheat a large saut√© pan on medium for 2–3 minutes.  Place pork slices in the bowl with the garlic and press into the mixture. Turn and press again to lightly season both sides.  Note:  This didn't work so well, so we treated it more like a dry rub.
3. Place 1 tablespoon of the butter in the pan; swirl to coat. Add pork; cook for 5–6 minutes on each side or until well-browned and internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.  (We just cut ours open cause we're lazy like that)
4. Remove the pork from the pan. Stir in the wine and remaining 1 tablespoon butter; simmer for 1 minute, stirring continually.  Note: This is where Regina cocked her head at the pan, frowned at it, and threw another dash of wine in it.  We let that reduce a little longer and topped the pork with it. 

We served it with mashed potatoes, and both of us enjoyed it.  The sauce is very thin, but it's good on both the pork and the potatoes.  Not as spectacular as some of the dishes we've made, but we would definitely make it again.  It was also pretty easy to do, and Miss "I burn water" Kami could even manage it on her own.

Tomorrow - Chocolate Wedlock!  The Wyldehills Ladies attempt to make a cake that is both tasty and attractive!

No comments:

Post a Comment