- 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)
1. Crush garlic, using a garlic press, into a medium bowl. Stir in brown sugar and seasoning until well blended.
2. Preheat a large sauté 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!