One of my favorite cuts of pork has to be the tenderloin. This is not to be mistaken for a pork loin. These are two different cuts of meat from two different parts of the animal. The Tenderloin is thin and small, while the Port Loin is wide enough to cut steak-like pieces from it. These cuts of pork aren’t even cooked the same. While both can be roasted, the tenderloin is best cooked quickly using high heat, while the loin lends itself well to slow-roasting or indirect grilling methods. Just as the beef tenderloin gives us Filet Mignon, the Tenderloin of a pig gives us pork Medallions, tender and delicious with a mild flavor on their own. Just as Filet Mignon embrace additional sauces and flavoring agents, so too do Medallions.
This recipe is perfect for a lazy weekend supper or easy midweek dinner. From prep to table, it’s about an hour total. While that might not seem like a midweek recipe, with longer days it’s not out of the realm of possibilities. We tend to eat later in the evening during the spring and summer months. It has something to do with sunlight in general. A meal at six in the evening during the winter feels more like midnight, while supper around seven in the summer somehow makes sense. Crazy, huh?
This roasted Pork Tenderloin goes well with a simple side dish of rice, such as a Pilaf or buttery garlic, and some steamed green beans. Not too filling, but oh so satisfying. A larger tenderloin may be used, simply increase the cooking time accordingly. For the three of us, it was the perfect size.
Caramelized Onion Pork Tenderloin
1 large sweet onion, thinly sliced
1 teaspoon sugar
2 teaspoons olive oil
1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring every 10 minutes or so.
Preheat oven to 425 degrees. Cover a 13 x 9 rimmed baking pan with foil. Place a V-shaped rack into baking pan and with cooking spray. Set aside until ready to use.
Once onions are caramelized, place pork tenderloin onto the V-shaped rack. Sprinkle with salt and pepper. Top with caramelize onions. Cover and bake for about 20 minutes. Remove from oven, add a little water to the bottom of the baking pan, cover roast with foil and continue to cook another 20 minutes or until center of pork reaches 160 degrees, checking every 10 minutes.
Remove tenderloin from oven, keep warm and let rest 5 minutes before slicing.
She and her fishing-guide husband lived just outside West Yellowstone, Montana. Although that first trip was “passing through” on our way to the Little Big Horn, Yellowstone and its surrounding area captured our hearts. While most of Yellowstone is in Wyoming, the park spans almost 3,500 miles, extending into parts of Montana and Idaho, making it one of the largest National parks in the US.
As most of us know from childhood, crescent wrapped dogs are so much fun. Kiddo’s first experience with Crescent Wrapped Dogs was when we were invited to a friend’s house for dinner and games. He was maybe nine or ten at the time and thought these were the greatest invention since sliced bread. It wasn’t until I watched in amazement as Kiddo made a huge deal out of something so simple as crescent dogs that I realized his was not a typical childhood.
I’ve been thumbing through my recipe repertoire, looking for a few of my brother’s favorites to share. He has been in my heart (always) and my thoughts – especially of late with what should have been his 61st birthday just around the corner. I miss him at my table, even if he was a pain to cook for with all his picky dislikes. There will always been certain foods that I cook and when I do, he will fill the room with his presence. In my heart, I can see his face, with that twinkle of mischief in his dark brown eyes and a warm smile that lights up the room.
Buttery Canned Corn
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