Drowned Pork Tenderloin

On a cool fall day all I can think about is pork, chili, and potatoes.  Those to me scream fall on many levels.

Today I was torn between chili, pork, or cube steak; however, pork won out in the end.

I have thought many times about how to cook the best pork.

 Tender, juicy, crispy, and overall just that comfort food that you need in your life.

This recipe is easy, quick, and has all those things that you want in a pork dish.

Start off by buying a good pork tenderloin.

When I say buy a good pork tenderloin make sure there is a little bit of fat on it and there is enough for three good hand size pieces.

Dry the tenderloin with paper towels or a clean dish towel.

(This is so it can get a nice crust on the outside).

Once the pork is dry, generously salt and pepper all sides.

I let mine sit like this for just a little bit and while I do I put oil and a tablespoon of butter in a pan on medium heat.

Once the butter has melted and the pork to the pan and brown all sides and don’t forget te ends and sides.

Pre-heat your oven to 400 degrees.

After your pork gets all crispy take the pork and place on a jelly roll pan and place in the oven to finish.

This depends on your oven, but should only take 25-30 minutes to finish.

In the same pan that you cooked your pork add a shallot, a clove of garlic and cook until the shallot is clear, and the garlic is fragrant.

To the shallot and garlic add three or four good tablespoons of your choice of marmalade I used a fig and lemon, a ¼ cup of chicken stock, and two tablespoons of balsamic vinegar, salt and pepper to taste.

Bring to a boil and then turn down to low and let this reduce to a glaze; about 10 minutes.

When the sauce becomes a glaze and two tablespoons of butter and take off the heat.

Remove the pork from the oven and let it rest while you make your potatoes.

The potatoes are just a basic recipe that anyone has made before.

Peel 6 medium sized potatoes, cube, and place in a pot of boiling water.

Make sure to add salt to the water!

Take a fork and stick into the potatoes after 10 minutes and the fork should go right through.

This is where the magic happens for me,

don’t drain all the water off the potatoes, keep an ounce of it.

Take a mixer and smash the potatoes down, add four tablespoons of butter, ¼ of heavy whipping cream, and ½ cup of milk.  You can adjust these to how creamy you like your potatoes.

Add salt and pepper to taste.

As for the green beans I just steam them with butter and salt.

If I really wanted these to pop I would add bacon! 

To plate this wonderful meal take a heaping amount of potatoes and put them on the plate, add a decent amount of green beans, then slice the pork and put it on the plate and top the pork with the glaze!

Recipe:

Pork Tenderloin

5 lb pork tenderloin cut into 3 sections

3 Tablespoons butter

1 Shallot finely chopped

1 Clove garlic grated

 ¼ Cup chicken stock

2 Tablespoons balsamic vinegar

3-4 Heaping Tablespoons Marmalade

Salt
Pepper

Recipe:

Potatoes

6 Medium potatoes peeled and cubed

1 ounce of reserved water from cooked potatoes

4 Tablespoons butter

¼ Cup Heavy whipping cream

½ cup milk

Salt

Pepper