Mon, Mar-31-03, 19:47
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Senior Member
Posts: 449
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Plan: South/Atkins/Ornish/etc.
Stats: 275/260/190
BF:lbs&in. first, ok?
Progress: 18%
Location: Everett, WA
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Given the time, it's probably too late for dinner for you.
Try putting the whole tenderloin in a large ziploc with some raspberry-infused vinegar and some rosemary sprigs and let it marinade for a while in the refrigerator. When you take it out, braise it in a hot skillet until browned on all sides, then roast it at 325 until done (170-180 internal temp, or until juices are clear). But don't clean up that pan yet! Throw a couple tablespoons of unsalted butter in there with more raspberry vinegar or some good red wine, a little black pepper and maybe some cut-up scallions. Stir until bubbly, being sure to scrape up all the tasty bits in the pan. Cook until thickened a bit, then strain out the solids and serve the sauce with your sliced pork at the table.
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