Friday, September 21, 2012

Herb-Roasted Pork Tenderloin

I have been dieing to cook from my new Pioneer Woman Cooks Cookbook. I am a huge fan of her and love her blog and cookbooks and when I can her show. 


She has so many wonderful dishes and the way she uses TONS of pictures of each and every step, makes it so easy, even a beginner like me can follow.

Tonight I tried my hand at her Herb-Roasted Pork Tenderloin

Here is what you will need:
Roasted Vegetables:
1 Whole Celery Root, Peeled and Diced  
(I couldnt find any at my local stores so I skipped this)
3 Whole Parsnips, Peeled and Diced  
(I used only 1)
6 Whole Carrots (Varied Colors If You Can Find Them Looks Great), Peeled and Diced    
(Couldnt Find Carnival Carrots So I Used Regular Carrots)
Other Vegetables, Peeled and Diced (Turnips, Butternut Squash, etc.)
(I Added 1 Turnip, Butternut Squash, Acorn Squash,  1 Yam and 1 Sweet Potato)
Olive Oil, For Drizzling
Salt and Black Pepper To Taste


Cornmeal Cakes:
2 Cups Cornmeal
6 Cups Chicken Broth
Salt To Taste
Olive Oil, For Frying


Pork Tenderloin:
2 Pork Tenderloins, 1 To 1 1/2 Pounds Each
Salt and Black Pepper To Taste
1/2 Cup Herb de Provence (Sold In Spice Aisle)
(I Couldnt Find But Looked Up Italian Seasoning and It Says It Would Work)
1 Cup Plum,  or Peach, or Fig Preserves  
(I Used Peach Preserves)
1 Tablespoon Vinegar  


Roasted Vegetables:
1. Preheat The Oven To 425 Degrees
2. Peel The Vegetables and Dice Them In Small Uniform Pieces.
 

3. Toss Them With Olive Oil, Salt And Pepper
4. Roast Them On A Baking Sheet In Oven For 15-20 Minutes, Or Until Golden Brown And Starting To Caramelize. Remove Them From Oven And Set Aside (I Cooked Mine About 25-30 Minutes)
 

For The Cornmeal Cakes:
1. Add The Cornmeal To A Pot With The Chicken Broth And Salt. 
2. Bring To A Boil, Then Cover and Simmer On Low, Until The Cornmeal Is Done, 
About 25 minutes.
3. Pour It Onto A Baking Sheet Pan.






4. Spread It Out Into An Even Layer and Allow To Cool To Room Temperature. 
 

5. When The Cornmeal Has Cooled Cut A Small Square, The Cut The Square Diagonally.
6. Fry The Cornmeal Cakes In Olive Oil In A Skillet Over Medium-High Heat. 




7. Remove Them When They Are A Nice Golden Brown, Allow Them To Drain On A Paper Towel. Set Aside.

Pork Tenderloin:
1. Place Pork Tenderloin On A Baking Sheet Pan And Sprinkle With Salt and Pepper.
2. Sprinkle On Herbes de Provence. (Italian Seasoning I Used)

 

3. Roast In Oven for 13 to 15 Minutes, Or Until No Longer Pink In The Middle. (Pork Will Continue To Cook Slightly After You Remove It From Oven) 


4. Allow The Pork To Rest For 10 Minutes, Then Slice Into Thick Slices.

Preserve Sauce:
Meanwhile, Stir Together The Preserves, Vinegar, and 1 Cup of Water In A Small Pan or Skillet. 
Heat Over Medium Heat Until Thoroughly Warmed, Then Set Aside.

 To Arrange:
 Place 3 Slices Of Pork Over 2 or 3 Cornmeal Cakes.

 

Decorate The Whole Plate With Roasted Vegetables.

 

 
Spoon The Preserves Over The Top Of Pork And Cornmeal Cakes.


I have to say it was a huge hit..Greg and Dad Both Had Second Servings, Me Who Normally Doesn't Care For Pork LOVED This. Plus, I know Momma Was Watching Over Me While I Cooked As I Always Mess Up When Cooking So Many Things At Once. I Know She Would Have Been Proud Of Me and Would Have Liked This Meal Especially With The Peach Preserves. I Love You Momma and Miss You Very Much. Thanks For Helping Me With This Meal!!! Also Thanks To A Lady I Don't Know Personally, But Without Her Wonderful Step By Step Instructions I Would Have Been LOST...Thanks Pioneer Women (Ree Drummond) 
This Recipe Was From Her Awesome Cookbook: "The Pioneer Woman Cooks Food From My Frontier" Page 190-193.