I love pork tenderloin. A lot of people say it’s not very flavorful, but it’s so tender, easy to cook, and versatile that you can overlook that. I love the way it supports lovely sauces.
For a lunch today for a group of friends, I made two sauces, Cranberry Coulis and Ivory Onion Cream, ahead of time, and when I got there, I put the salads together, then seared the tenderloin. While we ate the salads, I transferred the tenderloin to the oven, and by the time we were through with the salads, it was done.
I plated it up with a base of wild and brown rice pilaf (I added dried cranberries, chopped and sauteed onions, and parsley), then ladled the two sauces alongside.
Here are the recipes for the sauces, and yes, I still have my Bon Appetits from 1980. What’s your point? :
Cranberry Coulis (Bon Appetit, December 1980)
1 cup water
1/2 cup sugar
1 lb. cranberries
3/4 teaspoon salt
1/4 teaspoon pepper
Combine water and sugar in a saucepan and bring to a boil over medium high heat, making sure sugar is dissolved. Add cranberries; reduce heat, cover and simmer until berries have popped. Puree through food mill into bowl (preferred) or puree in processor and then strain. Stir in salt and pepper. Chill.
Ivory Onion Cream (Bon Appetit, December 1980)
3/4 lb. thinly sliced onion
1/4 cup butter
2 cups whipping cream
1/2 cup beef stock
Melt butter in a skillet; add onions. Cover and cook over low heat, stirring occasionally, until onion is tender, about 30 minutes. Combine cream, stock, and onions in skillet and cook over medium-high heat, stirring occasionally, until mixture is reduced to 2 1/2 cups, about 30 minutes. Let cool slightly. Puree in processor and strain, or put through a food mill. Stir in salt and pepper to taste.
And a gathering wouldn’t be the same without Rosemary and Onion Bread.
And we all rolled home.