Wednesday Nov 18 2009
Don’t avoid pork because of swine flu scare
By: Rachel Chaddock Rachel’s Recipes
‘Other white meat’ is lean, healthy alternative to beef
I know, it’s another pork recipe! I promise to do something different for my next column. I tend to come up with recipes based on what’s on sale at the store that week, and pork has consistently been on sale. Part of that has to do with people not buying as much pork because of fear of the swine flu, or H1N1. Let me be clear — you cannot catch this virus by consuming pork products. You catch it just like any ordinary flu. So wash your hands and enjoy some piggies! Off of my medical soapbox — while tenderloin is low in fat, the sauce definitely isn’t. This is an excellent impress-your-company dinner. I wouldn’t recommend eating it every day, but it sure is tasty! I served this with some roasted fingerling potatoes and some roasted asparagus. One word about the sauce — this makes a lot of it, and it can be tricky to reheat, especially if you plan on having leftovers at work. The trick is to store it separately, heat it slowly, and whisk the heck out of it until it comes together again. But be warned that when you reheat it, it will separate. I said it in the recipe itself, but I can’t emphasize enough the importance of not leaving the sauce boiling unattended. Do not walk away from it — it will boil over, and it will boil over in a matter of seconds! If you have to take a bathroom break, call in someone to take over. Rachel Chaddock can be reached by e-mail at firstname.lastname@example.org. She welcomes reader questions and requests. You can also follow her on Twitter, or friend her on Facebook. Pork Tenderloin with Gorgonzola-Thyme Sauce Ingredients: 1 pork tenderloin (between 2 and 3 pounds) 2 tablespoons olive oil 1 teaspoon salt 1 tsp pepper 2 ½ cups heavy cream 1 /1/2 cups half and half 2 tablespoons fresh thyme leaves 4 ounces gorgonzola cheese, crumbled ¼ cup parmesan cheese, grated Salt and pepper to taste Instructions: This recipe will serve 4. Combine heavy cream, half and half and thyme in a medium sauce pan and bring to a full boil. Continue boiling over medium-high heat for 20-25 minutes or until cream has thickened to the consistency of white sauce. Do not leave the pan unattended — the cream will boil over and make a mess on your stove. Add the cheeses and stir to melt them completely. Season to taste with salt and pepper. Meanwhile, preheat the oven to 350 degrees. Heat a large oven-safe skillet over medium high heat. Add olive oil and heat to just below the smoking point. Season the tenderloin all over with salt and pepper. Add the pork to the skillet and sear until browned on all sides (about 2-3 minutes per side). Place pan on the center rack of the oven and bake the tenderloin for 25-30 minutes (this will bring the pork to just barely pink — I am required to tell you that for food safety pork should be cooked to an internal temperature of 160 degrees. If you like your pork that well done, add about 10 minutes cooking time). Let the pork rest for five minutes before slicing and serve drizzled with the sauce.