As always with our Cook the Book feature, we have five (5) copies of Cooking Light The Complete Quick Cook to give away this week.
In essence, Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough is all about getting really good food on the table in a manner that's not only fast but respectable. As in, this isn't just opening a can of soup, dumping in spice mix, or boiling anything in a bag. These are recipes that employ real food and honest techniques in a way that's simplified and sped up.
Why you should make this: We're not cooking enough pork tenderloin. One of the most invaluable lessons you can learn from Cooking Light The Complete Quick Cook is how to cook different cuts of meat, namely the ones that don't require hours of cooking to be palatable. Pork tenderloin is precisely that, but it still needs to be treated correctly or can end up in shoe leather territory.
To combat this, Scarbrough and Weinstein have created this recipe for Pork Medallions with Port Wine-Dried Cherry Pan Sauce, a warm, rich wintry dish that treats pork tenderloin the way it wants to be treated; cut into rounds and seared to retain plenty of juiciness and porky flavor.
The sauce is a darkly sweet mix of port, tart dried cherries, and spicy Dijon. Feel free to play with the ratio of ingredients, adding more mustard if it's a bit sugary for your liking or subbing in another sweet wine that you have on hand, red vermouth or sherry would both work nicely. But sauce aside, the cooking process couldn't be simpler—season, sear, deglaze, and serve. Just be sure to work some sort of quick-cooking starch or grain in there so that none of that cherry-port sauce gets left behind.
Adapted from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Oxmoor House. Available wherever books are sold. All Rights Reserved
- 1 cup ruby port or other sweet red wine
- 1/3 cup dried sweet cherries
- 4 teaspoons seedless raspberry jam
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 1/2 pounds pork tenderloin, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon butter
- Parsley sprigs (optional)
Combine first 4 ingredients.
Heat oil in a large skillet over low heat 2 minutes. Cut pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with parsley, if desired.