12 November 2013

Foodie Tuesday | Pork Loin in White Wine Sauce

Pork is my all-time favourite meat, after beef, chicken and fish. And maybe bison, too (which I tried two years ago during a fondue dinner at the Walliser Stube, Chateau Lake Louise, and LUUURVED).

So, it's fair to say pork is not my favourite. If it's not being delivered in bacon format, I'm not rushing the gate to get any.

That being said, pork is a big hit with the rest of the family and as I've stated already, not so long ago, I spend a great deal of time (read: nearly all of it) dreaming up and researching recipes that I think the fam will like. Given that pork's generally a winner -- even with Princess Fussy Face -- when I strike upon a recipe that works, I take full advantage.

Full disclosure: Princess Fussy Face did NOT like this one. But the rest of us, who apparently have some secret desire to be winos (or else, are hiding some fairly significant dependency issues from one another), lapped it up like it was our JOB. It might be overstating to say we drank the sauce but honestly, not by much.

The lesson here is this: your average 10-year-old has very little desire for his or her dinner to get them hammered. Everyone else does. Serve accordingly.

Preparation: 25 minutes | Cooking Time: 20 minutes + 1.5 hours | Serves: 5
  • 2 tbsp olive oil
  • 2 lbs pork tenderloin (approximately 3 medium loins)
  • 8 slices bacon
  • 2 tsp minced garlic
  • 1 1/2 cups shallots, finely diced
  • 3 cups cremini mushrooms, sliced
  • 1 tsp dried thyme, or 1 1/2 tbsp fresh thyme leaves
  • 3 tbsp Italian flat leaf parsley, roughly chopped
  • 2 cups white wine (or red)
  • 2 tbsp quinoa flour
  • 4 tbsp water
  • 1-2 tbsp Dijon mustard
  • sea salt and cracked black pepper
Cooking Directions:
  1. Preheat oven to 350 degrees.
  2. Roughly chop bacon slices, and cut pork into 1-inch cubes.
  3. In a dutch oven, heat oil until bubbling. Add bacon and cook, stirring, until crisp. Remove from pot with slotted spoon and set aside.
    If, like me, you don't have a dutch oven or any casserole dish that can go from stove-top to oven, begin the cooking process in the largest soup pot you own. Place your casserole dish in the oven while it's preheating, and when you've completed steps 4 and 5, just transfer the mixture from pot to dish. Preheating the casserole dish means you won't disrupt the cooking process by going hot to cold.
  4. To the pot, add garlic, shallots and thyme. Sauté until shallots are translucent. Add mushrooms and parsley. Cook for 2 to 3 minutes, until mushrooms begin to wilt.
  5. Add pork; season generously with sea salt and cracked black pepper, to taste. Scrape any brown bits from the bottom of the pan while cooking; if scalding occurs, add a drop of wine to the pot to loosen up the mixture. Cook until pork is browned on most, if not all, sides.
  6. If you are working with a dutch ovenreturn bacon bits to the pan and add wine. Stir to combine, then transfer to the oven. If you are working with a soup pot + casserole dish, transfer mixture to preheated casserole dish, then add wine and bacon bits. Stir to combine.
  7. Cook uncovered. After one hour, mix flour and water together in a small bowl. Add to pork mixture and stir to combine.
  8. Continue cooking an additional 30 minutes (1.5 hours total). Remove from oven; taste. Add additional salt and/or pepper as preferred. Add 1 tbsp Dijon mustard and stir to combine. Taste, and add additional Dijon as required. Serve over smashed potatoes. 


Gently adapted from original Recipe from 500 Casseroles