Here's another pork recipe; this one would not be out of place on the Collonade Room's menu.
1         whole pork tenderloin, well trimmed        
1 tsp         coarse salt        
1         clove garlic, minced        
1/2 tsp         pepper        
1/4 tsp         dried thyme, crushed        
pinch         ground allspice        
1 Tbsp         canola oil        
1/2 cup         whole milk        
1/4 cup         brandy        
Combine salt, garlic, pepper, thyme and allspice. Rub over pork. Wrap tenderloin in plastic wrap. Refrigerate 4 - 24 hours. Heat oil in a large ovenproof skillet over medium high heat. Brown tenderloin on all sides, about 7 minutes. Place skillet in oven at 350F (180C) and roast about 25 minutes or until meat thermometer registers 160F (70C) Remove tenderloin to platter. Cover with foil and keep warm. Add milk and brandy to skillet. Bring to a boil and boil gently until liquid is reduced to half, scraping up any browned bits, about 8 minutes. Slice tenderloin and serve with sauce.
B. Ross Ashley
my website
my Livejournal
"It would be too painful to think that there are worlds somewhere
where I got everything right." Sulien, in _The King's Name_, by Jo Walton
1         whole pork tenderloin, well trimmed        
1 tsp         coarse salt        
1         clove garlic, minced        
1/2 tsp         pepper        
1/4 tsp         dried thyme, crushed        
pinch         ground allspice        
1 Tbsp         canola oil        
1/2 cup         whole milk        
1/4 cup         brandy        
Combine salt, garlic, pepper, thyme and allspice. Rub over pork. Wrap tenderloin in plastic wrap. Refrigerate 4 - 24 hours. Heat oil in a large ovenproof skillet over medium high heat. Brown tenderloin on all sides, about 7 minutes. Place skillet in oven at 350F (180C) and roast about 25 minutes or until meat thermometer registers 160F (70C) Remove tenderloin to platter. Cover with foil and keep warm. Add milk and brandy to skillet. Bring to a boil and boil gently until liquid is reduced to half, scraping up any browned bits, about 8 minutes. Slice tenderloin and serve with sauce.
B. Ross Ashley
my website
my Livejournal
"It would be too painful to think that there are worlds somewhere
where I got everything right." Sulien, in _The King's Name_, by Jo Walton
