Saturday, May 14, 2011

Pork Tenderloin Sandwich

Here's the dealio - I got a job in a gourmet cheese store making prepared lunches for the people of... a certain town that this store is in. So you guys (and Steve) are my guinea pigs! You get to watch every failed attempt at creating a menu!!!

Hoorah.

Pork Tenderloin Sandwich ahoy.

*** In all seriousness, this sandwich was delicious, but the biscuit fell apart on the bite after I turned off the webcam. Pork and Apple Fennel Salad are a delicious combination... just have to find the right bread. Mom votes Rye.***



Ingredients:
Pork
A Shallot, minced
Flour, as needed
1 TB Buttah
Wine
Stock

To cook the pork: Salt and pepper it a lot more than you think is necessary. Heat up a pan of oil and preheat your oven to 350. Brown Porky on all sides, and cook until a thermometer reads 155. Let rest.

Heat the pan back up with all the greasy yumminess. Throw in the minced shallot and sweat until soft. Add butter and melt. Add flour in small amounts until it looks like pancake batter. Do not eat. Add a sploosh of wine and some chicken or vegetable stock and let reduce until it is the consistency you want. Gravy!