recipes from a favorite old cookbook. This was simple and delicious. I had Marsala on hand and used that instead of Madeira but otherwise I was faithful to the recipe. I was tempted to add herbs but the sauce was full of flavor as is. I bought two tenderloins at TJ's that were over a pound each and so did 1-1/2 recipes; it served 6 with leftovers. I suppose you could just use the center slices of the tenderloin for the most elegant presentation, saving the ends for a stir-fry, but this was a very informal evening so I used it all. I also think this recipe would adapt well for pork chops
The picture in the book shows roasted potatoes but I was out of potatoes and instead did Julia's braised rice, with green beans and carrots.
It's been a while since I've tried some new recipes! I tend to rely on the old reliables a bit too much.
MADEIRA PORK WITH PAPRIKA
from Classic Home Cooking by Mary Berry and Marlena Spieler
Serves 4
2 Tbs. butter
2 Tbs. sunflower or corn oil (I used olive)
1-1/2 lb. pork tenderloin, trimmed and cut diagonally into 1/2-inch slices
1 onion, chopped
1 large red pepper, cut into strips
1 Tbs. paprika
1 Tbs. flour
1-1/4 cups chicken stock
5 Tbs. Madeira
2-1/2 cups mushrooms (whole button mushrooms, or halved if larger)
1 tsp. tomato paste
2/3 cup light cream
Salt and pepper.
Melt the butter with the oil in a large skillet. When the butter is foaming, add the pork tenderloin slices, in batches if necessary, and cook over high heat for about 3 minutes, until just beginning to brown. Lift out with a slotted spoon and drain on paper towels (I seasoned them with salt and pepper as I turned them.)
Add the onion and red pepper and cook, stirring, for 2 minutes. Add the paprika and flour and cook, stirring, for 1 minute. Remove the pan from heat and blend in the stock. Return to the heat and add the Madeira, mushrooms, and tomato paste. Simmer for 2-3 minutes.
Return the pork to the pan and season to taste. Cover and simmer very slowly for 20 minutes or until the pork in tender and cooked through. (It didn't take that long.)
Stir the cream into the pork mixture, taste for seasoning and heat through gently. Serve hot.
The picture in the book shows roasted potatoes but I was out of potatoes and instead did Julia's braised rice, with green beans and carrots.
It's been a while since I've tried some new recipes! I tend to rely on the old reliables a bit too much.
MADEIRA PORK WITH PAPRIKA
from Classic Home Cooking by Mary Berry and Marlena Spieler
Serves 4
2 Tbs. butter
2 Tbs. sunflower or corn oil (I used olive)
1-1/2 lb. pork tenderloin, trimmed and cut diagonally into 1/2-inch slices
1 onion, chopped
1 large red pepper, cut into strips
1 Tbs. paprika
1 Tbs. flour
1-1/4 cups chicken stock
5 Tbs. Madeira
2-1/2 cups mushrooms (whole button mushrooms, or halved if larger)
1 tsp. tomato paste
2/3 cup light cream
Salt and pepper.
Melt the butter with the oil in a large skillet. When the butter is foaming, add the pork tenderloin slices, in batches if necessary, and cook over high heat for about 3 minutes, until just beginning to brown. Lift out with a slotted spoon and drain on paper towels (I seasoned them with salt and pepper as I turned them.)
Add the onion and red pepper and cook, stirring, for 2 minutes. Add the paprika and flour and cook, stirring, for 1 minute. Remove the pan from heat and blend in the stock. Return to the heat and add the Madeira, mushrooms, and tomato paste. Simmer for 2-3 minutes.
Return the pork to the pan and season to taste. Cover and simmer very slowly for 20 minutes or until the pork in tender and cooked through. (It didn't take that long.)
Stir the cream into the pork mixture, taste for seasoning and heat through gently. Serve hot.