A little everyday chit chat around the table...like we all used to do around my Grandmothers' tables when I was growing up. A little of this...a little of that...nothing too special...but as the years pass, all of it seems so. Come, sit at the Table, contribute, enjoy, stay as long as you want, leave when you need to, and return often!
Whisk Wednesdays: Mignons de Porc Arlonaise (Pork Tenderloins with Beer)
The recipe scheduled to be prepared for this week's assignment for Whisk Wednesdays is from Class 27, Menu 4: Mignons de Porc Arlonaise (Pork Tenderloins with Beer), and can be found on pages 367-368.
I almost sat this one out. Am so glad I did not. I thought it sounded a little stew-like and the guys are not that fond of stew in the summer. As I read through the recipe, however, I discovered, the meat is cooked separately, the vegetables are cooked separately, the sauce is made separately, and then, in grand French style, it is all brought together for only five minutes at the end. Oh, this is so delicious! Buy the book, make the recipe, you won't be disappointed.
The potatoes are turned barrel-style (am getting a little better at that the more we do them) and boiled until just barely tender, sitting in their cooking water to keep them warm until time to plate. I thought they might get mushy doing it this way, but they did not, and the extra time in the heat cooked them to perfection. The pork tenderloin is browned and then placed in the oven at 425 degrees for 15 minutes.
The carrots, leeks, mushrooms, turnip, and celery are all julienned and sauteed in a little pat of butter until tender after the pork has cooked the 15 minutes and is resting.
When the vegetables are tender, the pork is added back into the pan and the sauce is poured over it, allowing vegetables and pork to cook 5 minutes in the sauce.
The meat rests for another 5-10 minutes before slicing, and everything gets plated nicely with the sauce drizzled over the top.
The sauce was a combination of a little sugar, a little white wine vinegar, some dark beer, and some veal stock, all reduced to about half before use in the pan. The beer gives it a nice depth and you can definitely taste that it is a dark beer, very rich and nice with the pork.
The complete dish was wonderful and I will make this again as it was easy, very tasty, and Mark really likes pork tenderloin. This might be the Christmas Eve dish this year, yep, it just might. Some homemade rolls, a salad, and a dessert and I'm set.
If you would like to see how the other Whisk Wednesdaymembers fared in this class, clickhere, and then on the Whisk Wednesdays connect to individual bloggers, or better yet, come and join us! Shari has the ingredients posted on her site at the click, so while we can't post the recipe instructions, you can at least look at the ingredients, and I bet you can figure out a lot of it from there.
Class 27: Menu #4
• Velouté Du Barry (Cream of Cauliflower Soup) pages 419-420 • Mignons de Porc Arlonaise (Pork Tenderloins with Beer) pages 367-368
• Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce) pages 304-305