Pork Tenderloin Piccata

Pork Lion Piccata

Yes it’s a twofer! Two pork loin recipes in one day! So exciting, I know.
You can choose to bread the meat or not, no biggie.

Pork Tenderloin Piccata

2 lb.(900gr) Pork Tenderloin Medallions
Salt & Pepper

1 cup (124g)Flour
2 Eggs
2 cups (241g) Breadcrumbs
2 tablespoons Dry Italian Herb Mix
1/2 cup (118ml) Canola Oil (for frying)

2 tablespoons Butter
Zest and Juice of 2 Lemons
1/2 cup (118ml) White Wine
1 cup (236ml) Chicken Stock
2 tablespoons Capers
1/2 cup (118ml) Heavy Cream
1 tablespoon chopped Fresh Parsley

Cut your pork loin into about 1/2 inch (1cm) medallions. Place your pork between two pieces of plastic wrap or parchment paper and pound until very thin. Season with salt and pepper.

If dredging, place the flour, eggs and breadcrumbs into separate containers. Mix the Italian herbs with the breadcrumbs.

Dredge the pieces of pork, first in the flour, then the eggs, finally, the breadcrumbs. Set aside on a sheet tray covered in parchment while you complete the rest.

If you’re not breading the meat, add 2 tablespoons of butter to a large saute pan and cook over medium high heat about 2 minutes a side. Set the meat aside while you make the sauce.

Heat the oil in a large saute pan over medium high heat. Add the breaded pork to the pan a few at a time so as not to crowd the pan. Cook the meat 2-3 minutes a side or until the breading is golden brown. Set the finished pieces aside while you finish the rest.

Wipe or pour the frying oil out of your pan and replace on the stove. (you can use a separate pan for frying and sauce making…but why?)

Reduce the heat to medium and add the butter, white wine, chicken stock, lemon juice and zest.
Stir and bring to a simmer.
Add the capers and heavy cream. Simmer and reduce about 7-10 minutes until thickened.

Pour the sauce over the meat and serve with parsley sprinkled over.

Print this recipe? Pork Tenderloin Piccata

Paprika Chicken

paprika chicken

There’s nothing better than a pot of something yummy bubbling away on the stove when it’s rainy out.

Paprika Chicken
6-8 Bone-in Skin-on Chicken Thighs
Salt & Pepper
3 tablespoons Olive Oil
1 large Sweet Onion
1 teaspoon Sugar
3 tablespoons Sweet Paprika
2 tablespoons Tomato Paste
1 cup White Wine
3 cups Chicken Stock
1/2 cup Heavy Cream

Slice onions into thin half moons then set aside.
Heat a large stew pot or brazier with a lid over medium heat and add the olive oil. Season the chicken liberally with salt and pepper and brown skin side down for 7-10 minutes or until golden brown. Remove from the pan and set aside.

Add the onions and sugar and stir to make an even layer. Don’t add anymore salt, as the onions won’t caramelize properly. Saute for 10 minutes stirring occasionally.

Add the paprika and tomato paste, stir to combine with the onions.
Add the wine and stir, allow to reduce for 5 minutes.
Add the chicken stock and stir well.
Add back in the chicken and bring to a boil.
Reduce the heat, cover, and simmer for 30-40 minutes or until the chicken is cooked through. (Temp 165 internal)

When the chicken is cooked remove it from the pot and set aside. Turn the heat up and boil the sauce to reduce and thicken. About 5-7 minutes.
Whisk in the heavy cream.
Add back the chicken and garnish with fresh herbs and a final sprinkling of paprika.
Serve with a crusty loaf of bread for dunking.

Dinner Tonight: Beef Sauvignon

I can never find Burgundy wine. Maybe it’s the same thing? Maybe I’m not looking hard enough. Whatever the case, I’ve always used Cabernet Sauvignon in my version of Beef Bourguignon.

Let me tell you a secret about this classic French stew. It’s cheap eats. It’s what you want to have when you are pinching pennies as hard as you can. I made this for six people for $6.34 per person.
Also, this is a great seduce a man or impress the in-laws meal.

Beef Sauvignon

1 large (7-10 lbs) or 2 small: Beef Chuck Roast
10 rashers of Bacon
8-10 medium Carrots
1 large Sweet Onion
1 bottle Cabernet Sauvignon
2 cups water
10 sprigs of Fresh Thyme
Salt & Pepper

Cut up your roast into large chunks, about 1 1/2 inch cubes. Trim off most of the fat. Season the beef with salt and pepper. (I’ll let you decided how much)
Snip the bacon into 1 inch chunks.
Peel and dice the onion.
Peel and cut the carrots into 1 inch rounds
Wash and strip the leaves off the thyme.

Heat a heavy bottomed stew pot over medium high heat. Brown the bacon until crispy, then remove and set aside.
Brown the beef in small batches on all sides. You’re not going for fully cooked just a browned crust on the outside.
You should be developing a browned stuck on mess on the bottom of your pot. This is good. Yur doin it rite! If the bottom is getting black, turn down the heat your pot is too hot.
After all your meat is browned, place it on the plate with the bacon and set aside.
In go the diced onions. Saute on medium heat for about 3-5 minutes.
Turn up the heat to high for just a moment and then add about a cup of the Cabernet and scrape the bottom of the pot freeing the lovely browned bits and stirring them into the wine until dissolved.
Turn the heat back down to medium and toss in the carrots.
Toss back in the beef and bacon and stir everything together.
Add the rest of the wine. Yes, the whole bottle.
Add about 2 cups of water or enough to barely cover the meat.
Bring the stew to a boil, Then reduce the heat to a simmer and cover.
Cook, stirring occasionally, for 2 1/2 to 3 hours or until the meat is fork tender. Skim the fat off the top of the stew every 1/2 hour or so.
If the finished sauce is not thick enough for your liking, mix 1 tablespoon of cornstarch with 2 or 3 tablespoons of water. Stir this mixture into the sauce. It’s cheating yes, yes I know!
Sprinkle the thyme over the top before serving with a nice baguette.