Nana’s Pork Tenderloin
This Easter, my Mom really wanted to cook lamb or some sort of holiday meal. Since I absolutely don’t eat red meat, we decided to make something with pork instead. This beloved family recipe is the perfect solution. Delicious and impressive and rustic all at the same time.
Ingredients
1 onion
2 carrots
2 celery stalks
flour
olive oil
2 tbsp parsley
2 cloves garlic
1 cup dry vermouth
8 oz can of tomato sauce
2 pork tenderloins
(1 pound pasta/egg noodles)
(1 pound pasta/egg noodles)
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The easiest way to make this recipe is to pull out your food processor. It cuts your prep time in half (at least) and then you won’t get sick of chopping.
Start with your onion. Pulse it in the food processor and add it to a saute pan with some olive oil. (We usually add a little bit a butter, too). Cook until the onion starts to soften.
Chop the carrot and celery as well. Add it to the onions.
Take out your tenderloins and dredge in some flour, like so:
Make room for the pork in the onion/carrot/celery mixture, so that each tenderloin can touch the bottom of the pan. Cook until you get a nice sear.
Flip them and add chopped garlic and parsley. Stir it in.
When both sides have seared, add the vermouth.
Cook for a few minutes, allowing alcohol to burn off.
Add the can of tomato sauce.
Continue cooking until pork is fully cooked and sauce thickens slightly.
Cut pork into slices.
Pour the sauce over the top.
Oh yeah.
You are ready to serve.
My family loves to serve this over noodles.
We usually use a rustic pasta like this or egg noodles.
Enjoy!
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