It turns out that I like to be challenged when it comes to recipes and themes. Just anormal dose of inventiveness, let’s not get carried away.
SundaySupper does that often and today is no exception. Our host is lovely Amber of Mama’s Blissful Bites, and we’re cooking with 5ingredients or less, not counting salt and pepper. A simple theme, but I needed some brainstorming to come up withsomething worth posting that I would actually make for myself on a regular basis. I decided to doa savoury recipe. Pork loin with port shallot sauce to be exact. A welcomechange from the mostly sweet posts that invaded this blog in the last twomonths. I’m a baker at heart, not a cook.
I neverreally care how many ingredients I use in a recipe. I find it more complicated to use few than to go through a grinding set of detailed spices, vegetables or whatever is needed. But, even though I live alone, there are many times when the fridge is almost empty and it’s late, I´m hungry and borderline cranky. Though pasta is my absolutestaple when it comes to easy dinners, I wanted to do something a bit more interesting,and by that I mean not throwing some peas and ham with spaghetti or processinganything with olive oil and parmesan cheese and call it a pesto, because that’swhat I actually do most of the time, either that or chinese takeout.
So Iadapted a very old staple of mine, a recipe I used to feed many at differentoccasions along the years. Like they put at the beginning of many movies, ‘thisrecipe is formatted to fit this theme’. Two of the five ingredients werealready spoken for, since there’s clearly pork tenderloin involved and it hadto be seared in some olive oil. So with the remaining three I made a rich,deeply coloured, a bit tangy sauce with shallots, broth and port.
Port is thereal deal here. It is strong but a bit sweet at the same time. And, when boileddown for a while, it turns into an amazing thick syrup. The second place goesto the shallots. They’re a bit mellower than garlic and sweeter than onion. Theperfect choice when the list of five is almost completed. And finally broth. Iuse vegetable to keep it a bit neutral. It’s almost imperative to start with alightly salted (a lot of emphasis on the word lightly), because the broth isreduced before adding it to the sauce. And then it keeps on reducing with theport and shallots. So the salt content has to be very low at the beginning.
This goeswell with red meats of course. And I’ve also been known to use it as part ofmini bruschettas. Toasted bread, a bit of this very reduced shallot portsauce, a piece of brie cheese on top, warm it a bit in the oven and you’re inappetiser heaven. No kidding.
PORK TENDERLOIN WITH PORT SHALLOT SAUCE
adapted from Bon Appetit
Note: thisrecipe serves 2, but it’s easily multiplied by two or three. For more than sixservings, repeat as many batches as you need. But don’t make one huge large potof sauce. It doesn’t work; by the time the liquid reduces to a syrup, theshallots are gone.
Potatoesand sweet potatoes (mashed or roasted) are a great side dish for this recipe.
1 cupvegetable broth
2 porktenderloins, about ½ pound each
¾ cup Portwine
½ cupsliced shallots
4 Tbs Oliveoil
Salt (just for the pork) andfreshly ground black pepper
In a mediumsaucepan, boil broth until reduced to half a cup, about 15 minutes.
Season porkwith salt and pepper. In a skillet, heat 2 Tbs olive oil. Add pork and searwell on all sides. Remove and reserve on a plate.
In the sameskillet, heat remaining 2 Tbs olive oil. Add sliced shallots, some black pepper and cook overmedium heat until just beginning to color, about 3 minutes. Add ¼ cup port andlet reduce until almost evaporated. Add ¼ cup of reduced stock and let reduceagain until almost evaporated. Repeat with another ¼ cup of port. When themixture is thick and liquids are syrup-like add the seared pork back to the skilletand the remaining ¼ cup each of port and reduced broth.
Let cookfor about 5 minutes. This depends greatly of size of your tenderloins. Removefrom heat, transfer pork to a cutting board and let rest for 3 or 4 minutes.
Meanwhilecheck the remaining sauce left in the skillet. If it’s too liquid reduce it abit more while the pork is resting.
Cut themeat into inch-thick slices, arrange on the plates and spoon sauce over.
Join us for these fantastic recipes, all with 5 ingredients or less. Here´s is the incredible list the Sunday Supper group gathered for all of you today. Enjoy!
Breakfast, Starters, Butters and Jams:
- Pa Jun orKorean Scallion Pancakes – Kimchi Mom
- HomemadeInstant Oatmeal – Home Cooking Memories
- GlutenFreeApricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
- So SimplePizza Puffs – Hip Foodie Mom
- Toast Topper#11: Allspice Peach Butter – What Smells So Good?
- StrawberryBalsamic Jam – The Messy Baker Blog
- Fresh Basiland Tomato Pasta – I Run For Wine
- Gulasch – Galactosemia in PDX
- Spaghettiwith Kale and Sausage – Dinners,Dishes and Desserts
- ShrimpStuffed Potatoes – Juanita’s Cocina
- HawaiianChicken Sandwiches – Supper for a Steal
- Sun DriedTomato and Sausage Pasta – Small Wallet Big Appetite
- Pork Loinwith Port Shallot Sauce – Vintage Kitchen Notes
- ChipotleHoney Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
- CrockpotChicken Tacos – The Hand That Rocks The Ladle
- RoastedShrimp With Chili-Lime Sauce – Magnolia Days
- Peanut ButterNoodles – In the Kitchen with Audrey
- Soy, OrangeJuice and Red Wine Marinated Flank – That Skinny Chick Can Bake
- BeefTenderloin with Stilton Pecan Butter – Noshing With The Nolands
- Creamy HamLinguine – The Daily Dish Recipes
- Pesto, Tomato& Feta Pizza – Momma’s Meals
- Quick BlackBean Burritos – Diabetic Foodie
- Lumachinewith Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
- StuffedShells – Cravings of a Lunatic
- Potato Kugel– From Fast Food to Fresh Food
- Garlic ButterFried Rice – My Trials in the Kitchen
- Goat CheeseAlfredo – Family Foodie
- RoastedMoroccan Rack of Lamb – Maroc Mama
- Baked SweetPotato with Maple-Jalapeno – Comfy Cuisine
- FreezableBacon Egg and Cheese Sandwiches – Big Bear’s Wife
- GrilledPolenta Cakes – Lovely Pantry
- Nutella IceCream – Shockingly Delicious
- Fresh MintIce Cream with Mint M&M’s – The Girl in the Little Red Kitchen
- Grilled MangoParfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
- HoneyMacaroons – Pippis In the Kitchen Again
- HomemadeCaramel Sauce – Chocolate Moosey
- EasyChocolate Chilli Fudge – Soni’s Food for Thought
- White-ChocolateRaspberry Puff Pastry Doughnuts – The Weekend Gourmet
- Easy No BakePeanut Butter Chocolate Bars – In TheKitchen With KP
- Broccoli andFeta Frittata – Kwistin’s Favorites
- Chocolate-CaramelIce Cream – Basic N Delicious
- Pumpkin andChocolate Swirl Cheesecake – Baker Street
- Peanut ButterCup Popcorn – Mom’s Test Kitchen
- Five MostFood Friendly Wines – ENOFYLZ Wine Blog
Please be sure you join us onTwitter throughout the day during #SundaySupper.
We’ll be meeting up at 7:00 pm(Eastern) forour weekly #SundaySupper live chat where we’ll talk about our favorite 5Ingredient Recipes!
We’dalso love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of ourfollowers!