This recipe is a variation on a method for cooking the
omnipresent Pork Tenderloin. There are endless variations for cooking these tasty cuts, so feel free to experiment.
- 2 pork tenderloins
- olive oil (not extra virgin)
- 3 poblano peppers cut in rings
- 2 medium red onions sliced
- 5 cloves chopped garlic
- 2-3 Tbsp. chopped ginger
- 2 cups dry red wine
- kosher salt and ground pepper
Preheat oven to 400’
Start with a large oven proof sauté pan. Rub the loins with salt and pepper and thoroughly brown meat on all sides in a hot pan in olive oil. Remove meat from pan. Add onions to the pan, maintain heat at medium-high. Season with salt and pepper. After 5 minutes, add peppers continuing to stir for 3 minutes. Add garlic and ginger and cook for 5 minutes more. Spread the sauté ingredients evenly in the pan and place browned loins on top. Place pan in the oven for
Using an instant read thermometer, remove loins from the oven when center temperature reaches 145’. Pull the pan from the oven and set the meat aside to rest. Return pan to the stove top under high heat. *Remember, the handle will be very hot!* Add wine and reduce until the sauce has body. Slice the pork and finish with the sauce. Yum!