I've been doing this one since the 90s. Back when I was a young bride learning to cook and everything culinary was new and exciting.
|Oh dear lord. We were way too young to get married! Look at that. I think we were fourteen.|
Now it's old hat, but I still love it. It's become a semi-regular weeknight supper, but I've also served it plenty to company. If any of my dinner guests read this blog, they'll probably recognize it. It's also one that frequently elicits the highest compliment anyone can pay me, which is an earnest request for a recipe. I know Mother Tucker has even made it once or twice. (We love that she had kids so we can call her that.)
|Sweet Jenn! Holla!|
Cook a couple of slices of bacon in a large pan.
Take the bacon out and drain it and add about a Tablespoon of olive oil and set the heat to medium-high. Add the pork tenderloin and brown it, but don't cook it all the way through.
Remove the pork tenderloin to a plate and set aside.
Dice a large onion (about 1 1/2 cups) and a jalapeno pepper (about 1 Tbs.) and add it to the pan. Cook for about 5 minutes, until the onions are tender, then add 1/4 cup of dry white wine and scrape up any browned bits. Then add 1 can of drained diced tomatoes (or 2 large tomatoes, seeded and diced, if they're in season), 1/2 cup of chicken stock and 1/2 cup of whipping cream. Turn the heat down a little - about medium-low on my stove - and simmer until it's reduced and thickened, about 5 - 7 minutes.
|This hasn't thickened yet. Patience, grasshopper. Go have a glass of wine.|
Serve over rice. I like Jasmine cooked in chicken stock, but that's just me. Garnish with chopped green onion, cilantro, and the bacon you cooked earlier.
Here is the downloadable .pdf, if you care to flatter me by requesting the recipe. I'm a sucker for that.