The recipe I chose for tonight’s dinner was perfect. I wanted something easy that I didn’t have to slave over. Especially since my whole body is sore from my ballet class on Monday (the first after 2 whole weeks off of being lazy and eating too much holiday food). So I found something in the Quick Fix section of my December/January Taste of Home Magazine. This issue’s quick fix recipes were all about 5 ingredients or less (not including salt and pepper) and based on the idea of making basic’s better. This dish used a pork tenderloin, white wine, canola oil, butter and zesty Italian dressing. And the “quick fix” part lived up to it’s title; from start to table, I’d say it took about 25 minutes.
Pork Tenderloin with Zesty Italian Sauce (from Taste of Home)
1 pound pork tenderloin
salt and pepper
1 tablespoon canola oil
1/2 cup white wine
1/2 cup zesty Italian dressing
1 tablespoon butter
1. Cut the pork tenderloin into 8 slices and sprinkle with salt and pepper.
2. In a large skillet, brown both sides of the pork slices in canola oil. Remove from pan; the centers of the slices will still be red/pink.
3. Add the white wine to the pan and stir to loosen up browned bits. Boil until liquid is reduced by half.
4. Stir in the dressing. Cook until slightly thickened.
5. Return pork to pan. Cover and simmer for 3- 5 minutes or until pork reachers 145 degrees. (Mine took about 8 minutes, but I also had a 1.5 tenderloin).
6. Stir in the butter and let rest for 5 minutes.
I served the pork with a simple salad and a glass of the leftover wine—the best reason to cook with it!