Who would have thought that I'd post two recipes in three days, but here I am, with a new recipe, called (by me) pork tenderloin with pesto pasta, from the well known "fake it till you make it" category.
Pork is not my favorite meat, I'd rather prefer chicken and fish occasionally, for several reasons and I have port at the restaurant, or when at lunch at friends and/or family but I had a piece of pork loin in my freezer for some time, too long for my taste. What made me take it out? Well, I saw a recipe on Facebook, by accident as I don't use the platform, but somehow, all of a sudden the video was in front of me. It was a video of my kind, which means short, to the point, without unnecessary bullshit you have to go through and easy as well.
My problem with pork is that sometimes you don't get the quality you want, even if it looks nice when you buy it (not me as I hardly ever do that) and to have tender meat, you need oil, which I tried to avoid. Yesterday I made an exception and went for this recipe.
The first thing I did was slice the pork. The trick here is to avoid slicing it too thin. Rather have thicker pieces, then press them with your hand.
The nest step was to add salt, pepper and olive oil, then roll the meat in the oil.
Then transferred the meat in a wok with the oil you see on the plate. The good thing was that that's all the oil I used, but added a little butter as well. This is a commonly used technique to get a better texture and flavor.
The recipe doesn't say, but I covered the wok with a lid and let the meat fry/cook (whatever word you want to use), till it started to become golden brown. The turn them on the other side.
The recipe says to let is fry till it's golden brown, but I want sure I want that, so I took them out while they were still tender and done without turning dark.
Further deviations from the recipe. In the original recipe, they saute an onion and four garlic cloves, adding 150ml white vine, chicken stocks and some flour to it to make a sauce. I just added half a tablespoon of flour, one teaspoon of red paprika and made a thick sauce, but just a small quantity, to add on top of the meat.
And voilà! Here it is, served with pasta with pesto. I had some pesto in the fridge and wanted to try it out, but needed to be careful as it can be a bit too strong for my taste, so I added only a teaspoon, maybe less.
I was a bit afraid of the result, as I improvised quite a lot, but loved it. The flavors added were just perfect. The red sauce had the taste of the meat ans paprika and the pesto goes well with it.
I'm not saying I'm going to make this recipe again with pork as I'm avoiding it, but would most likely try it out with chicken.
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