Braised Pork Tenderloin with Sautéed Seasonal Vegetables
Serves Two
Summertime brings a bountiful crop of fresh vegees from Gordo's garden, and though you may think we're being silly, we love featuring them with a very simple but oh-so tasty meat dish. We have fun with the grill; but we don't like fanning the patio door and running between the kitchen and deck in the middle of July. That's why we love braised pork as a complement to our seasonal red potatoes, carrots, red onion, summer squash, and zucchini. You may think, "complement?" That's right. When you sauté these seasonal goodies together, they become equal partners for a delicious meal. We hope you agree.
Main Ingredients:
2 - 4 1/2 inch Pork Tenderloin Cutlets
2 Red Potatoes
1 Medium Red Onion
8 - 10 Baby Carrots
1 Medium Yellow Summer Squash
1 Medium Zucchini
Marinade and Seasonings:
1/2 Cup Soy Sauce
1/2 Cup Lime Juice
2 Tbs Olive Oil
2 Tbs Minced Garlic
1 Tbs Dried Onion
Lemon Pepper
Fresh Black Pepper
Table Salt
Cayenne pepper
Seasoned Salt
1 Tbs Butter
Fresh Parsley
Step One: Marinate the Meat
Wash the tenderloin cutlets thoroughly, and arrange in a glass-broiling dish.
Using Ï cup of the soy, cover each cutlet generously. Repeat with the limejuice.
Do the same with a 1/2 tbs of the garlic and onion.
Sprinkle lemon pepper, black pepper, cayenne pepper (be sure not to add too much as it will be over powering), and seasoned salt.
Let sit for about an hour and a half, then flip the cutlets and repeat with the uncoated side.
Step Two: Seasonal Vegetables Preparation
Wash each vegetable, and dice in equal cubed portions. I prefer to just half the carrots for presentation.
Over medium heat in a non-stick sauté pan, cook the root ingredients in 1 tbs of Olive oil; 1 tbs of minced garlic; fresh cracked black pepper; and table salt. Be sure to toss the ingredients several times throughout the cooking process so that the olive oil and seasonings will coat all of the vegetables.
While the root ingredients are cooking, dice the squash and zucchini into equal cubed portions, and heat oven to 350 degrees.
Turn the heat back to medium on the root ingredients, and in a separate bowl, mix the squash and zucchini with remaining olive oil, some black pepper, and seasoned salt.
Once the root ingredients have slightly browned and tenderized, then add the squash and zucchini mixture. Continue to gently toss the all of the ingredients so they donât scorch. The oven should be preheated by this time.
Step Three: Cooking the Meat
Before you place the pork in the oven, add the butter (I use stick butter because itâs easier to handle. Cut the butter into four equal partsËtwo atop the pork, and two on the sides.). Bake for 15 minutes; then pull from the oven and check for doneness. Flip the cutlets; coat the cutlets with the butter sauce in the dish; and bake for another 8 minutes (or until the meat is white throughout, but still juicyËyou donât want to over cook it!).
When the pork has reached your desired doneness, remove from the oven and coat once more with the butter sauce.
Place a cutlet (or two) on a warmed plate with the vegetables; sprinkle with parsley; and serve.
We recommend having an ice cold Makers Mark, or Disaronno, sour to drink with your meal. Enjoy!
Summertime brings a bountiful crop of fresh vegees from Gordo's garden, and though you may think we're being silly, we love featuring them with a very simple but oh-so tasty meat dish. We have fun with the grill; but we don't like fanning the patio door and running between the kitchen and deck in the middle of July. That's why we love braised pork as a complement to our seasonal red potatoes, carrots, red onion, summer squash, and zucchini. You may think, "complement?" That's right. When you sauté these seasonal goodies together, they become equal partners for a delicious meal. We hope you agree.
Main Ingredients:
2 - 4 1/2 inch Pork Tenderloin Cutlets
2 Red Potatoes
1 Medium Red Onion
8 - 10 Baby Carrots
1 Medium Yellow Summer Squash
1 Medium Zucchini
Marinade and Seasonings:
1/2 Cup Soy Sauce
1/2 Cup Lime Juice
2 Tbs Olive Oil
2 Tbs Minced Garlic
1 Tbs Dried Onion
Lemon Pepper
Fresh Black Pepper
Table Salt
Cayenne pepper
Seasoned Salt
1 Tbs Butter
Fresh Parsley
Step One: Marinate the Meat
Wash the tenderloin cutlets thoroughly, and arrange in a glass-broiling dish.
Using Ï cup of the soy, cover each cutlet generously. Repeat with the limejuice.
Do the same with a 1/2 tbs of the garlic and onion.
Sprinkle lemon pepper, black pepper, cayenne pepper (be sure not to add too much as it will be over powering), and seasoned salt.
Let sit for about an hour and a half, then flip the cutlets and repeat with the uncoated side.
Step Two: Seasonal Vegetables Preparation
Wash each vegetable, and dice in equal cubed portions. I prefer to just half the carrots for presentation.
Over medium heat in a non-stick sauté pan, cook the root ingredients in 1 tbs of Olive oil; 1 tbs of minced garlic; fresh cracked black pepper; and table salt. Be sure to toss the ingredients several times throughout the cooking process so that the olive oil and seasonings will coat all of the vegetables.
While the root ingredients are cooking, dice the squash and zucchini into equal cubed portions, and heat oven to 350 degrees.
Turn the heat back to medium on the root ingredients, and in a separate bowl, mix the squash and zucchini with remaining olive oil, some black pepper, and seasoned salt.
Once the root ingredients have slightly browned and tenderized, then add the squash and zucchini mixture. Continue to gently toss the all of the ingredients so they donât scorch. The oven should be preheated by this time.
Step Three: Cooking the Meat
Before you place the pork in the oven, add the butter (I use stick butter because itâs easier to handle. Cut the butter into four equal partsËtwo atop the pork, and two on the sides.). Bake for 15 minutes; then pull from the oven and check for doneness. Flip the cutlets; coat the cutlets with the butter sauce in the dish; and bake for another 8 minutes (or until the meat is white throughout, but still juicyËyou donât want to over cook it!).
When the pork has reached your desired doneness, remove from the oven and coat once more with the butter sauce.
Place a cutlet (or two) on a warmed plate with the vegetables; sprinkle with parsley; and serve.
We recommend having an ice cold Makers Mark, or Disaronno, sour to drink with your meal. Enjoy!
