Tuesday, February 08, 2011

Pork tenderloin and brussel sprouts


So little time and so much to do... On days like these (and they are becoming the norm as I just started a new job—and a new career—after a year of professional soul searching), I turn to my pressure cooker for a healthy, yummy, quickly-cooked meal.

Last night, I prepared dinner as follows.

For 4 small appetites (or 2 big ones)
  • 1 pork tenderloin
  • 1-2 lbs brussel sprouts
  • 2 carrots
  • 1 onion
  • 2 unpeeled garlic cloves
  • 1 bay leaf
  • 1 sprig thyme
  • 4 cloves
  • salt and black pepper
  • 2 cups white wine (I used some Alsace riesling)
  • 1 tbsp coarse sea salt
  • 1 tbsp butter

  1. Peel the onion and nail the cloves in it. Peel the carrots. Cut the base of the brussel sprouts and rinse them. Break 2 cloves of garlic off the head, but don't peel them.
  2. Bring about 2 quarts of salted water to a boil in a pressure cooker. (I don't know if it really makes any difference but I always use coarse sea salt when boiling/blanching vegetables or when cooking pasta.) Boil the vegetables for 5 minutes.
  3. Drain the vegetables. Melt butter in the pressure cooker. Brown the pork tenderloin on all sides for 1 or 2 minutes.
  4. Add the pre-cooked vegetables, pour the wine (and optionally 1 cup water). Add the herbs and spices. Close the pressure cooker. Set it to its higher pressure setting (mine has 2).
  5. Bring the pressure cooker to full pressure over high heat, then reduce the heat and cook for 8 minutes.
  6. Cool under running water to release the pressure. Serve.


8 comments:

Snippets/Sarah said...

I love that sea salt. I found it at our local HomeGoods store and its now empty so time to search out more. I have always wanted to figure out how to use a pressure cooker. My stepmother used one all of the time and I was afraid of the hissing noises. Thank you for reintroducing this idea to me! Happy Wednesday!

Guillaume said...

Ca me rappelle le "bouilli" de mon enfance, que l'on mangeait à la fin de l'été: des légumes et une pièce de viande (du porc et/ou du boeuf). Un délice de simplicité.

LimogesBoxCollector said...

This recipe makes me feel like I am in France!

Sammie said...

I've had the concept of a pressure cooker explained to me over and over and I still believe it's just downright magic! Looks delicious!

Estelle said...

:-)

Monique said...

Love your blog!
Since you love French food I thought you might be interested in an amazing culinary tour to France
There is one coming up in June, it is an incredible tour.

Nanci said...

this sounds delicious but it's hard to believe the pork is cooked in 8 minutes and the vegetables aren't mushy with this much time. Please tell me, that it's perfect.

Lena said...

Good healthy dish, i like it very much.