I had a lot of ground to cover last night to make up for the debacle of Saturday night's dinner. I mean that flounder likely topped the list of biggest failure, so it's a great thing that I'd planned for pork tenderloin with a mushroom and madeira sauce. You can't go wrong when there's booze involved!
Pork tenderloin is a dieter's best friend to say nothing of the fact it's a perfect meal for a couple and also makes a great quick week night feast for those of you who need to put a quick dinner on the table every night. In the past we would have had no problem eating the entire pound of meat but our new moderation plan meant that the big guy and I dined well, but sensibly, and today he took the leftovers for lunch. Bonus!
A recipe from Cooking Light magazine, these pork medallions are a symphony of great flavors. While the recipe called for porcini mushrooms I'm too darn cheap for that, so I used crimini instead. Oh, I changed the cooking method slightly in that I sauteed the meat in a cast iron pan without oil - just used some cooking spray, then added a garlic/rosemary paste to which I added a teaspoon of olive oil. The red onion hit the pan at the same time and cooked until it was soft, followed by the Marsala. After the Marsala cooked down and was almost evaporated, I added 2 cups of chicken stock and let the whole thing reduce until only about a cup of liquid remained. I have to admit the big guy and I don't like thin sauces, so I added a few teaspoons of cornstarch dissolved in a little chicken stock, along with a couple of tablespoons of heavy cream instead of the butter they suggested, and returned the pork to the pan to rewarm. Joined on the plate by some oven roasted acorn squash dressed with salt and pepper, butter flavored cooking spray and a tiny drizzle of honey, and roasted brussels sprouts with some pecans, a garlic clove and coarse salt and pepper, dinner was ready in a mere 35 minutes and quite honestly - it was company worthy. The pork was tender and flavorful - how can you lose with madeira and mushrooms; the squash was perfectly seasoned and the brussels sprouts - well you would not believe what the addition of a few pecans does to the flavor of roasted brussels sprouts. Awesome!
The big guy and I've been on our moderation plan 7 days now, and we were both bragging this morning about how glad we are that we started when we did because the scale shows some significant progress. Best of all, we're not feeling deprived...not one little bit! It's lookin' like moderation may be the key afterall.