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Pork Tenderloin Cutlets

Pork Tenderloin Cutlets

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with Sauteed Onions & Spinach in Light Tomato Sauce

Yield: 2 Servings

Scott Nowell

Pork cutlet dish, version 2.
Pork Tenderloin formed into cutlets with sauteed onions, a light tomato sauce and wilted spinach.

  • 6oz pasta, farfalle, ziti, rotini, etc.
  • 1lb pork tenderloin
  • salt & pepper
  • 1-2TBS olive oil
  • 1medium onion, julienned
  • 1-2tsp garlic, minced
  • 115 oz can diced tomatoes
  • 18 oz can tomato sauce
  • ½cup reserved pasta water
  • 1tsp (heaping), Better than Bouillon, chicken
  • 4oz baby spinach
  • 1tsp dried oregano
  • 1tsp dried basil


Prep:

Clean the pork tenderloin by removing silver skin, extra fat. Cut into four pieces. Stand the pieces on end and pound to ¼-inch thick with a meat mallet. Season both sides with salt and pepper.

Peel, cut in half and julienne the onion into ¼-inch slices.

Open the tomato and sauce cans.

Heat a gallon of water to a boil in a large pot. When boiling, add about a TBS salt and pasta of choice.

Heat olive oil in a large skillet over medium high heat until shimmering.

Add cutlets and cook until just brown, about 2 to 3 minutes per side, until they reach 140°F. Remove to dish, cover loosely and set aside.

Add a little more oil if needed and sauté onions until starting to brown and soften. Add the garlic and sauté for 30 seconds to remove raw flavor.

To the skillet with onions add diced tomatoes, tomato sauce, reserved pasta water, BTB, oregano and basil. Mix well. Bring to a boil and add the spinach to the skillet. Reduce to a simmer and cook until the spinach is wilted, 2 to 3 minutes. Taste and adjust seasoning.

Return cutlets to skillet and spoon sauce over cutlets. Simmer for a couple of minutes to reheat cutlets.

Spanish Rice

Spanish Rice

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Spanish Rice

Yield: 4 to 8 Servings
Adapted from: Marion Cunningham / Epicurious

Circa 2008: There are more versions of Spanish Rice around than you can count. I do know this one is good. It is vegetable heavy compared to most and it is delicious. I have added the thyme, parsley, increased the cumin and replaced the tomato sauce with a can of diced tomatoes.
Marion Cunningham wrote: “Of course, I don’t believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then — as now — in home cooking, one had to watch the cost, and rice was an inexpensive way to fill out a meal; after all, rice feeds half the world. In most American homes at the time, rice was served buttered with salt and pepper. This recipe gave rice a little style, made it a delicious “fancy” side dish to serve alongside grilled meat or chicken. If you like a little added spice, put some hot pepper sauce on the table.”

  • ¼cup olive oil
  • 2onions, finely chopped
  • 2bell peppers, 1 red and 1 green seeded, ribs removed, and finely chopped
  • 2ribs celery, finely chopped
  • 3cloves garlic, minced
  • 2cups long-grain white rice
  • 114-oz can diced tomatoes
  • 2cups water
  • 1½tsp salt
  • ½tsp black pepper
  • 1½tsp cumin
  • ½tsp thyme
  • ½tsp parsley


Sweat vegetables:

Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, celery, season with salt & pepper and sauté until soft, about 3 to 5 minutes.

Add the garlic and cook for another minute while stirring.

Add the rice and stir together to mix.

Add the cumin, thyme, parsley, salt and pepper.

Add liquids:

Carefully add the diced tomatoes and the water.

Cook:

Bring to a boil, lower the heat, cover, and simmer for 15 to 20 minutes, until the rice is done, stirring once or twice. Don’t overcook the rice!