sides for this pork tenderloin
I'm thinking to make this pork tenderloin posted by QueenB I believe, for a birthday dinner. It sounds really good, I just am at a blank as to what else to serve. Any suggestions?
Pork Tenderloin with Honey, Mustard and Rosemary Sauce
3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 package pork tenderloin (found wrapped in plastic package at the store, will contain 2 tenderloins)
1/2 cup whipping cream
Whisk first 6 ingredients to blend in a glass baking dish. Add pork and turn to coat. Cover with plastic wrap, and refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Transfer tenderloins to rack set in roasting pan. Reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Remove from oven and let sit on cutting board, covered with aluminum foil 15 minutes.
Strain marinade into heavy medium saucepan (you can use cheesecloth for this, or a fine-meshed strainer). Add 1/2 cup cream and juices from roasting pan. Bring to a boil. Reduce heat a bit and simmer for 15 minutes. Be careful the first five minutes or so, as the sauce will want to boil over, so keep a good eye on it. Season sauce with salt and pepper to taste.
Slice pork into 1 inch slices. Serve with sauce drizzled over.
This recipe looks great, but I have a question for those who've made it:
How do you feel about drying off the pork tenderloin after marinating, sprinkling with salt and pepper (and maybe sage/thyme) and searing, then topping with the sauce and finishing in the oven? I have only made tenderloin with a sear first and think it imparts good flavor and keeps the meat juicy.
I would do roasted potatoes - and use them to wipe up the sauce. Some potato pancakes would also be nice. For veg, I think root vegetables would go well. I'm not big on brussels sprouts, so that idea wouldn't suit my palate. Or, given the creaminess of the sauce, a nice light baby green salad on the side might do the trick with the meat and potatoes...
luscious recipe. i'm voting for the potatoes and brussels sprouts too. or broccoli rabe. i might add a cranberry sauce as well. the pork, sauce, and potatoes hit sweet notes. the veg bitter. and the cranberry would hit the tart/sour.
apple something and a super sharp cheddar for dessert?
I've made this recipe (or a very, very similar one), too, and agree with trenterelli: potatoes (I do roasted baby reds) and roasted Brussels sprouts work very well. I've also served with sauteed Swiss chard and parsnip puree. A bit of bitterness is a nice contrast to the sweet and creamy elements.