Ingredients:
1 fresh pork tenderloin
salt and pepper
olive oil
3 cloves sliced fresh garlic
5 oz. can tomato juice
fresh chopped chives or parsley
Method:
Trim any excess fat or
gristle from the pork tenderloin. Cut it into 1? thick
slices. Place the pork cut side down on the cutting board and, using the palm
of your hand, press on each one to flatten it. The
goal is to make all the medallions of equal thickness; they?ll cook uniformly that way. Season both sides of each
pork medallion with salt and pepper.
Heat a dash of oil in a
sauté pan. Slide in the pork and cook on both sides until just done and nicely
browned. Remove the pork to a plate and keep warm in a very low oven.
Leave the pan on the burner and add a tablespoon
of olive oil and then the garlic. Stir it around to begin cooking the garlic,
then pour in the tomato juice. Let the liquids reduce or cook down by 1/3 to ˝,
then pour it over the pork and serve it up.
MORE IDEAS:
Finely diced red onion
will work in place of the garlic.
V8 juice is a fine
alternative to the tomato juice.
