10 Jul2006


After a nice bowl of linguine al pesto (previous post), I served some pan-seared port tenderloin with a pancetta, onion, hot pepper and cherry tomatoes. I made this recipe up. A quick look in the freezer meant I had some pork tenderloins and the rest was a result of looking through whatever I had in the kitchen. To make, first sear one or more pork tenderloins in a stainless pan with olive oil and seasoned only with salt and pepper. Pop it in a hot oven and let it cook for 15-20 minutes more until just cooked (you can continue on the stove top but it will likely get pretty tough). Take it out of the oven and set the meat aside to rest. Fire up the pan on the stove top and throw in some chopped pancetta (or bacon) and let it sizzle and render some of its fat. Add some chopped onions, garlic, red pepper flakes for zing and after a few minutes, some cherry tomatoes just long enough to blister their skins. Add salt and pepper to taste. Add back the whole tenderloin or sliced already if you prefer, stir quickly and serve hot. We actually ate this at the same time as the linguine al pesto instead of one after the other…



  1. marga says:

    I will surely try out this recipe. It is simple and straightforward. I am on a look out for more recipes for pork Tenderloin. They are so limited and not exciting at all. In fact Pork tenderloin has a tendency to be tough if one overcooks it.
    I will also try your Pesto sauce with 2 kinds of cheese. I usually just use Parmigiano reggiano.
    I have read through all your posts on your “food travel” and other vignettes ( shoes). It was a vicarious experience of sorts again on my part. I really hope to be able to experience what you and family did and most especially the gastronomic delites that you have so meticulously and vivdly posted for us.You are blessed that your family enjoys your food tripping as much as you do.
    Thank you once again!!! :-)

    Jul 10, 2006 | 10:01 am


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  3. Marketman says:

    marga, you are welcome. On the pork tenderloin, watch the cooking times as overcooking does toughen it up. In the U.S., many chefs are advocating cooking until just pink inside but I still worry about trichynosis (spelling) so I like ti cooked all the way through. The Pecorino Romano adds character to the pesto as it has a stronger sharper flavor. It is cheaper to buy so the dish becomes less expensive to make…by a few pesos I suppose. Btw, I posted a recipe of tenderloins wrapped in bacon with maple syrup or honey several months back that also turned out pretty good.

    Jul 10, 2006 | 10:20 am

  4. Wilson Cariaga says:

    mmmm. . . easy and yummy. . . these are one the recipes that can beat the complicated dishes. . .

    Jul 11, 2006 | 9:15 am


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