One of my favorite places to eat in is at my dear friends Peter and Maria Paniccia’s dining table. There is nothing more delicious than their home-style food made with mostly vegetables picked from their own garden.
This pork dish is a particular favorite of mine, which I learned from Maria and recreated in my kitchen. I serve it on a bed of mixed green salad leaves but you can serve it with any kind of vegetables, rice or pasta.
Herbed Pork Tenderloins in a Cream sauce
2 pork tenderloins
1 onion, finely chopped
7-8 cloves garlic, chopped
2 cups white wine
¾ cup cream
Few sprigs of rosemary and thyme
½ bunch of fresh parsley chopped
Cayenne pepper to taste (optional)
Salt and pepper to taste
- In a large wide pot heat 2 tbsp. olive oil.
- Add the pork tenderloins and cook uncovered on medium heat until it browns (about 10 mins)
- Add the chopped onions and garlic to the pot.
- Add the rosemary and thyme and mix well.
- Add the wine, salt and pepper and cover the pot.
- Cook until the wine begins to evaporate (10 minutes)
- Add cream, fresh parsley and cayenne pepper.
- Cook uncovered until the ingredients all combine well and the sauce begins to thicken.
- Cook until the pork is cooked through.
- Remove the tenderloins from the pot and let it rest for a few minutes before slicing.
- Slice the pork and place on a bed of greens.
- Pour the remaining sauce on top and serve hot.