Pork Tenderloin with Carrots

The chef was busy one day last week, so I volunteered to make dinner. I found a tasty looking recipe in Canadian Living Everyday Favourites, and decided to try it. This cookbook has lots of simple recipes, with large pictures that show you how the end result should look.

The recipe I tried called for pork chops and mushrooms, but I had leftover cooked pork tenderloin and carrots, so that’s what I used. The cookbook suggested serving with pasta, but we had potatoes instead. Using mushrooms and pasta would make a fancier version, but we liked the simple version, and voted to have it again soon.

Pork Tenderloin with Carrots

Ingredients

  • 1 lb pork loin centre chops boneless
  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 2 carrots, sliced thin
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • pinch pepper
  • 1/2 cup light sour cream
  • 1/4 cup chicken stock
  • 1 tsp lemon juice

Directions

  1. Cut port crosswise into thin strips.
  2. In large nonstick frying pan, heat oil over medium-high heat
  3. Stir-fry pork, in batches, until browned, and slightly pink inside (2-3 minutes)
  4. With slotted spoon, transfer pork to a plate
  5. Add onion, carrots, garlic, salt and pepper to pan
  6. Fry over medium heat, stir occasionally, until browned and cooked through, about 10 minutes.
  7. Return pork to pan, and stir in sour cream and stock.
  8. Cook, without boiling, until hot, about 1 minute.
  9. Stir in lemon juice, and serve immediately.

Makes 4 servings

babycarrots

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