I never get tired of making and eating this meal. It is always really tender, flavorful and good looking to say the least, smile.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $9.35 or $4.68 per serving
Difficulty Level: Easy
Allergens, Other: For GF, PLEASE USE Gluten Free FLOUR
2 pork tenderloin steak cut butterfly style then pounded ($3.00)
2tbsp. Roasted Garlic and Herbs (.20)
2 tbsp. Angie’s basting olive oil (.45)
¼ cup of all-purpose flour (.35)
½ cup of chicken stock (.55)
1 lemon, sliced (.40)
2 tbsp. Capers (drained) (.30)
1 cup white wine ($2.00)
1 lemon (.60)
2 c. clean Brussels Sprouts & any other veggie you have in the fridge ($1.50)
Cut 2 rectangular steaks from one pork tenderloin, then cut them butterfly style. Over a butcher block, pound the butterfly tenderloins until very thin.
Season briefly with 1 tbsp. basting olive oil and 1 tbsp. roasted garlic and herbs. Set aside.
In a shallow plate, add the flour, and roasted garlic and herbs. Mix well.
Using one tenderloin at a time, drag them into the flour mix and cover well on both sides. Remove and place on a plastic or teen foil paper until ready to cook.
Add at least ½ tbsp. of olive oil at a time to a skillet on med high, place two of the tenderloins, and cook until golden brown. Remove and let them rest on paper towel.
Once all the tenderloins are cooked and removed, add more basting olive oil to the skillet.
Carefully, add the wine, capers and the chicken stock.
Cook until the sauce is reduced at least by half and it starts to get thick. If it doesn’t, add a tsp. of the flour mix to the sauce and whisk well to avoid lumps.
Cut the broccoli florets and Brussels Sprouts, then steam in salted water for few minutes in the microwave. Drain and drizzle basting olive oil and roasted garlic and herbs to taste.
Add the tenderloins back to the sauce in the skillet and you are ready to plate.
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.