Today's tip: when bringing Italian parsley or cilantro or other leafy herbs home from the market or in from the garden, cut stems with scissors and place immediately into a glass of cold water, then store them that way in the fridge.  You will be amazed at how much longer they last!

I love pork tenderloin because it is very lean but doesn't dry out easily like pork chops, and I always stock up when it's on sale for around $4 per pound.  Today's recipe is something I threw together quickly one night after work, using what I had in the house.  I'm glad I documented it, because although my experiments don't always work out very well, this time it did!

 

1 tsp extra virgin olive oil

1/2 sweet onion, finely chopped

3 garlic cloves, finely chopped

1 12- to 16-ounce pork tenderloin, sliced into ½-inch medallions

A pinch of any and/or all of the following to taste: kosher or sea salt, fresh ground black pepper, dried Mexican oregano, dried Italian oregano, dried basil, dried parsley, dried sage, ground thyme, onion powder and garlic powder

3/4 cup chicken stock or broth

1/2 6-ounce can tomato paste

12 ounces fresh baby spinach (from the garden or organic, if at all possible), washed well and dried

1/2 cup dry white wine (I use Chardonnay)

1/3 cup crumbled feta cheese

 

Make the topping for the Bruschetta, then start the main course.

 

Heat olive oil over medium heat in large non-stick skillet.  Sauté onions until soft, then add garlic and sauté for a minute or two, then remove from pan and set aside.  Increase heat to medium-high, add pork medallions and cook until no longer pink and a little bit browned on the edges, adding chicken stock as necessary to keep from burning.  Add herbs and spices to taste, stir in remaining chicken stock and return onion and garlic to pan.  Once the mixture comes to a boil, stir in the tomato paste.  Simmer until sauce has reduced a bit, then add spinach and white wine.  Cook for a few minutes until spinach is wilted, spoon into bowls and top with feta cheese.

 

Optional variations: substitute shrimp (cook only about two minutes per side, then remove from heat!) or chicken for pork, or add sliced, fresh mushrooms after the onions, or chopped kalamata olives and/or fresh chopped tomatoes toward the end of the process.

 

Bruschetta:

Whole-grain or multi-grain baguette or 4 Greek-style whole-wheat pita rounds

Extra virgin olive oil

2 cloves garlic

Kosher salt & fresh ground black pepper

 

Preheat the oven to 375 degrees.  Slice the baguette crosswise on an angle into ½ inch thick slices or cut pitas into four wedges. Brush lightly with olive oil on one side, then rub with garlic cloves and sprinkle lightly with salt and pepper. Arrange in rows, oil side up, on a sheet pan lined with parchment paper and toast in oven until lightly browned, about seven to ten minutes, but be sure to watch them, as they will torch quickly if neglected.  Pitas will cook a few minutes faster than bread.  Keep in mind, they should be crunchy, but will be going back in the oven for a few minutes with the topping.

 

Bruschetta topping:

2 tablespoons minced fresh Italian parsley leaves (from the garden, if possible)

1/4 cup roasted red peppers in oil

1/4 cup sun dried tomatoes in oil

1 tablespoon pitted kalamata olives

1/2 lemon zested and juiced

3 ounces crumbled feta cheese

Add everything but the cheese to the food processor or blender and pulse just until chunky.

Spread topping on toasted bread and drop a teaspoonful of the feta on top.  Return to the oven for one or two minutes until warmed through.
 
Serve immediately with the main dish and your favorite dry red wine; mine is currently Ménage à Trois, a very reasonably priced, but lovely, California red.

Serves four generously or six as a course.

Courtesy of Nicole Wiese, ©2009