Hi there! Well I hardly ever…or maybe never?……plate and present a dish in a “family-style” way which is probably because when cooking at home, I cook for so few people that it’s a win-win for individual plating vs. serving dishes. Just extra, unnecessary dishes where I live and cook!! But this dish?!? It just begged to be presented on a serving platter with the tender meat and the gorgeousness of the baby bok choy with the vibrant yellow grape tomatoes. Pork tenderloin is such a lean cut of meat – leaner than a chicken breast – so don’t have any butter guilt here. It’s okay – really! 🙂
I love baby bok choy! And true to my style, I tend to use what may be considered an ethnic ingredient and Americanize it or Italianize it. I don’t want to feel pressured to use soy sauce and ginger JUST because I’m using bok choy. The Asian flavors complement the vegetable for sure, but I like to experiment. I often saute it and use it as a bed for a beautiful strip steak (yum!!) or add it to salads. So go figure……..I mean, I love other cuisines – especially Japanese – but sometimes in my house, simple tends to be best. Just messing with ingredient expectations I guess…..and encouraging you to try different ingredients without thinking they have to have a specific flavor profile.
I “frizzle” leeks and shallots a lot for dishes ranging from mashed potatoes to salads – this dish is anointed with yummy frizzled shallots which add great texture and HUGE flavor. Try frizzled leeks on mashed potatoes – that’s a winner for sure!
Butter-bathed Pork Tenderloin with baby Bok Choy Medley and Frizzled Shallots
- ¼ pound shallots sliced into rings (4 large – 1 heaping cup sliced)
- 5 tablespoons grapeseed or canola oil
- ½ tablespoon flour
For the pork:
- 2 tablespoons butter
- 1¼ – 1½ pounds pork tenderloin
- 1 teaspoon onion powder
- kosher salt and coarse ground pepper
- Several sprigs of thyme of lemon thyme
- extra-virgin olive oil
- additional tablespoon of butter for the sauce
For the bok choy medley:
- 4 heads baby bok choy, washed and chopped
- 1 pint yellow grape tomatoes
- 2 tablespoons butter
- 1 tablespoon oilve oil
- 1 clove garlic, minced or grated
- 3 tablespoons white wine
- Preheat the oven to 400 degrees. Heat a skillet over medium-high heat and add the oil. Separate the shallot rings and dust them with the flour; toss and add to the pan. Saute for 3-4 minutes; remove with a slotted spoon as they turn brown to a plate lined with paper towels. Sprinkle with kosher salt while they are still warm; the shallot rings will crisp up as they cool.
- For the pork, melt the 2 tablespoons of butter in the microwave. Prepare a small baking dish and add the pork tenderloin. Season with kosher salt and pepper; pour the melted butter over the tenderloin and season with onion powder and a little more salt and pepper. Set sprigs of thyme or lemon-thyme on top and drizzle a bit of extra-virgin olive oil over the top. Roast at 400 degrees for about 40-45 minutes or until the internal temperature reached 145 degrees. Remove the pork from the oven and set aside; to the baking pan add the 3 tablespoons of wine to deglaze, scraping up the browned bits. Add 1 tablespoon of butter and return the baking dish to the oven for 2 minutes or so until the butter melts. Season with salt and pepper.
- For the bok choy medley – heat 2 tablespoons butter and 1 tablespoon olive oil in a wok or large skillet. Add the bok choy and garlic and cook for 3-4 minutes. Add the tomatoes and heat through.
- Add some of the reserved wine/butter sauce from the pork to the bok choy mixture and toss.
- Slice the pork tenderloin and garnish both the pork and bok choy medley with the frizzled shallots. Drizzle remaining pan sauce over the pork and serve.
© 2014 Kitchen Serendipity | Stacey Siegal