In March, Washington Post’s column Chef on Call answered my plea and invited Nathalie Dupree to give me a private lesson in how not to kill pork (while cooking it).
I must be honest and report that I haven’t followed on my lesson until today. I bought pork tenderloin, and decided to give cooking pork another chance.
Ingredients:
1 pork tenderloin
3 garlic cloves, thinly sliced
salt & pepper
olive oil
a few splashes of white wine
Directions:
1. Preheat the oven to 425
2. Make slits in the pork tenderloin and “stuff” them with garlic slices
3. Season the pork with salt and pepper
4. In an oven safe pan heat olive oil and sear the pork for about 3 minutes on each side
5. Add a few splashes of white wine to the pan…
