Provencal Pork with Pepper Potatoes for quick meal
Thinking about the flavors of Provence brings memories of the simple and delicious cooking in the South of France. For this Provencal Pork, I decided to add a simple tapenade to oven roasted pork tenderloin to make a quick meal. Another secret to bring out the French flavors is using Herbes de Provence seasoning. It’s an aromatic mixture usually including thyme, basil, rosemary, tarragon, marjoram and oregano. You can also use it to flavor poultry or lamb.
Sauteed potatoes with red and green peppers are a perfect accompaniment to balance out the meal. To speed up the cooking, I first microwave the potatoes and peppers and then finish sauteing them in the same skillet used to make the pork.
HELPFUL HINTS:
Italian seasoning can be used instead of herbs de Provence.
Red wine vinegar can be used instead of balsamic vinegar.
COUNTDOWN
Preheat oven to 450 degrees.
Microwave potatoes and peppers and set aside, covered.
Prepare pork, saute and place in oven.
While pork bakes, make tapenade.
When pork is removed from skillet, saute the potatoes.
SHOPPING LIST:
To buy: 3/4 pound pork tenderloin, 1 bottle herbes de Provence seasoning, 1 jar fig jam, 1 jar black olives, 1 bottle balsamic vinegar, 1 bunch fresh thyme or 1 bottle dried thyme, 3/4 pound red or yellow potatoes, 1 red bell pepper, 1 green bell pepper.
Staples: olive oil, garlic, salt and black peppercorns.
PORK PROVENCAL WITH TAPENADE
Recipe by Linda Gassenheimer
Preheat oven to 450 degrees. Remove visible fat from the pork tenderloin.
In a small bowl, mix Herbes de Provence with a pinch of salt and black pepper and rub into the pork. Heat 1 teaspoon oil in a skillet that can be used in the oven. And pork, turning occasionally until lightly browned on all sides, about 4 minutes. Transfer skillet to preheatedoven and cook until thickest part measures 135 degrees about 7 to 8 minutes. While pork, cooks, make the tapenade. Stir together fig jam, remaining 2 teaspoons olive oil, olives, vinegar and thyme. Remove skillet from the oven. Be sure to cover the skillet handle. It will be very hot. Place pork on a cutting board to rest while you saute the potatoes. Cut pork into 1-inch slices. Divide between two dinner plates and spoon tapenade over the pork slices.
Yield 2 servings.
POTATOES AND PEPPERS
Recipe by Linda Gassenheimer