| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
January 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Vegetable oil |
| 1 |
|
Pork tenderloin; (about 3/4 pound), |
|
|
; cut crosswise into |
|
|
; 1-inch-thick |
|
|
; medallions |
| 1 |
md |
Onion; chopped |
| 1 |
|
Garlic clove; minced |
| 1/2 |
c |
Canned tomato puree |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1/2 |
ts |
Ground coriander |
| 1/8 |
ts |
Ground cloves |
|
|
Buttered noodles as an accompaniment |
INSTRUCTIONS
In a large heavy skillet heat the oil over moderately high heat until it is
hot but not smoking and in it brown the pork, patted dry, transferring it
as it is browned to a plate. In the fat remaining in the skillet cook the
onion and the garlic over moderate heat, stirring, until the onion is
golden, add the tomato puree, the water, the nutmeg, the coriander, and the
cloves, and simmer the mixture for 10 minutes. Stir in the pork and any
juices that have accumulated on the plate and simmer the mixture, covered,
for 5 minutes, or until the pork is cooked through. Season the pan gravy
with salt and pepper and serve it with the pork over the noodles.
Serves 2.
Gourmet January 1993
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