This is what I made for dinner on Wednesday evening. It turned out so good I’m adding it to my “make frequently” list. The recipe is derived from one by Stuart Brioza, chef at Rubicon in San Francisco. It’s extremely quick and easy to prepare taking no more than about 10 minutes from stem to stern.
Pork with curry, squash, and mushrooms
Serves 2
8 oz. pork tenderloin, cut into 4 medallions and flattened slightly
1 tsp. curry powder
Salt and pepper
2 Tbsp. extra virgin olive oil
2 Tbsp. unsalted butter
½ medium winter squash (acorn or butternut), cut into ½ inch dice (about 1 cup)
1 medium red onion, sliced thinly lengthwise
2 large portobello mushrooms, cleaned and sliced into thick slices
1 Tbsp. balsamic vinegar
1 tsp. thyme leaves (½ tsp. dried)
- Season the pork tenderloin medallions with curry powder, salt, and pepper.
- Brown the pork tenderloin medallions on one side in the olive oil in a large frying pan over medium-high heat, 2-3 minutes.
- Turn the medallions and move them over to one side of the pan.
- Add the butter and squash and cook, stirring the squash occasionally until the squash is crisp-tender, about 2-3 minutes.
- Remove the pork tenderloin medallions, transfer to a plate, and keep warm.
- Add the onion and mushrooms, season with salt and pepper, and cook until the vegetables are soft, another 3-4 minutes.
- Stir in the balsamic vinegar, thyme, and any pork juices that have accumulated.
- Place the pork tenderloin medallions on place, arrange the squash mixture around them, and server.
I suspect that this same treatment could be used with chicken thigh meat.
Serve with steamed brown or white rice, a green salad, and a nice, spicy, young red wine like a Zinfandel.
