Remember - always start with your favorite beverage and some great tunes.
1 - 2 lbs pork tenderloin (the package that I bought had two pieces)
3 cloves garlic - finely chop
drizzle of olive oil
3 tbs olive oil
salt and pepper
Place pork tenderloin on a baking sheet and remove any of the silver coating (if your tenderloin has some you will see it). Drizzle some olive oil over tenderloin and spread with garlic, salt and pepper. Put in your fridge for 1 1/2 to 2 hours - more if you have the time. Remove tenderloin from fridge and let stand at room temperature for 15 minutes. Pre-heat oven to 400 degrees and heat up a skillet add olive oil and sear tenderloin on all sides until nice and brown. Put back on baking sheet and stick in the oven for 6-8 minutes. DO NOT OVER BAKE it will be over done and dry (remember that you can always put it back in the oven to cook a bit more). Remove from oven and let rest.
1 tbs olive oil
1 small onion - chopped
1 container crimini or baby bella mushrooms - sliced
2 cloves garlic - finley chopped
1/4 tsp chili flakes
1/4 cup white wine (chardonnay)
1 15oz can garbanzo beans1 cup tomato sauce
1 tbs chopped parsley
Using the same skillet that you seared the tenderloin heat olive oil on medium heat and saute onion and mushrooms for 5 minutes. (While this is happening, rinse garbanzo beans and heat in microwave for 4 minutes and set aside). Add garlic and chili flakes and continue to saute for another 2 minutes - add wine. The wine will help lift all the bits that the tenderloin left behind - this will add so much flavor to the mix. Add garbanzo beans and tomato sauce. Bring heat to low and let simmer for 5 minutes. Garnish with parsley. Remember to taste and season as you go.
For serving, cut tenderloin on the bias (at an angle) and put 4 slices on top of mushroom mix. Be sure to have your favorite mustard on hand.....some nice dijon is just fabulous. Enjoy.