Archive for April 19th, 2009

This was a tasty meal on this cool and rainy Sunday. The rosemary and thyme spices added a nice flavor to the pork and the bow tie pasta made the meal a bit more special. Fresh asparagus is in season and readily available so I used it for the vegetable… it was pencil thin and extremely tender.
Recipe adapted from Swedish food blog Kryddburken

Ingredients:
Serves 10

• 2 lbs. pork tenderloin
• 1 tsp karo syrup, white
• 1 leek sliced and quartered
• 2 T beef bouillon (Better Than Bouillon)
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp black pepper
• 2-3 C water
• 1 C whipping cream
• 1 can mushrooms

Do this:
Cut pork into small pieces and brown small amounts at a time in frying pan using half oil and half margarine. Pour the syrup on the meat while browning as it helps with browning. After all meat has browned, add the water, chopped leek, spices and bouillon – simmer for 45-60 minutes in covered dutch oven. You may add more water if sauce evaporates. Add the cream and drained mushrooms before serving and thicken sauce with flour.
Serve with bow tie pasta, fresh asparagus and green salad.

 Brown the pork in oil and margarine. Adding a small amount of Karo syrup helps with the browning

 Place the browned pork in a dutch oven

 Slice the leek and then cut in quarters

 Fresh asparagus made a nice compliment to this meal

 Add the mushrooms and cream then thicken sauce with flour