{"id":72817,"date":"2009-12-09T10:02:29","date_gmt":"2009-12-09T15:02:29","guid":{"rendered":"http:\/\/www.blisstree.com\/?p=135265"},"modified":"2009-12-09T10:02:29","modified_gmt":"2009-12-09T15:02:29","slug":"dad%e2%80%99s-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/72817","title":{"rendered":"Dad\u2019s Pork Tenderloin"},"content":{"rendered":"

Over the weekend my dad and I visited St. Lawrence market, the local market here in Toronto. We wanted to pick up something nice for dinner and after a lot of umming and awing at all the different selections of meats, we came to a decision. Pork tenderloin it was. My Dad makes a mean pork tenderloin and we both realized we hadn’t had it in a long time so that made our decision easy.<\/p>\n

This recipe isn’t hard at all, you just have to be patient and cook with care! You also shouldn’t be counting calories with this meal beacuse it is not one of the healthier pork tenderloin recipes. Pretty much all you need is butter, white wine, creme and mushrooms.
\n\"porktenderloin\"<\/a>
\nThe trick to this tenderloin is to cook it slowly. Once you get a large pot out, you have to melt a whole lot of butter on low (you be the judge at how much you would like). Once the butter is bubbling a little bit you can put in the pork and close the lid. This process can cook the tenderloin a lot faster than you think so make sure you keep an eye on it. Once the pork is a nice golden brown, you can pour in a generous amount of white wine. Dry wine works the best however any white will do. Your pork will now be cooking in almost a stew like but most of it will be evaporated by the end. Let your pork sit there for about 20 – 25 minutes. When you think there is about 5 – 10 minutes left, add in the creme and mushrooms. Salt and Pepper to your liking throughout the entire process.<\/p>\n

This is really a flavorful pork tenderloin and works nicely if you are looking to make something with an already added sauce. Works nicely to serve with mash potatoes and some sort of greens (either green beans or asparagus).<\/p>\n

Enjoy!<\/p>\n

Post from: Blisstree<\/a><\/p>\n

Dad’s Pork Tenderloin<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Over the weekend my dad and I visited St. Lawrence market, the local market here in Toronto. We wanted to pick up something nice for dinner and after a lot of umming and awing at all the different selections of meats, we came to a decision. Pork tenderloin it was. My Dad makes a mean […]<\/p>\n","protected":false},"author":250,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-72817","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/72817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/250"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=72817"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/72817\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=72817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=72817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=72817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}