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Wednesday, March 19, 2014

Pork Tenderloin with Cherry Sauce and Green Beans

I swear to God last night's dinner was like being transported back to the holiday season. Never mind the colors of the meal, but the flavors were rich, decadent and thanks to the port in the sauce, downright merry.

I got this recipe from Country Cook's Illustrated's 30 Minute Suppers section and in a true moment of laziness, instead of writing out the recipe here, I took a picture of the recipe card.

Now, CCI and I have butted heads in the past because there's no way to verify to them that you're already a paid member when browsing their recipes online; they want a credit card number for a two week trial membership, and that really pissed me off. But I will say that if you're in the market for a new food magazine subscription, then give these guys a shot. And not just Cook's Illustrated, but Country Cook's Illustrated, as the latter has those handy cards. Like so:

And yes, some cherry sauce got on the card during my haste to plate this dish up and snap a photo before I tore into it like a rabid dog. This recipe was beyond easy, and we all have seen that selfsame green bean recipe but if you want it OMG NOW, here:

Green beans: trim and parboil green beans til you can pierce them with a fork, then drain and place in ice water. Once cool, wrap them in a clean dish towel to dry.
When ready to cook green beans, put skillet over medium heat with a couple tsp - one tbsp butter. Once they're heated through, add half a minced shallot and about 1/4 cup finely snipped parsley. Toss to coat and cook a further couple of minutes to soften the shallots. Donezo!

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