You will need:
1 lb pork tenderloin. Mid-range, don’t get too fussy on size
1 Tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
2 Tbsp all-purpose flour
2 Tbsp tomato paste
2 c chicken stock
4 ½ oz (125g) mushrooms, sliced, which is about half of one
of those Styrofoam containers
1 large green pepper
1/4 tsp nutmeg plus more for garnish
1/4 c low-fat plain yoghurt, not greek
4 oz egg noodles – I like “No Yolks” although I do generally
really like yolks
The first thing you will want to do is take a look-see at your pork. Tenderloins tend to have something called silver-skin on it, that is indigestible and you are going to want to remove it:
Use a thin blade like a slicer or boning knife (mine is still dull so I am using a slicing knife), gently cut through the membrane on one end and pick it up. Pull the silver-skin up as you slide the blade along the tenderloin to remove as much as possible. It's not going to hurt you, but you don't want to eat more than you have to. Trim any fat you see:
And then cut it into 1/2" thick slices, like coins. Really thick pink coins worth no money. Heat the vegetable oil in a large heavy-bottomed pan, add in the pork, onions some salt and pepper and cook for a few minutes until the pork is just starting to brown a little. Add in the crushed garlic and cook for one minute. Most of the time recipes will tell you to add the garlic and onion at the same time, I don't ever do that. Garlic burns very easily and anything more than a minute will result in no beuno.
A minute after adding the garlic sprinkle on the flour and add the tomato paste. Stir until everything looks relatively evenly covered, then add in the chicken stock. Mix that very well and then add in the mushrooms, green pepper and the 1/4 tsp nutmeg. I don't think I've ever measured nutmeg, but you know, grate some if you are doing it fresh (always do it fresh) or give it a healthy pinch if you are using pre-grated (why?? sorry, no judgement). Add some salt and pepper to taste. Bring it to a boil, then turn down, cover and cook for 20 minutes.
While you are letting that simmer, cook the egg noodles. After the 20 minutes, remove the cover and stir in the yoghurt. You can use Greek yoghurt if you want, I just find it doesn't integrate as well as non-Greek. Insert xenophobic comment here. Ba dum bum!
Plate the egg noodles, place the pork on top with sauce and garnish with a little bit more nutmeg. Done! Enjoy!
Know what would be awesome here? A picture! Next time!
The first thing you will want to do is take a look-see at your pork. Tenderloins tend to have something called silver-skin on it, that is indigestible and you are going to want to remove it:
 |
| That stuff rye chair |
 |
| Get it off!! Get it off!! |
Use a thin blade like a slicer or boning knife (mine is still dull so I am using a slicing knife), gently cut through the membrane on one end and pick it up. Pull the silver-skin up as you slide the blade along the tenderloin to remove as much as possible. It's not going to hurt you, but you don't want to eat more than you have to. Trim any fat you see:
 |
| Like that stuff, but don't get too fussy about it. Most will render |
And then cut it into 1/2" thick slices, like coins. Really thick pink coins worth no money. Heat the vegetable oil in a large heavy-bottomed pan, add in the pork, onions some salt and pepper and cook for a few minutes until the pork is just starting to brown a little. Add in the crushed garlic and cook for one minute. Most of the time recipes will tell you to add the garlic and onion at the same time, I don't ever do that. Garlic burns very easily and anything more than a minute will result in no beuno.
A minute after adding the garlic sprinkle on the flour and add the tomato paste. Stir until everything looks relatively evenly covered, then add in the chicken stock. Mix that very well and then add in the mushrooms, green pepper and the 1/4 tsp nutmeg. I don't think I've ever measured nutmeg, but you know, grate some if you are doing it fresh (always do it fresh) or give it a healthy pinch if you are using pre-grated (why?? sorry, no judgement). Add some salt and pepper to taste. Bring it to a boil, then turn down, cover and cook for 20 minutes.
While you are letting that simmer, cook the egg noodles. After the 20 minutes, remove the cover and stir in the yoghurt. You can use Greek yoghurt if you want, I just find it doesn't integrate as well as non-Greek. Insert xenophobic comment here. Ba dum bum!
Plate the egg noodles, place the pork on top with sauce and garnish with a little bit more nutmeg. Done! Enjoy!
Know what would be awesome here? A picture! Next time!
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