Simmered Pork Tenderloin with Roasted Turnips

Someone asked me recently what “niche” my blog fit into. I thought a lot about it and realized that this here blog doesn’t have a niche. I’m not vegan, or a mommy, or cooking heavy fried food. New Food Tuesdayz is multidimensional. And that is how I like it.

It is just a space for me to share my thoughts, recipes and life experiences.

Speaking of life experience, I’m currently writing to you from Sin City where I am wrapping up my first every business trip. I love to travel, so getting to travel and learn and get paid for it is pretty much heaven.

Except for the devastation it has caused my feet. Nine-hour days working a trade show in super cute shoes means my feet feel like they are going to fall off.

As fun as traveling is, browsing my food photos makes me want to get home and back in the kitchen cooking things like this.

Don’t be discouraged when you read the recipe. It sounds kind of weird. I thought so too and was worried up until I tasted it. It was amazing. And unexpected. It will blow you away.

You will need…

2 lbs pork tenderloin, sliced into 1/8 inch slices

1 ½ lbs turnips, peeled and slice into wedges

4 cups chicken broth

2 tablespoons olive oil

4 tablespoons butter

¼ cup flat-leaf parsley, chopped

Salt and pepper to taste

Start by preheating your oven to 450 degrees F.

Toss together the turnips and olive oil and season with salt and pepper.

Spread the turnips onto a baking sheet and roast for 25 minutes, until they are golden brown and crisped on the outside.

Meanwhile, place the stock in a large, deep skillet and boil until it has reduced to about 2 cups. About 15 minutes.

Melt the butter into the broth.

Then, reduce the broth to a simmer. Add in the pork slices, working in batches, and simmer them just until cooked through. About 30 seconds. Flipping once.

Using a slotted spoon or tongs, transfer the cooked pork to a plate and repeat until all the pork all been cooked.

When all the pork has been cooked, turn off the heat and add the pork back to the broth.

Place 5 or 6 turnips in a shallow bowl and spoon the broth and pork over it.

Top with fresh parsley and serve hot.

Love and Beer Floats

Angela 

Simmered Pork Tenderloin with Roasted Turnips

2 lbs pork tenderloin, sliced into 1/8 inch slices

1 ½ lbs turnips, peeled and slice into wedges

4 cups chicken broth

2 tablespoons olive oil

4 tablespoons butter

¼ cup flat-leaf parsley, chopped

Salt and pepper to taste

Start by preheating your oven to 450 degrees F.

Toss together the turnips and olive oil and season with salt and pepper.

Spread the turnips onto a baking sheet and roast for 25 minutes, until they are golden brown and crisped on the outside.

Meanwhile, place the stock in a large, deep skillet and boil until it has reduced to about 2 cups. About 15 minutes.

Melt the butter into the broth.

Then, reduce the broth to a simmer. Add in the pork slices, working in batches, and simmer them just until cooked through. About 30 seconds. Flipping once.

Using a slotted spoon or tongs, transfer the cooked pork to a plate and repeat until all the pork all been cooked.

When all the pork has been cooked, turn off the heat and add the pork back to the broth.

Place 5 or 6 turnips in a shallow bowl and spoon the broth and pork over it.

Top with fresh parsley and serve hot.