Santa didn’t leave a present under my pillow, or under the Christmas tree (there isn’t one), or even under the thuja in the garden. Santa knows the surest way to make Prymitywna Kuchnia happy is to leave a present in the fridge. And sure enough, he left me this pork tenderloin in the frying pan. Wonderful. All I had to do was take it out and heat it up.
He didn’t leave any instructions about what to serve with it, though. And eating it on its own… well, that would be silly. But I thought, lazy sod that I am, if I’m taking the easy route, I might as well take it all the way. And since it’s Santa, it ought to be something sweet. And since it’s snowing, maybe something off a snowman. And if it’s a snowman, how about his great big nose? So carrots it was.
Ridiculously easy to make, devilishly sweet. The flavour went nicely with the meat, so I’m happy. I can recommend it with a clear conscience, especially since there’s no way to screw it up.
At a glance:
Prep time: 15 minutes
Serves: one Santa (and two elves)
How many calories? Carrots definitely don’t have any calories 😉
Ingredients for a really good pork tenderloin in sauce:
- two medium carrots
- half a tablespoon of butter
- a few drops of olive oil
- a teaspoon of sugar
The recipe (even a saint could manage it):
I cut the carrots into small dice. I heated a few drops of olive oil in a saucepan and added the carrots and a teaspoon of sugar. I gave them a few stirs and let them fry for a minute over a low “flame”. Then I stirred again and added a little water. I put the lid on to let the carrots braise for a bit. After a few minutes I added half a tablespoon of butter and covered the pan again. A few more minutes of braising and the carrots were done. I drained off most of the fat and onto the plate they went. Enjoy!
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