Giangi's Kitchen

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IntroductionSkip To The Recipe

Finally our temperatures are dropping and the need to have something cooking in the oven is stronger than me. A must. Love the richness of an earthy dinner  gracing our table. Tonight’s dinner has been one of my first meals that I have made when I first was learning how to cook. I remember having it for dinner, asking for the recipes and to only  be given the ingredients and no measurements. I am sure you can relate to the pressure of being a novice behind novices and tackling your first dish. Millions of questions where buzzing thru my mind. Is this right? What happens if I mess it up? do I throw away? well, let me put at easy right the way, this recipe is a fail proof recipe. If you feel the sauce is too dry and you do not have enough sauce, you add more cream  mixture. If too much sauce and running, cook it a bit longer. The pork will get tender and with the heavy cream it will only tenderize. Like I say, fail proof.

I have prepared this dish on the stove top and in the oven. I prefer and have made over and over in the oven. The heat of the oven fasten the cooking process. Mashed potatoes or Fondant of Potatoes, are a most to go alongside  so you can enjoy the cream sauce, who is counting the calories at this point, right? and bikini season is a few month away… Do not forget a nice chilled glass of Chardonnay, my choice of the evening from Frei Brothers. Light and with a nice body and goes well with the sauce.

You can replace the heavy cream with whole milk, if you wish. The sauce will not be so rich and thick. You can also replace the tenderloins with a pork roast, however adjust the cooking time to 1 to 1 1/2 hour in the oven.