A whole Easter ham for two is as improbable a cooking concept as a Thanksgiving turkey for two. Hams are cut from the middle of a hog’s shank bone to its hip bone, forming a large piece of meat that’s ideal when you’re hosting the extended family. When you’re serving an intimate Easter dinner for two, however, serve pork tenderloin instead.
Pork tenderloin is a lean and tender cut from the loin muscle. A small pork tenderloin weighs 8 to 12 ounces, just right for a twosome. The tenderloin has several benefits beyond its diminutive size.
The meat is so quick-cooking you can enjoy your Easter Sunday away from the kitchen and still have time to prepare dinner.
Roasting and pan simmering are both suitable for pork. The difference is presentation.
If you want to bring a whole piece of meat to the table, roast the tenderloin, allowing about 30 to 45 minutes depending on the size. Insert a meat thermometer into the center of the pork, not touching the roasting pan. When the meat registers 160 degrees, remove it from the oven. Then allow the pork to sit for 10 minutes for the juices to be re-absorbed.
If you want to serve a meal-in-one dish, prepare sliced pork tenderloin in a saute pan. First brown the meat in oil. This step partially cooks it, as well. Then simmer the pork 10 minutes or until no pink color remains in the center. Pork simmered in sauce doesn’t have to rest.
Pork tenderloin is enhanced by such a variety of herbs and spices you’ll have unlimited recipe choices. Sage, thyme, onions and garlic are some of my favorite matches for pork tenderloin. For a sweet note, season pork with a pinch of cloves and a little orange juice. I like to serve the pork over couscous with apricots.
Pork tenderloin with apricot couscous
1 tablespoon olive oil
1 small red onion, thinly sliced
1 garlic clove, minced
2 tablespoons flour
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 10- to 12-ounce pork tenderloin, fat trimmed and cut in 1-inch thick slices
1 cup chicken broth
¼ teaspoon hot red pepper flakes
¼ cup pitted small green olives packed with herbs (see note)
Couscous (recipe follows)
1 tablespoon minced Italian parsley
Heat oil in saute pan. Add onion and garlic and saute 3 minutes. Place flour, salt and pepper in a bag. Add pork slices and shake to coat. Add pork to pan and brown over high heat 2 minutes per side.
Remove pork. Add broth and scrape up any browned bits in pan. Add hot red pepper flakes and olives. Return pork to pan. Reduce heat to low. Cover and simmer 10 minutes, turning pork slices over after 5 minutes.
Meanwhile prepare couscous. To serve, spoon couscous into serving dish. Top with pork and pan juices. Sprinkle with parsley. Serve immediately to 2.
Note: You’ll find olives packed with herbs in supermarkets with olive bars. If not available, add ¼ teaspoon crushed, dried oregano to green olives from a jar.
COUSCOUS:
1 cup chicken broth
3/4 cup instant couscous
¼ cup chopped dried apricots
Pinch of mace, optional
¼ teaspoon salt
¼ teaspoon pepper
Bring broth to a boil. Add couscous, apricots, mace, salt and pepper. Stir. Cover pot. Turn off heat and set aside 5 minutes. Fluff with a fork.
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