It’s time for another mouth-watering recipe by CrossFit Invictus coach and kitchen guru Michele Vieux.
Today’s dish: smothered pork tenderloin.
First she cuts the pork into medallions, which she flattens with a rolling pin. Next, she browns the meat in a pan with bacon grease. Cooks who like to experiment can try similar methods with chicken or steak, she notes.
While the pork cooks, Vieux prepares a flour-free sauce of portabella mushrooms, onions, garlic and beef broth. When all is said and done, she serves the pork over water cress.
“The wilted salad hasn’t made an appearance as much as it should in people’s recipes,” she says. “Really easy way to get a whole bunch of water cress into one meal, a whole bunch of greens.”
At the end, Invictus friend Heidi Fearon shows up for a taste test that gets a thumbs up.
“It’s delicious,” she says. “Are you kidding me? That’s amazing.”
To download the recipe for smothered pork tenderloin, click here.
Video by Again Faster.
12min 56sec
HD file size: 358 MB
SD wmv file size: 155 MB
SD mov file size: 70 MB
Please note: These files are larger than normal Journal videos. For smoother viewing, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).
Additional audio: CrossFit Radio Episode 218 by Justin Judkins, published April 4, 2012.