Pork Tenderloin + Grana Padano = Delicious!
Are you guys as addicted to cooking magazines as I am? I mean, the first thing I do every Monday before I pick up the groceries, is pop into the news stand to see if there are any new food mags to be purchased. If there are, it may alter the grocery list, depending on what’s inside. I can’t get a lot of the ones from the States (or any, for that matter, lmfao), but there is quite a variety here as well. One of the newer mags that has caught my eye is called, “Cocina Viva, el Arte de Comer,” (which means, “Living Kitchen, the Art of Eating”). This is a great magazine because it provides a variety of different types of recipes in every issue. There are sections for entertaining, for cooking on a budget, for kids and seasonal dishes. You can see why I can’t leave this one on the shelf, right? :) The recipe I’m posting today is based on a recipe I found in the latest issue. And guess what? It’s ready in 20 minutes. 20 minutes! I would totally serve this dish for guests…it’s elegant and rich, yet affordable and quick. I served this with fries and a Ceasar Salad (to be posted soon), and almost lost any semblance of charm and grace (that I may or may not have had) whilst trying to mop up every last bit of that sauce. The meat is *super* tender, and just combines so extremely well with the sauce. I hope you like this one as much as we did…even the kids went in for seconds! Including the picky pants “I don’t liiiiiiiike meat” kids. 
Ingredients:
2 tablespoons olive oil
6 pork tenderloins
sea salt and pepper to taste
2 cups heavy cream (to skinny it up a bit, use half and half or milk)
1 chicken boullion cube
garlic powder to taste
salt to taste
white pepper to taste
1/2 pound (200 grams) grana padano cheese (half in very thin slices, half grated)
Preparation:
Heat oil over medium high heat.
Season tenderloins with salt and black pepper.
Sear tenderloins on all sides, then reduce heat and cover.
Cook tenderloins to desired doneness.
Meanwhile, prepare sauce.
Heat cream over medium heat.
Dissolve the boullion cube in the cream, then season with garlic powder, salt and white pepper.
When the sauce is nearing a boil, add the grated cheese, stirring constantly until melted, and sauce thickens.
If you like the sauce a bit thicker, add a bit of water mixed with cornstarch to thicken a little more.
Pour a little bit of the sauce onto the serving plate.
Slice each tenderloin into medallions and place on top of sauce.
Place a slice of cheese in between each medallion of tenderloin.
Serve immediately.
Solomillo de Cerdo en Salsa de Grana Padano en Español:
Ingredientes:
2 cucharadas aceite de oliva
6 solomillos de cerdo (un kilo y medio en total)
sal y pimienta al gusto
2 vasos nata (para hacerlo con menos calorias, sustituir leche o una mezcla de leche y nata)
1 dadito de AveCrem
ajo en polvo al gusto
sal y pimienta blanca al gusto
200 grams queso grana padano (la mitad en lasquitas finas, la mitad rallado)
Elaboración:
Calentar el aceite sobre fuego medio fuerte.
Sazonar los solomillos con la sal y la pimienta.
Dorar los solomillos por cada lado, y a continuación, bajar el fuego y tapar.
Cocinar hasta que estén hechos al gusto.
Mientras tanto, preparar la salsa.
Calentar nata a fuego medio.
Disolver el AveCrem en la nata, y a continuación sazonar con el ajo en polvo, sal y pimienta blanca.
Cuanda la salsa se acera a hervir, añadir el queso rallado, removiendo constantemente hasta que se derrite, y la salsa se espese.
Si te gusta la salsa un poco mas espesa, añadir un poquito de agua mezclada con maicena para espesarla un poco.
Verter un poco de la salsa sobre un plato de servir.
Cortar los solomillos en rodajas, y colocar las rodajas sobre la salsa, poniendo una lasca de queso entre cada medallón de carne.
Servir.
Wha–?! The kids don’t like meat?! I can’t believe it. When I was a kid that’s all I ate, of course
Well, I don’t blame them given their yummy dinner! I am addicted to cooking magazines too, but I only buy back issues to save money (we get them from a lot of countries, but mostly the States, followed by the UK, then Australia and New Zealand). I have also narrowed my choices down a lot to control my spending– I decide after one issue whether the magazine is worth buying the other issues or not 
Comment by manggy — May 19, 2008 @ 12:50 pm
oooo looks great! i’m not a big meat-eater but i’d love to have that please.
Comment by diva — May 19, 2008 @ 1:35 pm
What a great dish! We are pork tenderloin fans and I always welcome a new way to fix them. This looks like a keeper!
Comment by Susan at Sticky,Gooey,Creamy,Chewy — May 19, 2008 @ 1:41 pm
yes, you could skinny it up…or you could go full throttle and savor every single delectable bite. either way, i’m sure it’s delicious. sounds like you’ve found a keeper magazine!
Comment by grace — May 19, 2008 @ 2:05 pm
I am addicted to all the cooking mags Nikki..Bon Appetit,Gourmet, Cooking Light, Canadian Living…my list of recipes to try though is getting HUGE!!!! Good choice with the Parmesan sauce and tenderloin:D
Comment by Bellini Valli — May 19, 2008 @ 2:13 pm
grana padano cheese…? i’ll have to see if i can find it! looks delicious!
Comment by ashley — May 19, 2008 @ 2:42 pm
Mark, Hi!
2 of the munchkins don’t really dig meat all that much, the youngest and the oldest. Weirdos. LOL I wish I could get back issues on sale! What a great way to get mags! 
Thank you, Diva!
Thanks, Susan!
Grace, I went full throttle on this one.
And yeah, this was a good one! 
Val, Yesss! Those are some of my favorites, too…and Food and Wine.
Ashley, if you can’t find Grana Padano, just use Parmesan…it’s the same thing from a different region.
Comment by nikki — May 19, 2008 @ 2:43 pm
Nikki, it’s still morning here and I want dinner now!
These quick meals that end up looking chi-chi-frou-frou, I’m a big fan of!
Comment by Peter — May 19, 2008 @ 4:04 pm
It sounds simple and delicious, but I have never heard of grana padano cheese before. What other cheese can I substitute it with?
Comment by Ben — May 19, 2008 @ 4:11 pm
drooooool.
Comment by Elle — May 19, 2008 @ 4:26 pm
That pork looks nice and moist and tender and good.
Comment by Kevin — May 19, 2008 @ 5:18 pm
My name is Gloria and YES Im an addict to cook Magazines!! yes Nickki, I love all them, and I have serious problem because sometimes the suscripotions don’t arrive!! Nikki this looks amazing and nasty!! xxhow ever! Gloria
Comment by Gloria — May 20, 2008 @ 2:01 am
Oh, recipe both in English and Espagnol! Cute!
Whatever the kids don’t eat in the future you can fedex it to me. Me love leftovers!
Comment by Zenchef — May 20, 2008 @ 4:33 am
I often get into trouble with hubby for buying too many magazines….I love pork tenderloin and the combo you have here is mouthwatering to say the least.
Comment by Nina — May 20, 2008 @ 6:22 am
Peter, now you know how I feel every morning when I look at your blog. lol
Thanks, Ben! Grana Padano is the same as Parmiggiano Reggiano, just from a different region of Italy.
*passes Elle a napkin*
Thank you, Kevin! It really was.
Gloria, I wonder if there’s a 12 step program or something? lol (I’m hoping that when you said that the dish looked nasty that was a typo? :/ )
Zen, yeah, I talk pretty. lol
Thank you, Nina!
Comment by nikki — May 20, 2008 @ 6:59 am
Hola Nikki! Will check about that magazine; sounds great! Here I always buy a Catalan one… it’s a pity they don’t do it in Spanish too because it’s great: Descobrir CUINA = KITCHEN Discover.
I’m sure my family would love your dish too! My man and daughter are meat addicts!!!
Comment by Núria — May 20, 2008 @ 9:32 am
looks delicious! Grana is one of those cheeses that I feel is totally underrated and often overlooked. this looks fabu!
Comment by We Are Never Full — May 23, 2008 @ 4:38 pm