My first job, now that I am feeling better, was to tackle cleaning the kitchen. Scott had helped by running the dishwasher every now and then. But the refrigerator was something out of this world. I had just done the shopping when we both got super sick.
So, there are all the lovely fresh veggies just hung out, chillin’; getting older, softer, losing vitamins. What to do?
Make a ragout! A ragout is a well-seasoned stew in the French tradition.
Here is a ragout in the Susan tradition:
Pork Tenderloin Ragout
2 TBSP olive oil, divided
1 pork tenderloin – about 1#
2 carrots, cut into sticks
1 small delecata squash, peeled and cut into sticks
2 orange peppers, seeded veins removed, cut into strips
1 red onion, halved and sliced
2 cloves garlic, smashed well and minced
1 cup cherry tomatoes, whole
2 cups celery, chopped (I just cut the top 1 inch of the celery head, then chopped my way down until I had about 2 cups of celery stalks and leaves)
2 cups crimini mushrooms, sliced if large otherwise whole
1 cup frozen peas
1 cup water
1 TBSP corn starch
Pre-heat oven to 500F
Pre-heat a large cast iron skillet or other heat proof skillet to HOT!
- Begin browning the tenderloin in 1 TBSP oil - brown all sides!
- When you get to the third side: add all the veggies to the pan. - if your pan is too small, wait until the meat is browned, remove it to a plate, brown the veggies, then return the meat to the pan
- Add the rest of the oil over the veggies and stir to coat
- Brown the last side of the meat, being sure to stir the veggies around the pan so they don’t burn
- Place the skillet into the oven
- Immediately reduce heat to 350F
- Cook 30 minutes
- Remove meat to plate to rest
- Remove veggies to bowl.
- Add 1 cup water mixed with 1 TBSP corn starch to the skillet and make a gravy, pour over the bowl of veggies and stir to coat.
- Slice the meat
- To Serve: Spoon the veggies over a bed of brown rice garnished with a few slices of pork tenderloin.
Freezes well for lunches