This is for and about home cooks - the women all over the the world (and through the centuries) who put dinner on the table every night. They know how to cook quickly, easily, economically, healthily and satisfyingly whether for one or a dozen.

Part memoir, part diary of shopping, cooking, reading and thinking about putting supper on the table, by a former fashion/design writer/consultant whose secret love has always been food.  

 

Carne en Salsa Meson Poqueira - Easy Spanish Pork Loin in Almond Sauce

_
From  
  
 
 96 
  
     
  
 Normal 
 0 
 
 
 
 
 false 
 false 
 false 
 
 EN-US 
 X-NONE 
 X-NONE 
 
  
  
  
  
  
  
  
  
  
 
 
  
  
  
  
  
  
  
  
  
  
  
  
    
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
    
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
	mso-para-margin:0cm;
	mso-para-margin-bottom:.0001pt;
	mso-pagination:widow-orphan;
	font-size:12.0pt;
	font-family:Calibri;
	mso-ascii-font-family:Calibri;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Calibri;
	mso-hansi-theme-font:minor-latin;}
 
   "La Cocina de Mama" by Penelope Casas

From "La Cocina de Mama" by Penelope Casas

Sometimes you want something delicious and special but want it to be easy. And fairly fast. 

This is a perfect recipe for those moments. Uncomplicated (but you do have to think ahead and keep the Spanish dried red peppers and almonds in stock), easily put together and satisfyingly rich in taste. Is there anything else I need to say?

Carne en Salsa Meson Poqueira or Pork Tenderloin in Almond Sauce

from La Cocina de Mama by Penelope Casas

ALL YOU NEED IS: serves four (or two with leftovers)

1 teaspoon peppercorns

2 pounds boneless pork, preferably tenderloin, cut into ½-1 inch cubes

sea salt

2 to 3 tablespoons olive oil

1 7/8 to ½ inch bread slice cut from a French style loaf

20 blanched almonds

1 nora (dried sweet red pepper), core cut out with scissors and seeded

2 whole peeled garlic cloves

2 tablespoons dry white wine

2 tablespoons finely chopped tomato

1 bay leaf

½ cup chicken broth (or water)

In a mortar or mini processor, crack the peppercorns. Remove and reserve. Sprinkle the meat with salt and let sit at room temperature. Heat the oil in a shallow casserole and saute the bread, almonds, nora, and garlic. Remove to the mortar as each ingredient turns golden and the nora when it is slightly softened. Leave the oil in the pan. Mash the mortar ingredients well with ½ teaspoon salt, adding the wine a little at a time to aid the mashing. Reserve.

Reheat the oil and saute the meat until browned. Reduce the heat, add the tomato and bat leaf, and cook for a minute. Stir in the broth, cover and simmer for 15 minutes. Add the mortar mixture and peppercorns and simmer for 15 minutes more, adding more broth or water if necessary. Serve, perhaps with small boiled new potatoes.

Easy Spanish Marinated Pork Loin (Lomo de Cerdo en Adobo)

Best at Chelsea: Vegetables and Herbs