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
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.