Published November 1, 2004.
A marriage of stovetop and oven cooking produced a flavorful and juicy pork tenderloin recipe. A pan sauce was a natural way to add flavor to the roast; the browned bits, or fond, left behind in the pan from the roast made the perfect base for the sauce. The 10 or so minutes that the meat spent in the oven gave us time to reduce vinegar or wine down to a glaze or to caramelize onions and garlic in the empty pan. While the meat rested, we could finish the sauce with fresh herbs or mustard or butter. The entire dish took us less than 30 minutes to complete.
A rasp-style grater is the best way to break down the garlic to a fine paste. Another option is to put the garlic through a press and then finish mincing it to a paste with a knife. If your garlic cloves contain green sprouts or shoots, remove the sprouts before grating--their flavor is bitter and hot. The initial cooking of the garlic off heat will prevent scorching.
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