Braised Pork with Texas Caviar

YourGayHusband Tip of the Day:
Try a Recipe from your local News Paper

Pork Tenderloin w/
TX Caviar and Mash Potatoes
The other night we went over to our friends house for dinner. This is the same friends who gets recipes from the News Paper and tries them out on us. They are always really good. He is also responsible for the Southern Blueberry Crunch recipe. Having homemade dinner with friends is one of my favorite things to do.

Here is how to make it ...







2 slices bacon cut 1/2"pieces
2 pork tenderloins
1 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
2 onions sliced thin
2 cloves garlic minced
1/2 cup dry white wine
1 cup canned chicken broth
1tsp wine vinegar
3 cloves
2 bay leaves
1 sprig fresh rosemary or 1/2 tsp dry


In a large, deep frying pan or dutch oven, cook the bacon over moderate heat until crisp. Remove with slotted spoon. Season the pork loin with salt and pepper. Increase the heat to moderately high [THIS IS CRITICAL TO GET SUFFICIENT BROWNING]. Put the pork in the pan and brown all sides, turning, about 8 minutes in all. Remove. Reduce the heat to moderate and add the oil to the pan. Add the onions , apple and garlic and cook, stirring occasionally, until the onions are golden, about 5 minutes. Add the wine and simmer for 3 minutes. Stir in the broth, vinegar, cloves, bay leaves, rosemary and the pork with any accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is done, about 10 minutes.

Remove the meat from the , transfer to a carving board, and leave to rest in a warm spot for 5 minutes. Simmer sauce until it thickens slightly, about 3 minutes. Remove the bay leave, rosemary sprig and cloves. Cut the meat into thin slices and serve topped with sauce.

Make 6 servings.

Texas Caviar
2 - 15oz cans black-eyed peas drained and rinsed
1 - 15oz can black beans drained and rinsed
1 - 11oz can of corn
1 large red onion chopped
1 green bell pepper chopped
1 red bell pepper chopper
1 Jalapeno pepper finely chopped [optional]
1/2 cup chopped cilantro
juice of 1 lime
Cumin Vinaigrette [recipe follows]


Mix all ingredients and let marinade in the fridge for several hours. Overnight is OK.

Cumin Vinaigrette: Combine 2/3 cup apple cider vinegar, 1Tbsp Dijon mustard,1 1/2 tsp ground cumin, 1 tsp minced garlic, 1 tsp black pepper, 1/2 tsp salt. Whisk in 1/2 cup olive oil.


This entire meal was great. I hope you enjoy it as much as we did. Thanks Greg !
Til Later,
YourGayHusband