Feeding the Ghoast

Pork Tenderloin with Lentils, Smokey Bacon and Merlot Vinaigrette


Feeding the ghoast


Spring Flowers




Your Hostess

New York is still in the process of shaking off its winter chill. Soon it will be a wealth of smells (both good and abhorrent), colors and people (also both nice and naughty). To celebrate and comfort, I made an adaptation from on of may favorites, the Wildwood Cookbook.

Menu:
St. Andre triple cream brie with flat bread
Pork Tenderloin with Lentils, Smokey Bacon, and Merlot Vinaigrette
Chocolates from Teuscher
Lush 2002 Sonoma County Cabernet

Recipe for four adapted from the Wildwood Cookbook:
Lentils
1 yellow onion
1 stalk celery
1 small fennel bulb
1 carrot
(all of the above finely chopped, I demolished them with my Cuisinart!)
1 cup French Lentils
2 1/2 cups water
2 tablespoons olive oil
salt and pepper
4 strips smoked bacon, in 1/4 inch slices

Vinaigrette
6 tablespoons olive oil
1 1/2 cups Merlot
salt and pepper

2 one pound pieces of pork tenderloin or the equivalent

In a medium sauce pan, heat 2 tablespoons of olive oil and sautee the vegetables until the onions are just browning, about 5 minutes. Add the lentils and toss to coat with oil. Add the water, salt and pepper (about 1 1/2 teaspoons of each or more). Bring to a simmer, partially cover and let cook until the lentils are tender (40 minutes or so).

In a skillet, cook the bacon until brown, drain on paper towels and set to the side. Pre-heat the oven to 400 degrees.

In a sauce pan, heat the Merlot and let reduce until there is about 1/4 cup. Whisk in the 6 tablespoons of olive oil and the salt and pepper to taste.

In a cast iron skillet or other oven proof pan, heat up a few more tablespoons of olive oil, thoroughly brown the pieces of pork. Put in the hot oven for 10-15 minutes.

Toss the bacon in with the lentils and pour the vinaigrette over it, tossing well. Serve with the pork sliced over it!