Well, Sunday I ran out of steam and we had the leftover Shepards pie.  I find it interesting that some days are filled with unbearable pain and other days I’m fine.  Anyway it is Monday and I fixed Geoffry Zakarian’s pork tenderloin with Turnips.  I only needed 1 C of turnips, diced but Jim bought 2.  I diced them all as 1 C of vegetable for 2 people is not enough vegetables in my opinion.  So some of the timing is off.  It took longer for the turnips to cook, in fact double.  I also skipped the chives.

Ingredients:

1 t ground cumin

1 t garlic salt

1 t dried oregano

1 t mustard powder

1 pork tenderloin cut into 8 medallions

Kosher salt

2 T canola oil

3 scallions, minced

2 cloves garlic, minced

1 C turnip dice (1/4”), tops reserved (Good luck finding turnips with the tops on.)

1/2 C white wine

1 C chicken stock

2 T unsalted butter

1/2 t fresh rosemary, minced

1/2 C grated Parmigiano-Reggiano

Chopped fresh chives, for garnish

Directions:

1. Combine the cumin, garlic salt, oregano, and mustard powder in a small bowl.  Sprinkle the pork medallions on all sides with salt, followed by the rub.
2. In a large straight-sided sauté pan, heat the canola over high heat until it begins to smoke, the turn down to medium.  Add the pork medallions and sear until caramelized on one side, 3-4 minutes.  (I did 3.)  Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees, F. about 3 more minutes. Remove the pork and set aside to rest.  
3. Return the pan to the heat and add the scallions and garlic.  Cook over low heat until softened, about 3 minutes.
4. Add turnips and cook, stirring to coat the vegetables, for 1 minute.  
5. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan.  Bring to a simmer over medium heat and rescue by 3/4, about 5 minutes. (Mine took longer as I had much more than 1 C of turnips.)
6. Chiffonade 1/2 C of the turnip greens and add to the sauce with the butter and rosemary.  
7. Return the pork and any accumulated juices to the pan.  
8. Remove from the heat and top with the Parmesan.  
9. Divide among plates and garnish with chives.  

Pork Tenderloins typically way about a pound.  So I am going to sign this to be for 4 people.  However, if you follow the recipe, each person would only get 1/4 C of vegetable.