Pork Tenderloin Braised with Pumpkin and Yam
- 2 tablespoons extra-virgin olive oil
- 1 to 1 1/2 pound pork tenderloin, cut in 1″ cubes
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 bay leaf
- 1 cup chopped tomato
- 2 cups free range chicken broth, approximate
- 1 cup carrot, peeled and sliced 1″ thick
- 1 cup peeled and chopped yam
- 1 cup peeled and chopped sugar pumpkin (not a carving pumpkin)
- several grinds freshly ground black pepper
- 2 teaspoons Herbes de Provence
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt, more to taste
Heat a Dutch oven or heavy-bottomed pot with tight-fitting lid over medium-high heat. When it is hot, coat the bottom with oil then sear the pork on all sides.
Remove seared pork with a slotted spoon and reserve. Sprinkle with salt and freshly ground pepper.
Turn the heat to low and sweat (cook without browning) the onion until translucent. Stir in the garlic and spices. Cook for another minute, stirring.
Add the seared pork, bay leaf, tomato and enough broth to barely cover. Cover with the lid and simmer for around an hour, stirring occasionally and adding more broth if needed, until the pork is tender.
Stir in the carrot, tomato, yam and pumpkin . Simmer until the carrots are tender. Adjust salt and pepper if needed, then remove bay leaf. Serve with the 2012 Westerly Côte Blonde.
–recipe and photo courtesy Tama Takahashi