Katie's Confit
One of my favorite blogs is "Thyme for Cooking" written by Katie Z, who also hatched the idea of the holiday herb exchange last year. Whenever I have an extra minute or two, I click on over there to see what she's making for dinner.This time, her Red Wine Shallot Confit really had me drooling, so I nipped out to the store to get some shallots and whipped up a batch to serve with my pork tenderloin for dinner.
The confit is a wonderful combination of sweet and savory, perfect with the pork. It's easy enough to make, I usually have all the ingredients on hand, and it made my humble pork tenderloin into something really special. I didn't have time to try her crust for the tenderloin but it was really delicious even without it - the confit made it so! I will save this recipe and bless Katie for sharing every time I use it.
posted by Zoomie at
8:50 PM
4 Comments:
Aw, Zoomie, pork tenderloin isn't humble. It's ethereal.
I guess it's even better with Katie's onion jam! Nice.
Thank you, thank you! I'm so glad you liked it!
And it looks even better with all that beautiful spinach!
Cookiecrumb, I love it, too, but always think of pig as humble, thanks to Charlotte.
KatieZ, super yummy, like so much that you make! I'm looking forward to retirement when I can try some of the more time-consuming goodies I see on your blog!
Hi All,
I will add that the pork and onion combination was _great_ in an omelette the next morning!
MB
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