![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
This week's "try a new produce item every week" item was fava beans. (This may be a cheat because I think I've cooked them once before.) Also on tap was the other piece of pork tenderloin originally meant for last weekend.
Shell a bunch of fava beans and simmer in salted water until tender.
In the mean time, slice pork tenderloin across the grain into 1/2 inch slices. Heat some oil in a skillet and sear the pork on all sides then set aside. Brown a sliced onion in the same oil, then deglaze with a little red wine. Set the onions aside. Put about half an inch of red wine and a splash of wine vinegar in the skillet, plus a small handful of bay leaves, and heat to a simmer then add the pork back and simmer until the pork is cooked and tender. Remove the pork again and put the onions back in the pan. Add about a cup of tomato juice. Simmer until reduced to a thick sauce. Add the cooked fava beans and stir until the sauce reduces further to coat the beans. Combine in some attractive fashion with the pork so the pork gets a taste of the sauce. Consume.
The basic instructions I have for fava beans suggest removing the skins before cooking. I couldn't figure out how to do this and it seemed like too much trouble. After they'd been boiled, the skins looked like they'd pop off easily, but it would have been a lot of work to remove them even so -- and besides which, they seemed perfectly edible. So I didn't bother. The beans were nice -- sort of like edamame in flavor. In fact, next time maybe I'll just have them boiled in salt water without worrying about additional flavorings.
Shell a bunch of fava beans and simmer in salted water until tender.
In the mean time, slice pork tenderloin across the grain into 1/2 inch slices. Heat some oil in a skillet and sear the pork on all sides then set aside. Brown a sliced onion in the same oil, then deglaze with a little red wine. Set the onions aside. Put about half an inch of red wine and a splash of wine vinegar in the skillet, plus a small handful of bay leaves, and heat to a simmer then add the pork back and simmer until the pork is cooked and tender. Remove the pork again and put the onions back in the pan. Add about a cup of tomato juice. Simmer until reduced to a thick sauce. Add the cooked fava beans and stir until the sauce reduces further to coat the beans. Combine in some attractive fashion with the pork so the pork gets a taste of the sauce. Consume.
The basic instructions I have for fava beans suggest removing the skins before cooking. I couldn't figure out how to do this and it seemed like too much trouble. After they'd been boiled, the skins looked like they'd pop off easily, but it would have been a lot of work to remove them even so -- and besides which, they seemed perfectly edible. So I didn't bother. The beans were nice -- sort of like edamame in flavor. In fact, next time maybe I'll just have them boiled in salt water without worrying about additional flavorings.
