When I was a little girl we had a pig. Her name was Cecilia and she was already there when I was born. I loved Cecilia and thought she was a pet
Pate-stuffed pork tenderloin adapted from 60-minute Gourmet
2 pork tenderloin
3/4 cup smooth pate (I used truffle mousse)
1 clove garlic, peeled and crushed
1 tbsp chopped fresh thyme
3 tbsp chopped fresh chives
Salt & pepper
2 tbsp butter
1/3 cup finely chopped shallots
1 cup sliced mushrooms
1 cup dry sherry
1 cup dry white wine
1 tsp mustard, preferably Dijon
1/2 tsp Worcestershire sauce
1 cup heavy cream
1. Using a sharp knife, split the tenderloins lengthwise, taking care not to cut right through.
2. Combine the pate, garlic, thyme and 1 tbsp of chives in a mixing bowl and blend well.
4. Add the shallots and mushrooms to the skillet and cook, stirring, about 2 minutes. Add the sherry, wine, mustard and Worcestershire sauce. Stir to blend.
5. Bring to a boil, then cover closely and simmer 35 -40 minutes, turning the pork occasionally.
6. Remove the pork from the skillet and keep hot. Increase the heat and cook the liquid down until reduced and thickened. Add the cream and cook down about 2 minutes. Add salt & pepper to taste and add the remaining chives.
7. Slice the pork, removing the string, and arrange on a serving platter spooning the sauce over it.
and feel really guilty...or not.