So the sous chef and I are pretty much permanently scarred from having leather-like pork chops as kids […love you, mom]. So in all the time we’ve known each other, pork chops are just not something we’ve ever had the desire to cook – probably because no amount of sauce could have saved them, and that’s an unfortunate deal breaker [’cause you know how we roll #kneedeepinsauce].
But don’t get me wrong – we’ve made no secret of our love for pork, because, you know, #baconislyfe. So it’s not like we’ve totally ruled out pork my friends, and I have to say, this pork tenderloin was ah-mazinggg.
The panko gives such good texture and the pork itself is so tender. In fact, I almost went so far as to say that you don’t even need the sauce here [yes, GASP]… but then I started to question whether I even know who I was anymore, and quickly decided I would never do something like that and betray one of my most core basic values. WHEW, crisis averted.
Not to mention, this sauce is soooo good [and, um, made with all the wine… and naturally you should drink the rest]. And so let’s just say that the combination of a crispy, tender pork and savory, creamy sauce = what my dreams are made of.
Now I if you’re all asking youself “but wait, I don’t get it, it’s like summer and this is like fall….” stop yourself right there, my friend, because recipes like this just can’t be tamed. Recipes this good know no bounds, and should be made every. damn. season.
That’s all, folks.