Igme lashed through northern Philippines today. Despite the distance, we were severely affected. Electric power went out around lunch time and was restored around 8.00 p.m.
On schooldays, I don’t usually cook anything complicated for lunch. It’s usually a simple vegetable dish with just myself and the househelp at home. With the househelp gone for a short vacation (to see an herbolario), I would have opted for a sandwich. But, classes were suspended because of the typhoon. The kids wouldn’t have settled for a sandwich especially since they already had sandwiches for breakfast. It had to be a real lunch. I had to put down F. Sionil Jose’s Tree which I was re-reading for, I think, the third time in so many years.
Pork lomo, or tenderloin, takes a very short time to cook. Trimmed correctly, it is fatless. To keep it from drying up during pan frying, keep the heat very high to brown the outside without overcooking the inside.
The cream cheese sauce is actually a variation of the basic white sauce. I just added small cubes of quickmelt cheese towards the end of cooking and let them melt in the sauce. It’s a hit with my kids. They were actually pouring the sauce over their rice.
The following recipe is good for three persons.
Ingredients :
1 pork tenderloin
1/3 c. of margarine or butter (for pan frying the pork)
1/4 c. of butter
11/2 tbsp. of all-purpose flour
2 c. of fresh milk
120 g. of quickmelt cheese cut into very small cubes
salt and pepper
chopped parsley for garnish (optional)
Cooking procedure :
Cut the pork tenderloin diagonally into 3/4″ thick slices. Season with salt and pepper.
Heat a large skillet. Melt the butter or margarine until it starts to clarify. Over high heat, cook the pork tenderloin slices until brown, turning over once to brown the other side. Using kitchen tongs, lift the browned pork tenderloin steaks and transfer to a plate. Keep warm.
Make the sauce. Melt the butter in a small sauce pan. Add the flour all at once, stirring. Cook over medium heat for 2-3 minutes to “cook” the flour. This process will eliminate any floury taste in the sauce. Pour in the milk, little by little, stirring constantly. When all the milk has been added, drop the cheese cubes. Continue cooking, stirring, until the cheese cubes melt completely. Turn off the heat and season with salt and a little pepper.
To serve, place 2-3 pieces of pork steaks on the individual plate and spoon some sauce over them. Sprinkle with chopped parsley.
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proost!! (dutch for cheers)
hi ms connie! i cooked this yesterday for lunch. i don’t know what else to do with the porkloin that my in-laws sent us all the way from baguio…so i searched your site for pork loin or lomo recipes. I was about to try the asado but i have little time left for lunch so i opted to cook this one. medyo hesitant lang ako about the cream cheese sauce. alam mo na husband does not want to try other “lasa” kung ano nakasanayan yun lang ang gusto. anyway, niluto ko pa rin. kung ayaw man nila ng cheese sauce…they can still eat the fried pork di ba. aba…nagustuhan ang sauce! naubos ang fried pork…pati fried chiken -ni-dip sa cheese sauce. thanks, thanks to you!
may natirang cheese sauce…naalala ko may binili akong tortilla..nilagay ko dun and added some garlic for a cheese and garlic quesadilla (ala mexicali kuno) hehe. and ham naman sa iba para cheese and ham quesadilla. naubos ang sauce. nilagay ko sa freezer for my son’s baon in school.
hi hellow sarap ng mga nakahndang potahi sa mesa….sing sarap ng nag loto…….sana palaging ganyan ang olam ko araw araw…….
Hi Connie! do you have the chicken or cheese quesadilla recipe? Mala mexican…he!he!he! How about salsa do you have too ba?