Good lord, this was amazing last night. Pork tenderloin seasoned with my west Texas rub, browned in a skillet, and finished in the oven barded with bacon. To top it off, I made this delicious tomato fondue that came in a roundabout way from Julia Child.
What is tomato fondue? Is it like a cheese fondue? No. Apparently, it’s a recipe from a Julia Child cookbook published in the 1970’s, which Emeril Lagasse prepared on some television show. It really doesn’t make any difference WHAT you call it, it’s delicious, and it’s easy.
Below, you’ll find recipes both for cooking the pork and making the fondue . . . as well as the steak rub that is a constant member of my spice cabinet. You can season your pork tenderloin any way you like — you certainly don’t have to use the rub below.
Have fun cooking!
Ann
Pork Tenderloin with Tomato Fondue
For the Meat
- 1 single pork tenderloin (See discussion of Pork Tenderloin one piece vs. two — in Notes)
- 4 Tbsp West Texas Meat Rub, (See recipe. OR season with salt and pepper or your own preferred rub.)
- 3 Tbsp olive oil
- 3 strips bacon
- 1/2 cup chicken broth, (it really depends on how big your oven proof dish is. You may need more broth to cover the bottom of the dish.)
For the Tomato Fondue
- 1.5 cups tomatoes, (diced)
- 1/3 cup shallots, minced (Sub onion if necessary, and add 1/2 a clove of minced garlic)
- 4 Tbsp butter
- 1 Tbsp red wine vinegar
- salt and pepper, (to taste.)
- Rub a generous amount of the Texas Steak Rub all over pork tenderloin. Let it sit and season for 30 minutes to an hour, if possible. (If you don't have that much time to give it, even 15 minutes works well.)
- Preheat oven to 400°.
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Dice the tomatoes, mince the shallot.
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Add olive oil to a skillet on medium-high heat. Once the oil is really hot, brown the pork tenderloin on all sides — total time of 8 to 10 minutes.
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Once the tenderloin has browned, put it into an oven proof dish. Lay bacon strips along top and sides of tenderloin. Cover bottom of dish with a scant amount of chicken broth.
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Cook the tenderloin in the oven until done — about 30 minutes. Meat thermometer inserted into tenderloin should read 145°.
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Use the same skillet you browned the pork in to make the tomato fondue. Heat the leftover oil to a medium high heat. (Add a little more olive oil if needed)
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Cook the shallot over medium to medium-high heat until soft. Do not brown. Salt lightly.
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Add the tomato and cook for 2 to 3 minutes.
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Add the vinegar and cook for an additional 3 minutes. Taste the fondue. Add additional salt and pepper to taste.
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Once the pork tenderloin is done, remove it from the oven and let it rest for at least 5 minutes.
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Slice the tenderloin, pour a little of the meat juices over the top, and then spoon tomato fondue on top of that.
Feeds 3 – 4 people.
One piece or two?? Pork Tenderloin: depending on your butcher or grocery, pork tenderloin is often packaged with two tenderloins — since of course every hog has two . . . I am typically cooking for either just myself, or perhaps a couple of friends. So this recipe uses ONE of the tenderloins, not both. This will typically feed at least three people — or four, depending on appetite and what else you are serving.
My recommendation is — if you are going to cook both of the tenderloin pieces that you DOUBLE the tomato fondue. ‘Cause everyone is going to want plenty!
I’ve spent many holidays taking trips to far west Texas, and back in the 1990’s I had an amazing steak on one of my journeys. It was a combination of great meat, perfect cooking technique, and amazing seasoning. This is my version of that rub.
One more thing . . . if you want to serve the bacon with the pork loin, I would advise lightly cooking the bacon ahead of layering of the pork tenderloin.
West Texas Steak Rub
- 4 Tbsp kosher salt
- 3 Tbsp Ancho chili powder
- 2 Tbsp garlic powder
- 2 Tbsp Cumin
- 2 Tbsp sugar, (substitute Stevia if sugar is a problem)
- 1 Tbsp coarsely ground black pepper
- 1 Tbsp ground thyme
- Measure all ingredients into a bowl and mix very thoroughly. Store in an air-tight container.
- Be sure mix up or shake the rub ingredients before each use, as they tend to settle.
Apply liberally to steaks, or pork (we also love it on chicken) about 10 – 30 minutes before you plan to cook.
