Subtle browned garlic adds deep flavor to pork tenderloin cutlets

It’s great to have roast garlic sitting around in the refrigerator, but all of us don’t have it when we need it.

We can be prepared with Plan B, however. Whole cloves of garlic, browned a little and then simmered until soft, add a not-too-biting flavor to pan sauces. It tastes deliciously roasted without requiring you to have the presence of mind to roast ahead.

You can make the following sauce for any meat: a chicken breast or thigh, a rib eye or other single-serving steak, or even hamburger patties.

As quickly as it goes together, it has a mellow, deep flavor that you might think only comes with long simmering. Canned chicken broth and thyme help there, but so do the brown bits left by meat on the bottom of the skillet.

Once you perfect this technique, you can use it for quick company dinners. Your guests will be impressed, and you won’t be worn out.

Pork Tenderloin Cutlets with Garlic and Shallots

1 pork tenderloin, about 1 pound

1/2 teaspoon salt

1/2 teaspoon (freshly ground) pepper

1 shallot, about 3 tablespoons minced

4 to 8 large cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon dried thyme, optional

14 to 16 ounces (about 2 cups) reduced-sodium chicken broth

Cut the tenderloin on a slant into 4 long cutlets. Sprinkle with salt and pepper. Peel and mince shallot; peel garlic.

Heat olive oil in a wide skillet over highest heat. When the skillet is very hot, add tenderloin pieces. Brown on one side, about 2 minutes, then flip and brown on the second side, about 3 minutes, reducing heat to medium so the pan residue doesn’t burn. Remove to a plate. Add shallot and garlic, and cook, stirring, to barely brown the shallot. (If you have any red or white wine, add a splash to the skillet now and let most of it boil away.) Add thyme, if using, and chicken broth, and let it boil on high heat, until reduced to about one-half cup, smooshing the garlic at the end. Replace pork in skillet, along with any accumulated juices, and cook about 2 minutes, or until heated through. Serve with cheese grits (cook the grits, and stir in grated cheese) and green beans.

Yield: 4 servings

Nutrition per serving: 229 calories, 11 grams fat (43 percent fat calories), 29 grams protein, 4 grams carbohydrate, trace of fiber, 531 milligrams sodium.