In lieu of actual winter cooking classes, I thought it'd be nice to revisit some of our favorite recipes and techniques over the next few, cold months! We made this recipe in the "Braising Class" several times at it always came out well. Though not a traditional long-braise, it's a good recipe to introduce you to the technique of moist-heat cooking.

The best vessels for making a "braise" are short, heavy pots with a tight fitting lid and small handles. These pots have many names: French ovens, Dutch ovens, casseroles, cocottes, kettles, and stew pots. They can be made from cast-iron (Lodge), enameled cast-iron (Le Crueset, Staub), stainless steel (All-Clad), oven-only ceramic (Le Creuset), flame-proof ceramic (Emile Henry). 
The cone-lidded ceramic vessel used to make Moroccan stews or "tagines," has also become a popular shape for braises and stews.  The vessel, also called a "tagine"  is now available in cast-iron, stainless steel and flame-proof ceramic. (IN THE PHOTO, I'm using Emile Henry's tagine to make this recipe!)

Quick-Braised Pork Tenderloin with Brandied Curried Carrots and Shallots  

Adapted by Jessica Bard from recipe by Oliver Berté for Emile Henry

Serves  3 to 4

2 teaspoons curry powder

3 carrots (about 1/2 lb), cut into matchsticks

3 tablespoons olive oil

1 pork tenderloin (about 1 1/2 lbs), cut in half crosswise  (or 3-4 pieces)

2 tablespoon butter

6 small shallots, peeled and halved root to stem

1 teaspoon sugar

1 bay leaf

3 tablespoons brandy

Kosher salt and freshly ground black pepper to taste

1. In a large bowl, toss the curry powder with the carrots and set aside.

2. Heat the oil in a round stew pot with tight fitting lidover medium-high heat. (Emile Henry's 18cm flame-proof ceramic pot or small tagine  or 4-5 qt Dutch oven works well)

3. Season the pork pieces with salt and pepper. Add to the pot and sauté on all sides until browned, about 4 minutes total. Remove to a dish and set aside.

4. Add the butter and shallots to the pot. Cook for 3 minutes, stirring often.

5. Add the sugar, carrots, and bay leaf and stir to combine. Cover and cook over low heat for 4 minutes.

6. Add the brandy and stir to release any browned bits from the bottom of the pan.  Set the meat on top of the vegetables, cover, and cook without opening for 20 minutes.

7. Let rest, covered, for 5 minutes before serving.