if you didn't eat dinner at my house yesterday, you missed some seriously good eats
Cooking with
ladysea and/or mnfiddledragon is one of my favorite ways to spend my time and get some quality time with them. Last night, I got some great time with 'Sea.
'Sea came up with the excellent idea of making up a menu in advance, and involving the kids in its selection and preparation. So far, this has been going very well. We didn't have a plan for Tuesday as of Monday. We were getting rid of some wine (raspberry, not bad, but too strong for our tastes) when it occured to me that that would make a great marinade/sauce for pork. So, the Tuesday Pork Tenderloin Plan was born.
'Sea marinated the pork in the wine and some ginger while I was at work. After work and school conferences, we decided to make dinner and go to the gym after. That was probably a good idea.
We removed the tenderloin from the marinade, reserving the liquid. We rubbed it with Byerly's pomegranate rub, which rocks on pork and chicken. I seared the pieces in our new anodized aluminum pan until the rub was slightly caramelized and the meat had a pleasant GB&D crust.
We transferred the loins to the roasting pan with a little bit of Woodchuck Granny Smith cider and a bunch of carrots. We roasted in at 425 for about 30 minutes. While that was going on, we made some rice, and Sonya cooked some apples. It was not just like the normal sticky cooked apples you normally get at a restaurant. We cut the sugar down a lot, and replaced most of THAT with honey. They came out tasty and apple-sweet without seeming candied. We also made some corn.
A culinary first for me - I made a successful pan-sauce! I deglazed the skillet with some more cider, then added in the marinade, some vegetable broth, and bit of seasoning. I cooked it down until it had reduced to about half to concentrate the flavors, then added a bit of corn starch to thicken it. It tasted really good. I am very proud of myself.
Everyone loved dinner, especially the apples and the sauce. Even Bri, who doesn't particularly dig on swine, loved the tenderloin.
ladysea and/or mnfiddledragon is one of my favorite ways to spend my time and get some quality time with them. Last night, I got some great time with 'Sea.
'Sea came up with the excellent idea of making up a menu in advance, and involving the kids in its selection and preparation. So far, this has been going very well. We didn't have a plan for Tuesday as of Monday. We were getting rid of some wine (raspberry, not bad, but too strong for our tastes) when it occured to me that that would make a great marinade/sauce for pork. So, the Tuesday Pork Tenderloin Plan was born.
'Sea marinated the pork in the wine and some ginger while I was at work. After work and school conferences, we decided to make dinner and go to the gym after. That was probably a good idea.
We removed the tenderloin from the marinade, reserving the liquid. We rubbed it with Byerly's pomegranate rub, which rocks on pork and chicken. I seared the pieces in our new anodized aluminum pan until the rub was slightly caramelized and the meat had a pleasant GB&D crust.
We transferred the loins to the roasting pan with a little bit of Woodchuck Granny Smith cider and a bunch of carrots. We roasted in at 425 for about 30 minutes. While that was going on, we made some rice, and Sonya cooked some apples. It was not just like the normal sticky cooked apples you normally get at a restaurant. We cut the sugar down a lot, and replaced most of THAT with honey. They came out tasty and apple-sweet without seeming candied. We also made some corn.
A culinary first for me - I made a successful pan-sauce! I deglazed the skillet with some more cider, then added in the marinade, some vegetable broth, and bit of seasoning. I cooked it down until it had reduced to about half to concentrate the flavors, then added a bit of corn starch to thicken it. It tasted really good. I am very proud of myself.
Everyone loved dinner, especially the apples and the sauce. Even Bri, who doesn't particularly dig on swine, loved the tenderloin.