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Monday, August 18, 2003 It's Kinda Like Jazz The weekend, after Friday's activities, was completely uneventful. Saturday I did some cooking for the first time in AGES and had a ton-a-fun! I totally meant to blog about it, but it slipped my mind, so I'll quickly run through it now. We are trying to eat all the food in our freezer, so I decided to make a pork tenderloin (one of my favorite cuts of pork.) I usually cook the loin whole, and usually wrapped in bacon. This time I took a page from Andrew's playbook and decided to break the loin down into medallions. About a year ago Andrew and I were jamming with a pork tenderloin and we made the discovery that rosemary ( a very classic paring with pork) worked really well with orange, so I was thinking along those lines as I set up my mise-en-place. But I only had lemons in the house. No worries, lemon works well with white meats, and Julie had been craving rosemary so I figured I would give it a shot. I seared off the medallions (cut about 3/4 of an inch think) and reserved them. For the "sauce" (really more of a relish) I caramelized some diced onion, adding finely minced garlic towards the end before deglazing with lemon juice. I then added a can of sliced mushrooms (scoff at the can if you must, but they are great to keep in the pantry for situations just like this) and maybe a 1/4 cup of chicken stock. Reduced that by about 70% and added the rosemary and lemon zest (and some tabasco). Plated the whole thing on a bed of mashed potatoes, garnished with a rosemary sprig and more zest and served it up. It turned out really really good. The brightness of the lemon helped offset the slightly over-salted pork (I brined the tenderloin for the first time and it came out a little too salty.) I hope to get back in the habit of cooking more regularly once we are settled in. posted by JMV | 8/18/2003 05:43:00 PM | |
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