Cooking is like love. It should be entered into with abandon or not at all.

Harriet Van Horne

Friday, November 16, 2007

Pork Tenderloin Dinner

I was walking to my bus stop today when the bus I needed to be a passenger on to take me to my college whirled past me. After my initial damning of the whole Kingston Transit system I got over the fact that I would be missing class and I decided to make the best of a bad situation.

It was a particularly cold day and my boyfriend works out side. Since I had the whole afternoon I thought it was the perfect opportunity to surprise him with a nice warm meal for when he got home.

On my unexpectantly early walk back home I stopped at the grocery store and picked up somethings. As I scooted around the grocery store ideas bounced into my head: pork would be nice, and what would go well with our porcine meat? Seasonal flavors I decided. Apples and Brussels Sprouts and Chestnuts, and Savory would take center stage.

When my boyfriend came home I had dinner waiting: Pork Tenderloin seasoned with a Savory rub, Roasted Potatoes, Golden Crusted Brussels Sprouts and Chestnuts, and a zesty Apple Chutney.

The Brussels sprout recipe came from My boyfriend and I both agree: delicious. We weren't huge fans of the chestnuts, but they aren't called for in the original recipe. Just be careful, when she says to be sure not to have the heat up too high, she means it. My Brussels sprouts ended up a little too 'caramelized' but they were still really tasty.

Roasted Pork Tenderloin
  • For the tenderloin, its pretty simple.
  • Season with a dry rub of salt, pepper, and dried savory. I let mine sit in the fridge for a hour or so, but this isn't necessary.
  • Put in a roasting pan, roast at 325 degrees for about 45 minutes to an hour.
  • At this point add in what is called a Mire Poix, which is just onions, celery and carrots diced with a ration of 2 parts onion to 1 part celery and carrots. For this recipe add an apple diced as well. Put this mixture into the roasting pan with the pork at the hour mark.
  • Continue to roast until the pork is done, which will be another 45 minutes to an hour. The internal temp should be 71 degree C.
  • When done, remove from heat and allow the roast to rest for 20-30 minutes, be sure to cover with some tinfoil and poke a few holes to let steam escape.
  • If you want you can make an easy gravy:
    • Continue to roast the Mire Poix (put the oven up to 400) until they are nicely browned
    • Take the pan out of the oven and set it on a burner set to medium heat
    • Using about 1 1/2 -2 cups stock (you can make it from a bullion cube) deglaze the pan (basically just pour the stock in and continue to cook until all the little brown bits come off the bottom of the pan)
    • Strain the whole thing, reserve the liquid.
    • In a frying pan melt 2 tablespoons butter, add in 2 tablespoons flour (this is called a Roux),
    • Cook, stirring constantly until it reaches the color of peanut butter
    • Add in the stock, and stir constantly until smooth and thick, and you've got homemade gravy.

Apple Chutney

1 medium onion- chopped
2 tart apples- diced (Granny Smith work)
1/4 cup apple cider viniger
1/4 cup brown sugar- packed
Zest of 1 Orange
1/2 teaspoon Ground Clove
1 Tablespoon Honey

  • Combine all in a saucepan
  • Bring to a boil
  • Reduce to a simmer
  • Cover and simmer for 40-50 minutes
  • Uncover and if there is too much remaining liquid cook for a few minutes uncovered to evaporate it

Roasted Potatoes

This recipe is based on one from with some changes to better suit the rest of the flavors of the dish

6 large Yukon Gold Potatoes
3 Cloves of Garlic
1 Egg Yolk
1/2 Cup Honey
Juice from 1/2 Orange
Zest from 1/2 Orange
1 Tablespoon Fresh Ground Nutmeg
1 cup- 1 1/2 cups Olive Oil
Salt and Pepper to Taste

  • In a food processor puree the garlic.
  • Add the honey, orange juice and zest, egg yolk, nutmeg, salt and pepper.
  • As the mixer is running SLOWLY add in the oil (essentially you are making a flavored mayonnaise.
  • Only add in as much oil as needed to make the dressing thick enough to stick to the potatoes (about the same thickness as sour cream)
  • Wash and cut the potatoes, you can cut them however you want, just remember the small the cut, the quicker they will cook
  • Toss with the dressing
  • Put in a pan (highly recommend covering the pan with parchment paper), sprinkle with salt and pepper
  • Roast at 400 degrees for 15 minutes
  • Take out of the oven and toss to redistribute the dressing and make sure the potatoes will be evenly browned
  • Roast for another 15-20 minutes, until potatoes can be easily penetrated with a fork
All in all the boyfriend (and myself) were happy and impressed with the meal. All of the flavors worked well together but we ESPECIALLY liked the apple chutney with the pork. The tartness of the chutney brought out the sweetness of the pork, while the orange and savory mingled together in an unique combination. It was an amazing pairing, especially when eaten together in the same bite, definitely made the meal.

At least I can justify missing my class by saying I did some extra homework right? Honestly, there's nothing better than being in culinary school. I can actually justify spending the whole afternoon in the kitchen.

1 comment:

your lovely sister said...
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