I woke up with all sorts of ideas yesterday. The kids have been excited about the Chinese New Year and want to go to China for the day. I decided to roast a whole duck and make dumplings, and pass out red envelopes with chocolate coins. But the ducks at Whole Foods were frozen solid. I bought a pork tenderloin and some Granny Smith apples instead. By the time I picked up the kids from two different schools, my son was sopping wet and ravenous and my daughter had her usual post-preschool blues. As this was the perfect recipe for a melt-down, I just pulled into China Grill. The kids ate grilled chicken with steamed vegetables and rice, and I ate Duck a la Peking (after dumplings). I made them try my food, and we brought duck home for my husband.
If I were to make the pork tenderloin, this is what I would have done:
2 Granny Smith apples, peeled and cut approximately in 1/2-inch cubes
1/4 cup golden (or red) raisins (optional)
pinch cinnamon (optional)
1 tablespoon canola oil
1 tablespoon sugar
1 pork tenderloin
salt and pepper
Preheat the oven to 375 degrees F. Place raisins (if using) in 1/2 cup warm water. Remove pork tenderloin from the refrigerator, sprinkle with salt and pepper and let it rest at room temperature. Prepare apples. Heat 1/2 tablespoon oil over medium heat in a skillet. Drain the raisins, and then add them to the skillet along with the apples, sugar and a pinch of salt. Cook, stirring occasionally until the apples are soft. You may add a pinch of cinnamon if you like.
Heat 1/2 tablespoon oil in a heavy oven-safe skillet over medium high heat. Add the pork tenderloin and sear on all sides. Put the skillet in the preheated oven for 5-10 minutes, depending on how "cooked" you like your pork. I use a meat thermometer and cook until internal temperature of about 145 degrees. Remove from the oven and allow to rest while setting the table, making a salad, rounding up the kids, or whatever else. Serve slices of tenderloin topped with warm apple mixture and green salad.
4 comments:
Thank you for making my life a little easier by sharing recipes that my family will eat. Those who know me know that I need all the help I can get when it comes to creating dinners.
Looking forward to starting on Sunday with the pork tenderloin----no need to rush into the kitchen quite yet. :)
Did you make it?
Well, my debut dinner was not what I had anticipated. After much procrastination, I decided to make the pork tonight, instead of Sunday night. For a wanna-be chef, it is not a good idea to rush ones first meal!
However, with that said, the dinner was deemed a success. First, I was quite impressed w/ my abilities to peel & quarter the apples, sauting with the required ingredients. They came out delicious.
The pork, however, got off to a slower start. After quite some time, I finally got the hang of "searing". Once the pork was placed inside the oven, I had imagined myself setting the table, making a salad and getting the kids ready (just like the blog suggested). Instead, I had a starving 6 year old who had to eat right then, a 14 year old who fell asleep in her bed and refused to eat and a hubby of almost 20 years, who only agreed to eat tonights dinner, if it was made "exactly" as directed.
The final score was 3 thumbs up and 1 not ready to cast her vote, as she still hasn't eaten yet.
I am looking forward to more recipes to refine (or actually start) my culinary skills.
Thanks for your help!!
The smallest thumb up is the highest compliment. It's those thumbs that make this process enjoyable. To sear, make the pan very hot and drop the meat in without moving it. It sticks to the pan until it's ready to turn, so move it only when there is no resistance. I find that non-stick pans don't work as well for searing.
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