Pork Tenderloin Braised In Milk

It doesn’t look like much but the pork turned out so tender you could cut it with a quick glance.  I had no idea cooking in milk was a thing until I saw the recipe in the NY Times food section.  I had a tenderloin and a jug of milk, handy so I gave it a go.  The milk curdled right away but I hung in there with the recipe and strained out the onions and the milk solids.  They were tasty, the recipe suggested they be served on the side but I ended up adding them back to the gravy and running the stick blender to make them into a thick sauce,  Kitchen Bouquet darkened the sauce quite nicely.The first dinner we had was forgettable – sides of a rice pilaf because I had run out of my preferred wild rice mix and some canned corn.  It was better today with the fried potatoes – and much prettier!

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More Porchetta

dsc_2156-1600x1200The other half of that pork belly I bought back from Behrmann’s.  I bought an additional small tenderloin to wrap up inside.  I butterflied it and pounded it flat and gave it a smear of  the same rub as I used the last time:  Rosemary, sage, thyme, garlic, fennel fronds, toasted black peppercorns and fennel seeds all processed into a paste with a little olive oil.dsc_2154-1600x1200I did the rub on the meat side and a salt/baking soda rub on the skin side and left it to dry in the fridge, skin side up, for 2 days.  I set it out on the counter at room temp for a couple of hours this morning, then rolled it up and tied it.  It spent 4 hours in a 300 oven on a rack.  I pulled it and drained the fat from the pan, cranked the temp on the oven to 500, and gave it another 30 minutes or so, checking every 10.  It’s a wonder it didn’t set off the smoke alarm.

Sous Vide Pork Tenderloin

20161105_1638041600x1200I bought a pork tenderloin at  the store today, it seemed pretty big – I thought it was two packed into the same bag like they do.  Nope!  I decided to do the sous vide thing because tenderloins are so easy to overcook doing them the regular way.  I set my circulator to 150 degrees and left it in for 3-1/2 hours.  No marinade, just salt and pepper, and I enclosed a sprig each of thyme and rosemary.20161105_1757501600x1200It came out with just a bare hint of pink.  I’m pretty old school and a bare hint is about all I can tolerate despite assurances that 145 degrees is the new, safe, temperature for pork.  The Serious Eats guy has a pretty good take on sous vide pork here.  They have a pretty good color chart, 150 degrees is considered medium well done.  I made a simple pan sauce by reducing some of the liquids that collected in the bag and adding a pat of butter.  It didn’t really need anything, juicy as it was.20161105_1738151600x1200I can’t get enough of these fried potatoes.  I par boiled them for five minutes then cooled them in running water.  Dry them on a towel and fry them in duck fat if you can  get some, you will not be disappointed.

Greek Pork Tenderloin Gyros

20161021_1710341600x1200Sliced some of that tenderloin thin and warmed it under the broiler for a another take on gyros.  Pretty good!  Much garlic!  I will take the occasion to complain about Kroger’s store brand Greek yogurt.  Too thin, funny texture, didn’t taste as good, won’t buy that stuff again.

Greek Marinade – Pork Tenderloin

20161020_1557121600x1200We saw this on one of our TV shows, the diner guy chopped a pork tenderloin into smallish pieces, put them into a small hotel pan, and started adding marinade ingredients.  I scribbled them down as best I could because we had just bought a tenderloin and this looked like a great recipe:  Olive oil, lemon juice, lime juice, garlic, oregano, salt and pepper.  He said cover and refrigerate for a week.  OK.  We nearly forgot it because it was in the basement fridge but we got it out in time.20161020_1621181600x1200I wish I had let the grill heat better but I was afraid to overcook the meat.  I brushed it with garlic oil while it was on the grill and that really flared up.  I did manage to get a touch of brown on there.  It was really tender, and the garlic was prominent.  I think the long marinade in lemon/lime juice had o lot to do with tenderizing it.20161020_1621281600x1200I served it over a bed of wild rice with a side of Brussel sprouts and corn sauteed in duck fat.

Sammich Pr0n – Pork Tenderloin

DSC_1864 (1600x1060)Pork tenderloins, pounded thin, make for fine sammiches.  I floured this one, dipped it in egg, and then into bread crumbs.  Fry in a half inch of 325 degree oil – too hot and the bread crumbs will burn.  They will cook pretty quickly being all thin like that.  I stirred sambal chili paste into mayo for the garnish spread on it but you can use whatever suits you.  I had no lettuce or there would be some on there, shredded just so.

Brussels Sprout Salad

DSC_0238 (1600x1060)I found this recipe while looking for salad ideas and decided to give it a try.  It’s pretty good, not change your life good but it is a nice change of pace.  My mandoline doesn’t like the little fiddly jobs so I used a knife but it went pretty well, I didn’t do a whole lot of them.  I added a packet of Splenda to mine, and a splash of rice vinegar because I thought it needed just a tad more tart.DSC_0239 (1600x1060)The meat of the menu was this pork tenderloin all pounded thin and breaded.  I ate mine with a little chili sauce.  The plate was rounded off with more of that loaded potato salad.  I made a different batch with red potatoes this time but otherwise about the same.  I did drop a glob of yogurt in with the sour cream and mayo for the dressing.DSC_0240 (1600x1060)

Sammich Pr0n

DSC_0170 (1600x1060)This is made from leftover breaded pork tenderloin that has been sliced and covered with my Awesome sauce, a handful of Italian blend shredded cheeses and then toasted on half a baguette.DSC_0180 (1600x1060)My local Kroger has a decent deli department, they have the usual cheeses and meats and a limited selection of baked goods.  This is made from a bolillo roll that they offer on occasion and is filled out with sliced ham, corned beef, and Swiss cheese – topped with slaw in a vinaigrette dressing.  I toasted the sandwich open faced to get a good melt with the cheese and a nice toasted crust on the roll before adding the slaw.DSC_0187 (1600x1060)You’ve seen most of this before, the meat filling is leftover from the gigli pasta dinner that also had some of this asiago focaccia on the side.  I put this together in the same manner as the ham and slaw sammich above.  The cheese this time is a slice of provolone that seemed more in keeping with the theme.