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Sunday, September 20, 2009

back in the saddle

There are a lot of projects going on at our new house. (Maybe we'll finish them all by 2012...) Sometimes, my friends volunteer to help with the work. Most of the time, when they hear what I need, they find an excuse to avoid it. Caleb, on the other hand, followed through on his promise to help me put up my metal storage shed. In the rain.

In return, I cooked dinner, and Tallie and Kaytie joined us. Sunday supper lives again! I'd forgotten how great it is to cook a real meal; we've been eating a lot of beans & rice, sandwiches, and take out. I'd also forgotten how much I like to feed people.

I roasted some sweet potatoes and blanched some asparagus (recipe to follow) to go with a roasted pork tenderloin. It was great!

Roasted Pork Tenderloin
(feeds 4-5)

2 pork tenderloins
1 tsp ground corriander
1 tsp paprika
1 tsp onion powder
1/2 tsp ground black pepper
1/2 ground chipotle pepper
1/4 cup olive oil
1/4 cup apple cider vinegar
garlic salt

Rinse the tenderloins and trim off the fat and silver skin. Place them in a glass bowl.

Dump the other ingredients (except the garlic salt) in the bowl, too. Goosh everything around so the pork is covered in the marinade. Marinate in the fridge for 8-10 hours.

Preheat the oven to 400 degrees.

Heat a couple tablespoons of olive oil in an ovenproof skillet over medium high heat. Sprinkle the pork with garlic salt. Sear the pork in the skillet, about 30 seconds or a minute on each side. (I used a skillet with low sides, and the splattering oil caught on fire. It was awesome.)

Put the pork in the oven and roast for about 8-10 minutes. I used a remote probe thermometer and took the meat out when the internal temperature was 150-155 degrees.

Let the pork rest for 5 minutes before slicing. While the meat is resting, make the...

Mustard Balsamic Reduction

1/3 cup balsamic vinegar
2 tsp Dijon mustard
2 tsp honey

Whisk everything together in a small pot and bring to a boil. Boil until reduced by about half.

Slice the pork into medallions and drizzle with the balsamic reduction.

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