“I can’t take this long distance relationship anymore. Fridge, you’re coming to my room.”
After a few months of kitchen re-do I find that I’ve acquired a skill I didn’t even know I would come to cherish more than buffalo chicken wings. Or something. I’ve learned how to simplify recipes.
Here is an example of a recipe that has a person mix a bunch of herbs, marinate a pork roast, sear the pork, and finally, transfer the pork to a roasting pan for a big finish in the oven. My adjustment to this recipe makes it easier and faster.
2 pork tenderloins, silverskin removed
2 T balsamic vinegar
1 T olive oil
1 T soy or tamari sauce
1 T Penzeys Mural of Flavor
1 t garlic powder
1 t pepper
Cooking oil for searing along with a bit of salt
Place the marinade ingredients into a bowl and whisk. Place the tenderloin into a large, self-sealing plastic bag. Pour the marinade in and squish it all around (a culinary term) Place the bag into the fridge for 4 hours or more. Turn the bag occasionally if you remember. Maybe set a timer for 30 minutes.
Preheat oven to 425 degrees.
When you’re ready to prepare the tenderloin, heat the oil in an oven-proof frying pan, sprinkle the tenderloin with a bit of salt, and sear it quickly on all sides. Pour marinade over the tenderloin and place the pan into the pre-heated oven for 15 minutes. Baste the tenderloin and roast for another 5 to 10 minutes, depending on you belief about pork and doneness.
Remove the pan from the oven and tent it with foil. Then allow the meat to rest for about 10 minutes. The tenderloin will continue to cook while it rests.
Slice the tenderloin. Place it onto a serving platter. Lovingly drizzle with the marinade. This dish goes well with roasted veggies or peanut M&M’s. Just checking to see if you’re reading all the way to the end. Bless your heart.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.