Monday, November 25, 2013

"I've never done this with a girl here before."

Vance was on vacation last week, although it certainly didn't feel like it! He had been studying for a big exam and writing a grant proposal. Not the relaxing week he had hoped for (and needed), but we celebrated Thursday with a great pork dinner. When we hit the hay the night before his test, we were drifting off when he said, "I've never gone to sleep with a girl in my bed the night before a big exam." I assured him that I would be no bother and we zonked out.
Pork tenderloin is a serious go-to in my culinary repertoire. Marinate, sear, roast, rest, slice - it is ready fast and can be fixed in a variety of ways, plus leftover pork is great.
Maple-Dijon Pork Tenderloin with Braised Red Cabbage & Sweet Potato-Kohlrabi Mash
2-3 small kohlrabi, peeled and cubed
1 large sweet potato, peel and cubed
small or half of a large crisp apple, peeled and cubed
1 teaspoon butter
1 teaspoon cinnamon
Preheat oven to 425 degrees. Toss kohlrabi, sweet potato and apple cubes in a bit of EVOO with a generous amount of S&P. Spread in a single layer on a baking sheet. Roast for20 minutes - turning after 10 to ensure all sides bake well. When tender, place in a large bowl of food processor with butter and cinnamon. Pulse until everything is mashed to the consistency of your liking.
Maple-Dijon Pork
Prepare marinade - this recipe makes about 12 or so ounces. I used some for the pork marinade, and jarred the rest for salad dressing.
In blender, combine:
1/4 balsamic vinegar
1/4 cup good maple syrup
1-2 tablespoons dijon mustard
2 garlic cloves, minced
generous amount of Kosher salt
ground black pepper
1/2 cup EVOO (adding slowing while blending or periodically to create emulsion)
In shallow baking dish, pour some marinade over two pork tenderloins (with some additional S&P). Ensure all pork is covered and marinate overnight. Preheat oven to 425 degrees. Roast pork for about 15 to 18 minutes. Allow to rest for 5 minutes and slice thinly.
 Pork & Vegetable Spring Rolls
I wanted to use up leftover pork on Sunday so I made some delicious spring rolls with dipping sauce. Great recipe on Macheesmo - directions on spring rolls wrapping too. I added some fish sauce, soy sauce and a jalapeno pepper to the peanut dipping sauce - needed a bigger kick of flavor.
Leftover pork tenderloin is great for pork fried rice, Cuban sandwiches -- or just eating cold with some cheese - yum! Enjoy!

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