tenderloin


P7250133
When R. and I were on a road trip last month, we stayed at her aunt’s house and enjoyed some cable television (a rare luxury!).  We happened to catch “All Star Grillfest” on the Food Network, which caught my eye since it was at my old stomping grounds on South Beach.  Since I am a huge fan of pork tenderloin, this recipe stuck in the back of my mind.  We did a little adaptation, substituting this and that, and it was still tremendous.  I just had some leftovers and I repeatedly exclaimed to myself over how delicious it is.  We had a few snags making it, but expect it will go much smoother next time, and it should only take about 30-40 minutes! We’ll definitely make this again.

(more…)

dscf3531

R. had taken over the meals for a few weeks to let me focus on a lecture I had to write.  In return, I’ve been trying to make some special meals for her this week.  Since I love to try new seared tenderloin recipes (and since she wasn’t there to see me sneaking chocolate into dinner), I went for this recipe.  It was really good, something I want to try again.  In the recipe below I’ve decided to cut the salt in half (it was a bit overpowering in ours, and beyond that probably unnecessary with all the other flavors involved).  The rice was a real revelation–just dropped some cloves, cardamom and cinnamon in the rice maker and it made a real difference.

(more…)

While we do a pretty good job faking our way around the kitchen, when it comes to the grill, R. & I are ridiculously inept.  But the only way to get better is to practice, right?  Tonight, with the beginning of classes right around the corner, we gave it the old college try and wound up with our third straight meal that garnered enthusiastic thumbs-up from the both of us. (more…)