Company Pork Tenderloin

My folks came over for dinner the other night. It is nice to have them over for dinner, they had me over for dinner many years. I wanted to make something special and I have been saving this recipe just for that purpose. Although we get together most Sunday nights with them and my brother's family, this was more formal. I actually called Mom, set the date and time, and ended the phone call with, "OK, I'll see you tomorrow night at 6:30." Yes very proper of me.


We dined on this Pork Tenderloin recipe, Crash Hot Potatoes from The Pioneer Woman, bread, and something else. Everyone loved the dinner. Mom said that this Tenderloin was her new favorite tenderloin. Have you ever had Pork Tenderloin rubbed with cumin, chili powder, and cinnamon. No? I didn't think so. How about that same rubbed tenderloin topped with spicy, garlicky brown sugar that forms a delectable crispy crust while roasting? I didn't think so either. Well now you can. Try it this weekend and wow all your family and friends.

While eating, my Dad just sat there and "moo'd." That's what my Mom calls it when Dad is eating and saying, "Mmmm, mmmm, MMMM!" I call it "mmmm'ing" but she calls it "moo'ing." The dinner was fantastic as well as the company, especially when the company does all the dishes. I'll make this meal again and probably invite those people again too.

Now look a this picture below. What on earth is that thing at the bottom of the picture. A UFO? Unidentified Food Object. Hmmm. Any guesses? Stay tuned for the answer on Monday. Ma and Dad don't let the answer slip. Or you either, Himself. It's a cliff-hanger...hanger...hanger...


Oh look more aliens. Naw, these are what the kids ate for dessert while the adults ate.....another blog mystery. These are Orange Sherbert/Vanilla Ice Cream Push Pops with a gum ball at the bottom because, by golly, that's how I got them from the ice cream man when I was a little girl. There is no ice cream man in my parts so I make these for my little ones. Oh the memories.


This is what happened to Littleness' gum ball. She is 5 and reads at the 2nd grade level and got in line twice when God was giving out curiosity. "I don't know how it got there" was her first response but then I got this out of her, "I did it on pupose (she can't say her "r's"), I wanted to see what would happen." A 15 minute spa session with blobs of peanut butter, enduring mom laughing while grabbing the camera, and a bath in the afternoon is what happened.


She's a doll though.

Apologies- Mexican Style Shredded Pork

Oh boy she is apologizing, what did she do now? I did not do Mexican Style Shredded Pork justice when I blogged about it a few days ago. I embedded this poor recipe in some cockamamie story about sailing just because the dumb pot in which I cooked it reminded me of Dad's Mirror Dinghy. And to top it all off, my Dad said I exaggerated the story. Excuse Me! I'm an artiste and student of the English language. One doth not exaggerate, she embellishes, accessorizes, and weaves a wondrous tale, but never exaggerates. When Pi Patel, in "Life of Pi" by Yann Martel, asked the Japanese investigators which version of his adventure they liked best, they picked the embellished story, not the real story. His embellished version was a form of coping, just as my embellishing is a coping mechanism for the mundane. Hopefully my accessorizing of prose will get me places (not jail.)

What if the blog read, Dad got some blue sail boat and sailed it a lot, then punched my brother in the head and then tried to drown him when the boat tipped over and it was the center board that broke not the rudder? Yadda, yadda, yadda, blah, blah, blah. Boring right? Go and read the better and truer, just prettied up version here.

But please, do make this amazing and delicious Mexican Style Shredded Pork, from my son's second grade teacher, Mrs. Brown, for the best darned carnitas this side of Texas. Even if you do not eat pork due to religious or culinary reasons go ahead and make it anyway. Just say 3 Oh Brothers and drink 5 Bloody Mary's and call me in the morning. I have an in with the Big Guy and can get you a "Get out of Jail" card free. I am not exaggerating when I say this meat rocks. Oh and skip the chicken broth and go right for the beer, it makes the dish. My kids panicked when they heard that beer was an ingredient. "Don't worry," I told them, "the alcohol cooks off." But not the flavor and the spice is just right...and the mouth-watering aroma while it's cooking...and all that drippy, flavorful juice... and the phone calls from Food Network...and the James Beard award for best dish...and Julia beckoning me from the other side.......

Mexican Style Shredded Pork

I know its long but read it, it will make you smile. I promise.

My robin egg blue 7 quart enameled cast iron Dutch Oven arrived the other day and when I placed her on my cooktop that robin egg blue against my red kitchen reminded me of the color scheme of my father's Mirror Dinghy sail boat. She is robin egg blue with the telltale red sails that are distinctive to Mirrors. Her inner hull was done with a natural finish to bring out the teaky tones of the marine plywood. She was and still is a beautiful little vessel that we have many fond and funny memories. I think because of that little dinghy I have always been drawn to the robin egg blue and red combination.

On his lunch breaks, Dad would frequent the James Bliss Marine store in downtown Boston and dream of someday building his own Mirror from a do-it-yourself kit the shop had in its display. Many of his engineer coworkers were weekend sailors and listening to their stories about sailing on the Cape spurned this Texan to sail. So one day one of his coworkers was selling his sail boat and Dad just happened to ask what kind and to his delight it was the coveted Mirror Dinghy.

"How much do you want for it?" the wannabe sailor asked.
"How does $400.00 sound?" the seasoned sailor said.
"Sold!" said Dad, the newest member of the weekend sailors.

His maiden voyage with her, I just found out, was with his father, my Papaw, and just conjuring up that image of two country bumpkins in a Mirror Dinghy on a New England lake brought me close to hysterics. Dad laughed too as he described the voyage to me this morning. He said that when they finally got her up and running they realized that they were sailing backwards.

When I was older and living in NJ, Dad took us sailing on the Mullica River and we got pulled over by the Coast Guard for using an unregistered motor. What? Its as big as an electric razor, register it? Let me fill you in on the motor. It was a 1.5 hp Sears Roebuck outboard piece of junk. It was about the size of a milkshake machine one would see used in a diner and when Dad did sell the little piece of poop of a motor the buyer asked if it would mix bar drinks.

*Note- It is sometimes good to have a motor just in case you are becalmed. Rowing the length of a river or lagoon can be quite exhausting but probably faster and safer than using that bloody motor. Read the following story.

We had just moved into our Jersey Shore house when one day Rob and I were swimming. I was 9 and he 7. It was a windy day and a gust came through and took down the lagoon with it his Batman floaty. Devastated, little Robbie went after the floaty and got to the end of the lagoon before finally catching it. But now swimming against the current and wind, Robbie became exhausted and had to be rescued. I screamed for Ma, who could not swim, who then screamed for Dad who jumped into the Mirror Dinghy to rescue his exhausted little boy. Instead of rowing he tried to fire up the 1.5 hp engine-that-couldn't and didn't. He finally reached the tired boy by the lagoon's current and pulled him and the floaty to safety. The motor now had to be started as Dad did not have time to throw the oars in the boat prior to the rescue. So Dad pulled. And pulled. And pulled. And pulled. When alas, on the final successful, but powerful pull, (with a few good Texan expletives thrown in), my brother had leaned in for a closer look, just in time for Dad's fist to make contact with his little head knocking him across the dingy onto its floor. Ma and I saw the whole thing and so did the nosy neighbors who had gathered on their docks to watch the fiasco. It was a while before Robbie got up but when he did we all cheered and cussed that bleeping motor. Good riddance.

There was only one other time my father tried to murder Rob while in the Mirror. They had a great morning sailing off the beach at the end of Radio Road in Mystic Island, when a storm came across the Great Bay. Dad figured they had time for a few more passes when the storm out ran them and took them and the dinghy for the ride of their lives. Dad yelled to Rob that he better get his life jacket on (um this should have been on already?!) and to hold on that Dad was going to turn her around. More like over. They capsized and if I can remember right broke the rudder in the process. Through some miracle they made it back to a very angry, screaming- mimi Italian woman who cursed Dad for the rest of his life for trying to kill her only son. All the crazy stories aside, we have had a ball in that little Mirror Dinghy.

Here is a picture of a Mirror Dinghy from the website ukmirrorsailing.com This little dinghy has a yellow spinnaker in the front as you can see but I believe ours has just the mainsail and jib. Go to this website and see the gallery of these little British beauts in action. Dad hopes to have the Mirror Dinghy sailing again soon as he and mom just moved to Smith Mountain Lake here in VA. I am still wondering if sending my children out sailing with him would be a good idea. Wink.


Here is what I am making for the Maiden Voyage of my new Dutch Oven, now fondly called the Mirror Dinghy. It is a to-die-for delicious recipe from my son's second grade teacher, Mrs. Brown.

Mexican Style Shredded Pork
Saute in olive oil in Dutch oven (Mirror Dinghy!):
1 onion, chopped
1-2 cloves of garlic, chopped
1 large flat chili, chopped (she used cubanelle but any mild chili will do)

In a plastic freezer size bag, mix:
2 Tablespoons chili powder
1 Tablespoon cumin
2 teaspoons powdered chipotle
1 Tablespoon cocoa powder

Place 3 pounds of pork tenderloin (can also use boneless, skinless chicken breasts) in bag and mix to coat meat. Place meat on top of sauted mix in Dutch oven (Dinghy!) and brown. Add 12 oz. bottle of beer or 12 oz. chicken stock. Bring to boil, then cover and cook over low heat 2 1/2 to 3 hours, until tender. Shred pork. Serve with flour tortillas and other favorite toppings. If you have leftovers, make a barbecue sauce and serve as BBQ pork sandwiches.

Balsamic Pork Tenderloin

This recipe comes from my brother who got it from his friend who is also a friend of mine. I often get a good chuckle over just how small the world really is, especially the foodie world when it comes to sharing recipes. When I ask for a good recipe from a friend it is usually from someone else I know too. Some of my favorite recipes are the hand written type on kitchy recipe cards with scribble in the upper right hand corner from whom the recipe comes. Just think, some of the recipes in my box could have originated from someone famous! I just wonder where the friend of my brother's got this recipe and so on? Well anyway this is a great pork tenderloin recipe and if you have a hankering for a feel good, la-di-da dinner this then is it.

Balsamic Pork Tenderloin
Marinade:
1/2 Cup Olive Oil
1/4 Cup Balsamic Vinegar
2 T Cider Vinegar
2 T Honey
3 Garlic Cloves
1 T chopped fresh rosemary
1 T Dijon Mustard

Meat:
One 1-1 1/2 pound pork tenderloin

Blend marinade in blender or food processor until rosemary and garlic are finely chopped. Place pork in zip-top bag. Pour half-marinade over pork (refrigerate remaining marinade for another use, such a roasted root vegetables.) Seal bag and refrigerate pork overnight, turning occasionally. Preheat oven to 375°. Drain pork; discard marinade. Place pork in a seasoned iron skillet and brown on all sides over med-high heat. Place in oven and roast until internal temperature reaches 150°, about 25 minutes. Slice pork thinly and serve.

Note- This marinade works well with lamb and can be used on chicken. Heck I bet it would be great on beef too.

Another Note- If you are a saucy person like we are then a sauce can easily be made by removing cooked meat from the skillet to a platter and cover with foil. Meanwhile place iron skillet with meat juices over med-high heat and loosen brown bits at bottom of pan with 3 tablespoons wine (I had a good red on hand.) Add 2 cups of good chicken broth and bring to a simmer. To 2 tablespoons of cold water add 1 tablespoon of cornstarch. Whisk the cornstarch mixture into the simmering sauce. Cook until thickened stirring constantly. Salt and pepper to taste.

Mini Ham and Cheese Rolls

We had a friend of ours, Armin, visit from Germany Sunday and we took him and his coworker, Heike, downtown to see what was left of the cherry blossoms along with a few monuments and a smashing view of D.C. from the Old Post Office Pavillion. Boy was it cold. So we came back to a pot of Starbucks (sie lieben Starbucks!), these tasty sandwiches that I put together in the morning, homemade Easy Mac and Cheese , fresh fruit, and my coleslaw. Then we dined on the German chocolates that they brought. Mmmm.

Mini Ham and Cheese Rolls
2 T. dried minced onions
1 T. prepared mustard (I used Dijon)
2 T. poppy seeds
1 stick melted butter
1 dozen dinner rolls or 2 dozen party rolls- I used 1 doz. Martin's Famous Dinner Potato Rolls
1/2 pound ham
1/2 pound thinly sliced Swiss cheese

Preheat oven to 325°. In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter. Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Place the bottom half on a baking sheet or in a 9x13 inch baking pan, the pan size will depend on choice of rolls. Line the bottom half of the rolls with cheese slices and ham. Return the top part of the rolls and drizzle the butter mixture evenly over top. Cover with foil and bake for 20 minutes. Now use a sharp knife and separate the little sandwiches. Place on a pretty platter and serve immediately.

Note- These can be made ahead of time and refrigerated, may require 5 more minutes of baking. Also can be prepared ahead and frozen. Defrost in refrigerator overnight and bake as directed. I love keeping a pan of these in the freezer for emergencies. Leftovers can be reheated in the microwave for about 15-20 seconds.

Another Note- The picture was taken just prior to baking the sandwiches. They will come out golden and melty from the oven.

Gourmet Club Pork Tenderloin & Apple Arugula Salad

Gourmet Club! The night of adventurous palates, a plate-licking menu, and hysterical conversation was hosted this time by our friends, James and Rindy. Our menu for the January Gourmet Club was titillating beyond measure and the one-panned main course limited soiled dishes, leaving an incredibly moist and succulent piece of meat. Our five course dinner starting with home fried potato chips and three savory dips, lent its way to the Potato Leek Soup, then on to the Arugula and Apple Salad with goat cheese and homemade almond brittle. The main course of Pork Tenderloin had everyone ooh-ing and ah-ing, while the three mouth-watering sides created more interesting yum-yum noises. Then on to the funnel cakes and experimentations with deep fried Oreos® and Reece’s Peanut Butter Cups®. So you can see we ate well.

But how does one take such a glorious menu and adapt it for a week night, made in 30 minutes, for 3 little picky palates? Take the main dish, Pork Tenderloin (adding a sauce) and build kid friendly items around it. I chose red grapes, the same Apple and Arugula Salad minus the goat cheese and brittle, Pepperidge Farms® Garlic Toasts, and Basmati Rice. The following recipes from my friend Rindy, were not improved upon, just adapted from their original form to satisfy tiny palates in under 30 minutes.


Apple and Arugula Salad
One small bag arugula (I used baby spinach, it was all I had)
1 apple cut into match stick sized pieces
For the Vinaigrette:
2 T. white wine vinegar
1 T. apple cider vinegar
1 T. apple juice
3/4 t. minced shallot or onion
1/2 cup olive oil
Salt and pepper to taste
Using an immersion blender, blend the ingredients for the vinaigrette until smooth. Toss with the arugula and apple sticks. Serve immediately.

Pork Tenderloin
For Pork:
2 t. salt
1/2 t. black pepper
1 t. ground cumin
1 t. chili powder
1 t. cinnamon
2 pork tenderloins (2 1/4– 2 1/2 pound total)
2 T. olive oil

For Glaze:
1 cup packed brown sugar
2 T. finely chopped garlic
1 T. Tabasco (I used Texas Pete’s Hot Sauce)

Preheat oven to 350°. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in a 12 inch iron skillet over moderately high heat until just beginning to smoke, then sear pork on all sides, about 4 minutes total. Leave pork in skillet.
Make Glaze and Roast Pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°(mine took about 12-15 minutes). Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155° while standing).
Here is what I added for the tiny palates-Sauce!!
To make sauce, after the tenderloins have rested for ten minutes in the skillet, remove them to a warmed dish. To pan drippings stir in 1 1/2 cups chicken broth, heat on medium-high, stirring constantly, until bubbly. Mix 1 tablespoon cornstarch with 2 tablespoons of cold chicken broth or water. While stirring the sauce, slowly add the cornstarch mixture. Heat until sauce is thickened and smooth, about 3-5 minutes. Slice pork and place on bed of boiled basmati rice, top with sauce and serve. Serves 6-8.