…that all my automatically generated advertisements are about knitting. Apparently that’s all I do. FYI, I made up a really good sauce for pork tenderloin this week:
3/4 c. ketchup
1/2 c. blackberry jelly (no seeds, please)
2 T. Red Wine Vinegar
Dash of cinnamon
Dash of cloves
All measurements are approximate, as I tend to throw stuff in until it tastes right. This comes out as sort of an upscale barbecue sauce.
Season a tenderloin to taste. I chose to go with Salt Free Lemon Pepper seasoning just to see what would happen. Then of course I threw in some Kosher Salt — cause I do like salt, I just like to be in charge. It was fine, but plain old salt and pepper are a can’t-go-wrong choice. In an oven safe pan, sear it over high heat until brown and beautiful on all sides (I use peanut oil a lot because of its low smoke point, but that’s up to you. Experiment. Go crazy with some coconut oil for all I care). Then, spread half your sauce over it and throw it in a 450 degree oven for about 10 minutes or until it registers at least 160 degrees at its thickest point. If you don’t want to do the oven step, you could always brown all sides, then slice it into medallions and finish it in the pan. If you do it all on the stove top, don’t sauce it until they’re almost done, then throw it under the broiler so the sauce gets all bubbly and thick. It means the difference between a polite *Mmmm* and *OMG! Do you have anymore of this?*
Serve it with some kind of starch (I did couscous, but I’m still not sure I like that stuff — polenta would have totally rocked and that’s what I’ll do next go round) and a salad or green vegetable, and you’ve got yourself a restaurant quality meal.
See? I do have other skills. I just don’t choose to exercise all of them at once. Maybe now we’ll see an ad for the Slap Chop. Stay tuned.
Jodi that sounds delicious! Clever you! See you do have other talents!
How do you cook your couscous? I love the stuff. I always find adding a tsp of powdered chicken stock really lifts it!
Bells, I knew you’d be my go-to gal for how to make couscous lovable. I’ve just been cooking it straight from the container with water. Ick! I’ll give it a go your way. I can only cook stuff if I’ve tasted something like it before. As I have yet to be served couscous in the real world, I could not imagine how it was supposed to taste (I assumed grainy cardboard was NOT the intended goal). Thanks for the tip! 🙂
oh yuck! Plain? Ugh. Also, fork through some olive oil or butter right near the end, when you fluff it up. You do fluff it up, right?
Check out ideas on the net too – some people make herbed couscous, or add pine nuts or currants!
I add sundried tomatoes to my couscous. Takes it up a notch.