Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Monday, February 28, 2011

Pepper Loins

Another adventure - the product of "what's in the fridge"?
Bear with me and you'll soon see what I mean...

Random stuff from fridge and pantry:
1 pork loin
half-cracked peppercorns
1 lb Crimini mushrooms, sliced (reserve in two parts)
1/2 cup sherry
1/2 cup port
1/2 t tarragon
1/4 t dill

1 Roma tomato, diced
mozzarella cheese, diced
vinegar & extra virgin olive oil
Peccorino Romano cheese
salt & pepper

1 lb red potatoes
sour cream
garlic powder
parsley flakes

Put about a pound of red potatoes in water and start them to boil until soft. Or use a package of instant mashed red potatoes, your choice.

In a small saucepan, combine the wines, tarragon and dill and bring to a fast simmer. The goal here is to reduce it by 2/3.

Heat a large cast iron skillet to medium-hot. Add in one-half of the sliced Crimini mushrooms and toast to cook in the dry pan - do not add oil. you will see them shrink, be sure to turn halfway through the process when the mushrooms just start to color. Once they are done, mix them in with the reduced wine sauce and cover over low heat to keep warm.

While all that is underway,

Set the oven to 350°. Trim all silver skin from the pork loin, and section out two nice 4 oz. portions. Reserve the rest for another use. Roll the pork loins in cracked peppercorns until lightly crusted, then sear them to a nice light crustiness.

Place the loins on a pan on the center rack, for about 10 minutes, or until your Thermopen registers an internal temp of 135°. Remove from oven, cover with foil, and rest for 10 minutes.

Once you drain your cooked potatoes well, mash them, leaving skins on. Mix in a couple of tablespoons of sour cream and a dash or two of garlic powder, incorporating well. Let sit for flavors to meld.

While all this is going on, take you sliced your Crimini mushrooms, Roma tomato and mozzarella cheese and mix together with the vinegar and oil and salt and pepper as a dressing (you can also use Italian dressing). Once mixed, plate and lightly top with the Romano cheese.

Plate the potatoes, then plate your rested pork loin and top with the mushroom & wine reduction. Voila!

New ways to use leftovers - tasty and thrifty.

1 comment:

Willoughby said...

I just bought a pork tenderloin yesterday! This looks like a great way to use some of it. Thanks!