Thursday Night Dinner.

I sorta had a plan today. Really, I did.

Here's my mise en place: from bottom left: Cabernet Sauvignon Balsamic vinegar Pomegranate dried cranberries chicken stock (yeah, yeah, yeah, I used canned. Sue me.) Creme fraiche brown sugar cipolline onions yellow onion , since i didn't have enough of the others

First, I blanched the onions for a couple of minutes.

Then, I cleaned and trimmed them.

I was at Harris Teeter today and they had pomegranates. Lovely, beautiful pomegranates.

Here's the inside of a pomegranate.

Beautiful pomegranate seeds. Save until later.

Oil the pan, and saute the onions.

About 15 minutes or so until nicely browned.

Add in a can of chicken broth.

Then add in some red wine.

Some balsamic vinegar.

Brown sugar. And barely simmer for 30 minutes.

OK. Next dish.

Cauliflower.

Slice cauliflower, barely cover with water, add butter,

and simmer for about 30 minutes.

Here, I'm adding in the parsnips that took a small dive into the stock today.

After 30 minutes, I added in some heavy cream, and cooked for 10 more minutes.

Added the cauliflower/parsnip mixture to the mini-processor.

It needed salt and pepper and, of course, buttah.

Then I added a combination of paprikas/sugar/parmesan. Delicioso!

Next, mushrooms go into the hot buttered pan.

Then the cipolline onion mixture goes in.

Add in some of the pomegranate seeds.

Pork tenderloins.

I marinated the pork loins in garlic, ginger, sugar, soy sauce, balsamic vinegar, and cherry apple cider.

Seared the pork loin on top of the stove.

Then, I put it in a 350-degree oven with the temp-probe. It suggests 170 degrees for the done temp. Ehn-ehn. Take it out at 155. And place on a platter.

I don't care what anybody says. Pork should be slightly PINK! PERIOD.

Here's my dindin. Pork tenderloin. Pureed cauliflower and parsnips, with butter, paprika, sugar, and parmesan. Braised cipolline onions with mushrooms in Balsamic vinegar, cranberries, pomegranate, and some other stuff. This was really, really good. But, remember, I had my creme fraiche on my mise en place? Forgot to put it in with the cipollini shrooms. Dang it all.