Monday, May 31, 2010

Friday Lunch At The Hawthornes - Pork Tenderloin With An Orange/Pineapple Sauce, Brown And Wild Rice, Broccoli, And Popovers.

Last week, I thawed out a package of pork tenderloins and had this meal. I still had one of the loins waiting for me to cook, so I came up with this.
In the front is my pork medallion with orange-pineapple sauce, back left is my molded Basmati brown and wild rice blend, back right is steamed broccoli, and back center is a popover.
Rosie's Popovers 1/2 cup milk 2 eggs 1 TB vegetable oil 3/4 cup flour 3 TB bacon drippings Whisk first three ingredients. Add in flour, whisking until smooth. Place drippings in 6 muffin cups. Heat drippings for 3 minutes in a 450 degree oven. Remove pan from oven and spoon batter in, filling about 3/4 way. Cook on lowest rack for 15 minutes. Reduce heat to 350 and bake another 15 minutes. Serve immediately.
Whisk flour into egg/milk/oil mixture.
Bacon drippings going into 450 degree oven.
Rosie makes a mess ladling batter into muffin cups.
After 30 minutes, here are my airy little popovers. Next up, pork tenderloin.
I seasoned the pork medallions with salt and pepper. Ingredients for my sauce in the back: 2 oranges more orange juice crushed pineapple (leftover from my mango/pineapple/habanero sauce) Balsamic vinegar
I juiced the oranges and decided to use honey and soy sauce, too.
I seared these in ELBOO and LOLUB. That's Extra Light Bertolli Olive Oil and Land o' Lake Unsalted Butter. About 4 minutes each side. You want them slightly pink on the inside. Do NOT cook pork until it's a pitiful gray inside. Remove pork from pan, cover, and let sit.
I added a pat more butter to the pan, then deglazed with the juice of two oranges.
Crushed pineapple (about 10 ounces) went in with about a tablespoon of Dijon mustard.
I poured in a little more orange juice in the Dijon bottle to rinse the last bits out.
About a tablespoon of honey.
About a tablespoon of soy sauce.
About a tablespoon of Balsamic vinegar.
And simmer, stirring, for about 7-10 minutes.
The pork. Delicate pink. Tender. Juicy. The sauce. Full-flavored. Nice fruity complement to the pork. The broccoli. Steamed perfectly. Slightly crunchy. Serve with butter and lemon juice. Bright. Green. The rice. Nutty. Chewy. Brown goodness. The popover. Crunchy on the outside. Soft center. Nice textures.
All in all, a very nice meal. All good flavors. Dang it. I forgot my homemade applesauce I had thawing out.

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