Pork Sunset

I have a convoluted method for putting my images to posts in this blog. It usually involves me emailing myself images from my phone, opening them on a big screen, and evaluating and editing what to include, then writing. When I emailed these photos, I wrote "Pork Sunset" as the subject. A couple days later when I saw the email, I had no idea what the subject meant, but got all daydreamy thinking about what it could mean. Then I remembered I had gotten the recipe from Sunset Magazine. Ah-ha! That makes sense. Kind of a boring reason, when Pork Sunset just sounds so exciting and intriguing. Maybe even disturbing. Think: what does Pork Sunset mean to you?

Anyway- I often make rosemary pork tenderloin with brussels, and know that I love that combination. This recipe is different and even combines a few more of my favorite flavors. It is Pork and Charred Brussels Sprouts with Chile Lime Sauce. It was delicious.

Ready

Set

Go

Old weeknight favorite

Rosemary Pork with Roasted Brussels

Rosemary Pork Tenderloin

From True Grits cookbook.


2 tsp. dried rosemary, crumbled
2 large cloves garlic, minced
1 T. dijon mustard
2 tsp. salt
4 tsp. freshly ground pepper
2 (12-oz) pork tenderloins
1-1/2 T. olive oil


•• Mix together first five ingredients in a bowl. Rub mixture evenly over the pork; place in a shallow dish. Let stand at room temperature for 15 minutes or in the refrigerator for up to 2 hours.
•• Brown the pork on all sides in heated oil in a skillet (cast iron works well). Place in baking pan (or leave in cast iron skillet).
•• Bake at 400 degrees for 20 minutes or until cooked through. (don't overcook!)


Note: this goes really well with brussels sprouts! While the pork is cooking, prepare the brussels by cleaning, cutting and partially cooking them. Once the pork is out of the oven and resting, use the pan to crisp up the veggies, and utilize those delicious crispy bits from the bottom. Depending on how cooked the brussels are to start, may need to combine stovetop and oven, or simply stovetop alone. Also, may want to try deglazing the pan first with some white wine, then finishing up the sprouts.

Fail harder

My teacher is encouraging us to LET GO of the recipes, and cook with our instincts, skills and knowledge, off the cuff.. Funny, she said that at first our food will get worse. I'm glad she said it, because it took the pressure off. I can't get better if I don't make the leap, and I can't expect it to be really good right off the bat.
Last night, I made that jump. It was ... edible. But NOT wonderful. Too salty, too burnt-tasting... Not the right techniques together, etc. I TRULY want to get away from reading and re-reading each and every laborious step in a recipe. It's just so much work. I want to develop instincts and confidence and the ability to evaluate, at a critical time what needs to be done, what can save the dish, or make the dish.
So yeah, marginal food. But I'm proud to have failed so well, and can't wait to fail some more.

Brussels done two ways: as a Salad with Goat Cheese and Hazelnuts, also Steamed then Fried Brussels with the crispy bits from the pork skillet, and Rosemary Pork Tenderloin