I know I have to keep a more consistent pace to the blog! I post two, then not post for a week, I know =/ I'm very sorry for that, hopefully we'll be picking up the pace. But I've just started a new job, so maybe you'll be hearing more from the second half of this cooking duo. On to the food!
Wednesday, June 23, 2010
Today was actually one of my first working days, so I came home starving searching the fridge for anything to eat. I had cooked Filipino Adobe Pork the night before but wasn't too proud of it (despite my mom's gushing), but just before I was about to give in and reluctantly eat that pork, I saw the other uncooked log of pork loin beaming in the back of the freezer like a sign from God. So I defrosted that bad boy and went to work!
I know I always say what we cook is so simple, but it's always so true! This pork was not complex at all! I didn't measure a thing, including anything for the sauce, I'll explain what I did, and here's some more in-depth instructions for your time making it: Pork Tenderloin with Burgundy Peppercorn Sauce.
Pork Loin: First preheat the oven to 425 degrees and pour a little olive oil in a medium saute pan on medium high heat. I patted the pork dry with a paper towel and lightly coated it with light olive oil. I used Kirkland Signature Tellicherry Black Pepper Grinder and Kirkland Signature Lemon & Tellicherry Pepper Grinder to crackle fresh pepper generously all over the log of pork loin. I also sprinkled it with some Lawry's Seasoned Pepper. Make sure the fire is pretty hot and place the pork loin in so it sizzles. Brown each side for about a minute or two. Cover a baking dish with foil and lightly grease it and place the pork in the oven for 15-17 minutes. No more! Cover the pork with foil and let it sit in the opened oven.
Burgundy Sauce: For the sauce saute sliced shallots and minced garlic in a saute pan on medium heat till cooked. Add about 2 cups of Sherry and bring to a boil on high heat. Stir the wine in, once it has deglazed there should be a small trail as you stir. Add 1/2 a cup of heavy cream, and bring to a boil as well (I added a couple splashes Worcestershire sauce for color). As it reaches a creamy consistency turn off the heat and crackle some fresh black pepper and garnish with freshly chopped parsley.
I served this, sliced thick, on-top of jasmine white rice, and let me tell you it was finger lickin' good, it left a nice spicy taste on my mouth that I wish could stay there forever. My mom asked me tonight out of all the things I make, what is my signature dish? And I think I'm bound to make this mine. I know, it's nerdy how excited I get over food. :)