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January 27, 2006

Salt-and-Pepper Crusted Pork

I've posted jack since Jason invited me to this party. Partly it's work/kid/life insanity; partly it's OPB [other people's blog]-induced stagefright, like pissing in one of those trough deals at Talladega; partly it's the new guy at the table wariness, like when that guy playing poker gets tricked into buying everyone's bacon doubles at Wendy's open-late drivethru.

Anyway, after two surprise stunning successes on short/no notice with this recipe, I figured it's the perfect inaugural guest post. And it also gives you an excuse to head to Costco to pick up giant trays of meat.

Salt-and-Pepper Crusted Pork [via epicurious]
2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried rosemary, crumbled
1 large garlic clove, minced
1 12-ounce (about) pork tenderloin

1 tablespoon olive oil

Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes. Preheat oven to 400°F.
Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes.
Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.

2 servings

Notes: Start to finish, this is about 45 minutes, but that's mostly sitting or roasting time. This sounds like it's for a big filet, but I used it for the thick tenderloins from Costco. The above is enough to cover three servings. Our pepper mills suck [including the electric one with the flashlight built in. wtf?], so I've been using closer to a 1:1 ratio of S&P. When I got lazy and just threw in some whole peppercorns, though, they turned out to be kind of intense. This was the first time I've deglazed a pan, and boy, it was a good thing. The gravy was pretty good [a cube of bouillon and 2/3c water or so did it], but it also made cleaning it 10^6x easier. Not that that was my job; I cooked...

Anyway, be sure to watch the handle on that pan; because it'll be hot for like an hour after you take it out of the oven.



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