Wednesday, October 30, 2013
Pork Tenderloin with Peach Sauce and Sesame Arugula Salad
Can you tell we got a lot of peaches from our neighbors this year?
Ingredients for two or three people:
One pork tenderloin, somewhere between one and two-ish pounds
2 tablespoons orange juice
1 tablespoons soy sauce
1 tablespoon honey
2 teaspoons Montreal Steak Seasoning (if you don't have this, just use some granulated garlic, coarse salt and cracked pepper)
1/2 teaspoon allspice
1 teaspoon olive oil
Put the pork tenderloin in a dish or plastic bag, rub the ingredients above all over it and set it in the fridge either overnight or at least for a few hours.
When you're ready to cook it, preheat the oven to 425 degrees, shake off the excess marinade from the meat and put it on a foil-lined baking sheet with an extra slosh of olive oil and a sprinkling of dried thyme over the top. Cook for about 20 minutes, or until the meat thermometer says 165 degrees. I REALLY recommend using a meat thermometer. Overcooked pork SUCKS!
For the Peach Sauce:
1/2 cup of peach jam, OR a big fresh over-ripe peach, peeled and chopped up, plus a tablespoon or two of sugar.
1/2 cup good brandy
1 jalapeno, chopped finely, and/or 1/4 teaspoon red pepper flakes
1 tablespoon butter
Heat the butter in a small pan and add the chopped jalapeno. Let it cook over medium heat for a few minutes, then add the peach jam and brandy and cook it down, until about half of the brandy looks like it's gone.
Spoon a small amount over the slices of the pork tenderloin and serve with salad. If you want a starchy side dish, I would do rice.
For the salad:
One bag of arugula leaves
1 tablespoon sesame seeds
a big handful of crunchy Chinese salad noodles (optional, but use slightly less dressing if you don't use these)
2 tablespoons of orange juice
zest of half an orange
2 tablespoons of olive or peanut oil
2 heaping tablespoons of honey
1 tablespoon of soy sauce
1 tablespoon of rice vinegar
1/4 teaspoon ground ginger
1 mashed up garlic clove
Mix all of the dressing ingredients together and let it sit in the fridge while the pork is cooking. When the pork is ready, dress the salad and toss it all up, but take out the garlic clove first.