Friday, June 1, 2012

On a Roll!

Well if you thought this post was going to be about rolls, or bread or baking, I am sorry to disappoint you. What I mean by on a roll is, "Look how many posts I have gotten done lately!!! And with pictures, even!" I really am on a roll this week blogwise and I have to admit it feels good. Today I get my first CSA share so you can expect me to be coming up with a lot of new stuff as the fresh produce comes in each week. This week the share is a lot of greens so don't expect too much with that but I will try to do a few different things if I can. Now on to last night's dinner! Fried pork tenderloins in a honey garlic sauce. YUM! It was something of a production to prepare what with all of the pounding and breading and frying. It also left my kitchen in greater disarray than most dinners I prepare. I don't even remember the last time I fried anything so this was something of a treat, if not a little heavy in the belly. Since the heat has been unbearable this week, yesterdays reprise made for a good day to fry without turning the kitchen into an unbearable inferno. I really liked this dish and I think in the future I will use it with chicken that I bake or grill (breading optional) rather than fry. I hope you enjoy it, too.

Crunchy Honey Garlic Pork Tenderloin
Cut tenderloin into pieces and place 1 piece between 2 sheets of plastic wrap. Using a meat mallet, pound the meat to an even 1/2 inch thickness.

Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the pounded pork fillets with salt and pepper, then dip the meat in the flour and spice mixture. Dip the pork into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the pork does not brown too quickly.

Drain on a wire rack for a couple of minutes before pouring the Honey Garlic Sauce over the cooked fillets.
Honey Garlic Sauce

In a medium saucepan add:

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soy sauce
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

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