Wednesday, April 15, 2009

My Amateur Iron Chef Meals-Pork, 3 Ways

***GOOD GRIEF!!!!  These photos were taken long ago-- when I was first learning how to photograph food and to post recipes on this blog.  I've come a long, long way since these times. I'm embarrassed at the lackluster photographs,  and I hope you will explore my more recent and improved photos**

Pork tenderloin is one of my favorite cuts of meat. Like the name implies, I love how tender the meat is. I feel like pork tenderloin is a blank canvas, where I can create so many variations of meals. I've made Korean Style pork, Asian pork, Teriyaki, Balsamic and on and on...

My favorite way to make pork tenderloin is to bring it to room temperature, sear it in an oven-proof skillet and then roast it for about 20 minutes. It's perfect every time.

I have been faithful my mission to "declutter" my freezer, pantry and refrigerator-- in an effort to save money and to make room. I had a package of pork tenderloin (they comes in two's) for less than $13.00. I got three meals out of it, for three hungry people.

The first meal was simple-- Grilled pork tenderloin. I had leftover BBQ sauce from Tyler Florence's Ultimate Ribs. It was a late work night, so I didn't photograph anything more than the plated dinner. My husband started the charcoal as I drove home. Dinner #1 was juicy and delicious. I peeled and cut some yams and roasted them with olive oil, salt and pepper.

Dinner #2 was Pork Fried Rice, from the leftover pork tenderloin. Now, that recipe I will share with you. I need to give a shout to "Dishing up Delights" for posting a recipe for shrimp and pork fried rice. I adapted it, slightly. I really liked the results!

I cut up the leftover pork, spring garlic, scallions, frozen peas, pepper, tamari (soy) sauce, oyster sauce, and some fish sauce (my improvisation).

With a little oil, heat the pork (shrimp would have been lovely, but my hubby doesn't care of it).

Remove the pork, and add the scallions and garlic (I used spring garlic) till just tender and fragrant...

Add the scrambled egg and cook quickly...

Add the soy, oyster sauce (and I added a dash of fish sauce), then return the pork and veggies back and combine. Ready!

It was delicious and made more than one meal for us.

Dinner #3, made with the second pork tenderloin is one of my favorites of all time (and one of my first blog postings)-- Sauteed Pork Tenderloin with Apples and Sage Cream Pork Sauce , from Cook's Illustrated. The flavor of the pan sauce (and I do double it) makes my taste buds hum-- apples, sage, Golden Sherry and shallots (instead on onion). Yum! I appreciate my sage plant that generously gives me beautiful leaves. The sage gives the sauce such a wonderful flavor. You could use tarragon, or even parsley. Still, sage is my first choice.

I shot new photos of this recipe, but I can't find them on my hard drive! You can see how I made it by clicking here:

I feel a sense of accomplishment when I can stretch the dollars, by cooking from looking at what ingredients I have, and using them up. So far, I'm keeping my grocery and "eating out" (by eating "in" and brown bagging lunches) to less than $100.00 a week-- for three people! The best part is, we all feel blessed to eat so well.

Now, if only I could have a private chef cook for me, once a week. While I love cooking (and my family helps with cleanup), there are days when I wish I could come home and be "served". I wonder, do any of you foodies feel that way, at times? End of pity party.

I don't have that luxury, since I don't live with aspiring cooks. Still, I feel very blessed. I know that my family appreciates my culinary adventures. It's the nods of satisfaction, and their second helpings (that I avoid) that makes all the effort worthwhile.

Pork Fried Rice

Adapted from Dishing up Delights

I ...

See Pork Fried Rice on Key Ingredient.

Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce

This recipe rocks! I got it from Cook's Illustrated ...

See Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce on Key Ingredient.

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unconfidentialcook said...

Wonderful! We make the pork fried rice every week...and I cheat by using TJ''s frozen brown jasmine rice. So good!

Maris said...

This does NOT look amateur! I had some leftover pork the other day that I wasn't sure what to do with - now I wish I'd made fried rice!

Donna-FFW said...

These all sound wonderful, but that rice looks to die for, Debbie. LOVE it. No, not /amaturish at all, you are a pro, an inspiration.

Cheryl said...

Wow I am impressed! and I recently tried to make fried rice, I have to try your recipe!

Monica H said...

Pork tenderloin is one of my faves-mmm!

Yes, there are times when i do not want to cook, either because I'm tired or sick or just don't feel like it. My husband come to the rescue ...sometimes.

He'll pour cream soup over chicken breasts and throw in the oven and serve it with rice. It's not my favorite, but I'm grateful. He also makes killer sandwiches!

Elyse said...

The pork looks great alone, but oh, that pork fried rice looks divine. I just love it. I want to make the pork just to get to the leftovers so I can make this fried rice. Everything looks totally delicious!