I belong to the "I-Own-Too-Many-Cookbook-Magazines Club." Over the years, I have bought those handy-dandy magazine storage boxes where I have filed (in chronological order) back issues of my favorite magazines, Fine Cooking, Cuisine at Home, Cook's Country and Cook's Illustrated. But, they just keep sitting where I've stored them, and I forget to use them-- and it's hard to remember which recipes I wanted to make! I had to do something, but what?
For the longest time, I couldn't justify the cost of buying an Apple iPad. Eventually, I began to
Once I downloaded my first digital version of my favorite cooking magazines, I was in awe at how beautiful the digital photos looked! This month's Jan/Feb 2014 issue of Cuisine at Home was loaded with quite a few recipes that I loved. I bookmarked several of them (another useful feature of digital magazines).
Making authentic Cuban pork is on my bucket list, but this quick version seemed like a good place to start-- especially since I'm always looking for fast work night dinners.
The pork tenderloin is seasoned with salt and pepper...
Next, they are drizzled with olive oil, fresh orange juice, cumin, coriander-- and a little more light rum, for good measure, and tossed to coat evenly. The oven is preheated to 475F and I heat a cast-iron skillet with a little olive oil on medium-high heat.
The pork tenderloin is flipped over and the vegetables are nestled alongside.
I set the timer for 15 minutes, and I noted that the potatoes could use a little extra drizzle of olive oil, and then I gently turned the over-- for even roasting. I checked the temperature of the pork roasted, and it wasn't quite at 145F. I gave it five more minutes in the oven.
The aroma of this dish was tantalizing. Roasted onions and sweet potatoes... wow! I couldn't wait for this dinner to be ready.
It took about 20 minutes for the pork and the vegetables to be ready (test the potatoes with a fork or knife for tenderness. You can always let the veggies roast longer, while you remove the pork to rest).
Of course, allowing the pork to rest for a few minutes, will help the juices to redistribute and that means juicy meat!
We like our pork roast to be a bit pink in the center. I know this can give some folks "the vapors", but believe me when I say that the USDA approval is 145F. The days of having to cook pork well done are over, for fear of trichinosis. If you still don't trust that, cook it to well done. I won't judge, if you don't!
"Kicked Up" canned black beans.
Kudos to Cuisine at Home for another dinner that is worthy of company, or for a fast dinner at home. This recipe will definitely have an encore. Oh, and another reason that this magazine is one of my faves-- no ads!
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