let me tell you what i did this weekend, ok? typically i post photographs of the weekend debaucle, sometimes capturing pure genius moments (hello, roll down the hill) and other times depicting serene moments by the water and watching the sun set but this weekend? my head was in the Game. specifically, the Hunger Games. i read the entire trilogy over the weekend, skipping out on social events early, staying up way beyond my bedtime. nuria is heavy in the middle of the series herself, she's going thru the stress of it all, i got a new friend to read it, and now? i'm kinda feeling empty without the books in my hand.
but why did i like it so much? as my friend AH said, it's part fight to the death gritty adventure, part foodie blog. the books really do talk about food, but not like how eat pray love or gourmet rhapsody (both i hated, btw) do, it's about the lack thereof. and that's all i'll say about the books (see, stephanie, no spoilers!) i loved the books, not as much as Harry Potter but definitely more than Twilight (gasp, my twi-card is gonna get revoked. bring.it.on.)
so this post isn't a book review, i am not affiliated with the author (tho, if she wants to send me an autographed box set and wants my opinion on who should be in the movie versions, i got opinions, everyone's entitled to them), it's about how i was obsessed with reading the entire series in one fell-swoop that a no brainer dish like this pork loin dish was necessary. it was fast, it was easy and still delish.
Pork Tenderloin with Roasted Tomato Sauce
2 cups of grape tomatoes
2 lb tenderloin
salt/pepper to taste
half dozen chive blossom stalks, chopped
1/2 cup of stock
1/2 water (or white wine)
1 Tbl chopped rosemary
2 tsp dijon mustard
Angry Asian pork rub
place grape tomatoes in a rimmed baking sheet, season with salt/pepper and douse with a bit of olive oil. roast in 425F oven until they're shriveled. remember to shake the pan/mix the tomatoes occasionally. approx. 30 min.
meanwhile, rub pork loin with your fave pork rub (or just salt/pepper). heat up some olive oil in a large ovenproof skillet over med-high. add the pork and brown on one side for a few minutes. turn the pork over and transfer the pan to the oven. roast the pork until just pink, about 12-14 minutes. transfer to a cutting board but allow to rest before slicing.
place pan over medium heat, add the chopped chive blossoms and cook, until softened. add the water (or wine) and stock, stir in the rosemary and mustard, bring to simmer, allow to reduce until thickened. stir in grape tomatoes.
slice pork and serve with the tomato sauce.
now what should i read??
now what should i read??