This week on Cooking With Ewok:
Brandy-mustard-maple syrup glazed pork tenderloin, mixed veggies seasoned with Tony's Chachere (a Cajun seasoning mix) and roasted with a thin layer of shredded cheese and toasted bread crumbs, and black beans simmered with garlic, onion, cilantro, and cumin.
Dredged the tenderloins (there were 4, cooked 2 at a time) on all sides with corn starch and then seared them to get a brown crust. Took them out of the pan, poured in the glaze mixture to boil off and reduce, then put the tenderloins back in. Rolled them around to coat. Stuck in oven to finish until interior was 130 F. Nice and medium rare.
My only points of dissatisfaction was a) the glaze was a b!tch to clean up, and b) bread crumbs weren't crunchy. I can't figure it out. I toasted them in a pan with some butter before topping the veggies (which had already been roasted and were put back into the oven to let the cheese melt). How do they do it in the restaurants? I dunno. It vexes me.
Otherwise it's really good. Bits of the crust on the tenderloins fell off into the glaze, and were basically candied. Topped the sliced tenderloin with them, delicious. Working by myself, in an unfamiliar kitchen cobbling together whatever tools I could from what's there and what I have packed in my room, and then clean-up before getting to sit down and eat, was almost 4 hours, and I'm pretty pooped for the night.
Brandy-mustard-maple syrup glazed pork tenderloin, mixed veggies seasoned with Tony's Chachere (a Cajun seasoning mix) and roasted with a thin layer of shredded cheese and toasted bread crumbs, and black beans simmered with garlic, onion, cilantro, and cumin.
Dredged the tenderloins (there were 4, cooked 2 at a time) on all sides with corn starch and then seared them to get a brown crust. Took them out of the pan, poured in the glaze mixture to boil off and reduce, then put the tenderloins back in. Rolled them around to coat. Stuck in oven to finish until interior was 130 F. Nice and medium rare.
My only points of dissatisfaction was a) the glaze was a b!tch to clean up, and b) bread crumbs weren't crunchy. I can't figure it out. I toasted them in a pan with some butter before topping the veggies (which had already been roasted and were put back into the oven to let the cheese melt). How do they do it in the restaurants? I dunno. It vexes me.
Otherwise it's really good. Bits of the crust on the tenderloins fell off into the glaze, and were basically candied. Topped the sliced tenderloin with them, delicious. Working by myself, in an unfamiliar kitchen cobbling together whatever tools I could from what's there and what I have packed in my room, and then clean-up before getting to sit down and eat, was almost 4 hours, and I'm pretty pooped for the night.
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USA
