
Monday, March 22 2010
A friend recently described his frustration with his latest cooking endeavors: On his dinner menu were vegetable curry and baked sea bass with polenta and spinach; two dishes he once watched a friend make. However, his concoctions were overcooked, under salted, and cold. Now, I wasn't there to taste his final product so for all I know, these dishes were delectable. It's true that we tend to be our harshest critics, but for the sake of helping out a friend, I have to assume that there was some truth to his "I failed miserably on everything; I would've sent it back at a restaurant” statement. This friend doesn't consider himself a "master chef," but he's not completely clueless in the kitchen either. He chose two advanced dishes to make because he loves a challenge. He needed some encouragement, so I e-mailed three manageable recipes from the Epicurious Quick & Easy section. The Spice Rubbed Steak with White Beans and Cherry Tomatoes, Easy Chicken Masala and a Pork Tenderloin with Pears and Shallots. Hopefully these recipes will astonish even the harshest of critics. Pork Tenderloin with Pears and Shallots Bon Appétit | January 2010 by The Bon Appétit Test Kitchen Yield: Makes 4 servings Active time: 35 minutes Total time: 35 minutes Pear nectar gives the sauce a sweet, luscious finish. Ingredients
Preparation Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large ovenproof nonstick skillet over mediumhigh heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes. Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet). Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes. Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs. Comments:
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