First, I would like to thank the lovely Kitchenphobe (also known as the love of my life, and yes, I am going for the nauseatingly cute here) for allowing me to guest post. This is not my first appearance in this blog, as I have popped up a few times, the Zest King, Adam, and any other alias I have gone by, and my hands have been photographed several times. Today I am here to recite a recipe Sara and I experimented on this past weekend.
I want to begin by saying that I am by no means a trained chef, but I am a master at eating and enjoying food, but I'm not sure whether or not that gives me license to do anything in particular, but you get my point. I will also apologize preemptively, as I do not cook via measurements, so I will guesti-approxi-measure everything for you, as well as give you some substitutions you may enjoy. The veritable feast I have been referring to consisted of sautéed asparagus, extra creamy macaroni and cheese, and a savory pork tenderloin with fruit. A list of ingredients for this recipe appears below.
Box of Macaroni and Cheese
1 apple cut into 1/5’’ by 2’’ strips
1 pear cut into 1/5’’ by 2’’ strips
1 plum cut into 1/5’’ by 2’’ strips ( You can substitute any fruit you like here, but I find that berries tend to break down too fast in the cooking process and become paste and softer fruits tend to burn.)
3 tablespoons of butter
2 tablespoons of olive oil
3 tablespoons + 4 teaspoons honey
4 pinches course ground sea salt
2 pinches fresh ground pepper
2 pinches garlic/wine seasoning (can be substituted for 2 pinches garlic and 2 pinches dill, or any other flavor combo you enjoy)
I personally love to cook with pork, as it has a neutral flavor and tends to take on the flavor profile of whatever it is cooked with a little better than beef or chicken. For this recipe, we found 2 beautiful, thick cuts of pork tenderloin. Season one side of the pork with a pinch of salt as you melt 1 tablespoon of butter into 1 tablespoon of olive oil at medium high heat. When the butter begins to brown, put down the seasoned side of the pork to brown. Season the other side with a pinch of garlic/wine seasoning. You are looking to brown each side of the pork and give it some nice carmelization. This should take about 5 minutes on each side.