What's For Dinner
November 14 2007
Quick Dinner: Seared Pork Tenderloin with Arugula Salad and Sweet Potato Fries
Since it's almost Thanksgiving, I opted to avoid poultry this week. Get a unseasoned pork tenderloin and cook one or both pieces depending on how many people you need to serve. The salad is pretty flexible as well- if you have something that you like, throw it in. Learn not to overcook your pork- the worms your grandparents were worried about don't really exist any more so pork doesn't need to be cooked to the consistency of cardboard.
For the Pork:
1 unseasoned pork tenderloin
1 tablespoon of cocoa powder
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1 teaspoon ground corriander
1 teaspoon fround fennel seeds
salt
pepper
olive oil
Combine the spices together with the cocoa, salt and pepper. Rub the spice mixture all over the tenderloin. Heat the olive oil in an oven ready pan over medium high heat. Sear the meat on all sides until it is dark all over - about 10 minutes. Place the pan in a 400 degree oven and cook for another 10 minutes for a medium doneness. Cook longer if you feel the need to kill it.
For the Fries:
3 large sweet potatoes (yes we're still trying to get rid of them)
vegetable oil
salt
Wash and peel the sweet potatoes. Cut them into long pieces about the same size. Heat the oil in a deep frying pan over medium high heat. To test if the oil is ready drop in a test fry. If it sinks, the oil is too cold still. If it floats and quickly has bubbles rapid coming from around it - it's a good temperature. If it burns or smokes - the oil is too hot.
Fry the potatoes until they are crispy. Remove from the oil and drain on paper towels. Sprinkle with salt - or add some cinnamon sugar if you prefer.
For the Salad:
1 package of baby arugula (or mixed greens)
1/4 cup dried cranberries
2 tablespoons chopped dates
1/4 cup chopped pecans
2 ounces of goat cheese, in large crumbles
2 tablespoons lemon juice
4 tablespoons olive oil
salt
pepper
Whisk the lemon juice and oilive oil together with the salt and pepper to make a dressing. Combine everything else and when you're ready to serve, pour the dressing over it and adjust to salt and pepper to taste.