Wednesday, May 06, 2015

Carnage du Jour - 01 May 2015

Pork Tenderloin.

"Again?" I hear you ask.
"Again," I reply.

Yes, that most versatile of cuts, the pork tenderloin was waiting to be transformed, and transformed it was.
Channeling my inner Jamaican, I whipped up a lovely jerk paste and cut the pork into nice medallions. For a good half hour they sat in that tasty goo, soaking up the allspice and cinnamon and scotch bonnets and goodness knows what all else. Then it was time for the grill.

Over a cheery bed of whitened charcoal, they took little time to reach perfection - cooked through, but with just that hint of pink remaining to let us know there was juice still left in the meat.
To accompany these morsels we had some grill-roasted rutabaga slices and a mixture of a few varieties of rice (brown, red, and wild if I remember correctly).

It wouldn't be dinner at our house without a sauce, though, so I created a sauce of plain Greek yogurt, some lime juice, and quite a bit of cinnamon. It seemed to thin and sharp, though, so I added a dollop of sour cream to smooth and thicken. It was delicious.

Each of the parts of this meal was tasty on its own, and they blended quite happily to make us feel as though we had taken a quick trip to the islands, mon!

Highly recommended.