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Ginger Marinated Pork Tenderloin » digest LA
Ginger Marinated Pork Tenderloin, Asparagus, Really Weird Italian Bread

Ginger Marinated Pork Tenderloin, Asparagus, Really Weird Italian Bread

I learned another thing from Julia Child recently, never apologize for your cooking. In My Life in France, she serves a friend really disgusting Eggs Florentine and never utters a word of acknowledgement that it is bad. I want to apologize for my plating in the picture above, but no. From now on, no more apologies. I am spending a week with my sister and her newborn and trying to help out by cooking meals as much as possible. For our first night, I made my old standby, Ginger Marinated Pork Tenderloin. This recipe is excellent for a bachelorette like myself because one tenderloin is enough for one person plus some leftovers. Of course, as soon as I became single, butcher shops began discriminating against me by only selling tenderloins in twos. The pork tenderloin came out pretty nice although I can never manage to get a nice sear on my meat. I think I need higher heat and to dry the marinade off the pork much more before putting it in the pan. I also tried to mince garlic the way I saw it done in a video recently where the chef smashed the garlic pretty flat and then just sliced it for it to break apart into a dice. That didn’t really work for me at all. I guess that is what practice is for.

We haven’t planned the menu for the rest of the week yet. I think we decided on some sort of rolled chicken dish for tomorrow. Any suggestions?

  • The Dad

    The meat has to be dry for it to sear properly.

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