Warning: ob_start(): non-static method wpGoogleAnalytics::get_links() should not be called statically in /homepages/12/d92832203/htdocs/digestLA/wp-content/plugins/wp-google-analytics/wp-google-analytics.php on line 259
Succotash Sucka » digest LA
pork loin and succotash

ginger marinated pork loin and succotash

Some days you just don’t want to get out of bed. Today was that day for me. I worked from home and then realized that I should probably take advantage of being at home to get a marinade started on my pork tenderloin in the fridge. I randomly had corn and bacon so I did some research and found this succotash recipe at Smitten Kitchen. I rode my bike over to Whole Foods and found some beautiful cherry tomatoes.

cherry tomatoes

cherry tomatoes

When I pulled the pork out of the fridge to marinade it, I realized I had bought a loin instead of a tenderloin. The loin is larger and has to roast for much longer. I made the mistake once before and ended up cooking the thing until 11 pm before it was done and it ended up completely dried out. Great, this day just continues to get better.

The succotash recipe called for shell beans, which I have never worked with before. I found some fresh cranberry beans and fava beans. I realized, almost too late, that fava beans have to be shelled twice and not really cooked whereas cranberry beans need to cook for 20 minutes. Also, if you accidentally cook a fava bean and don’t shell it (the second time) it will explode right out of the pot!

fava beans, cranberry beans and corn

fava beans, cranberry beans and corn

I cooked up the succotash, but used rice vinegar instead of sherry vinegar. I also adapted my go-to ginger marinated pork tenderloin recipe to account for the different cut. Instead of searing the pork and then roasting at 425, I just put it in a casserole dish and cooked it at 350 degrees for about 50 minutes. The end result was perfect. The pork was exactly 155 degrees and moist. The succotash turned out beautifully and delicious. This was actually the best meal I ever made. The succotash was the perfect side for the pork loin and now I can end this day happy. Tomorrow has to get better especially since I have to get up at 6 am and run 10 miles.

blog comments powered by Disqus