Tales From The Pantry : Tonight's Dinner
Larry Henderson for local2 sault ste. marie
May 2nd, 2011 at 2:20pm
Those days, I usually make a nice desert in the morning so it has time to set or cool and do my prep work for the main course. If bread is on the menu, my dough will be on the rise early as well, so that the oven is free for whatever is being roasted. As we both are at work during the week, a roast leaves nice leftovers for sandwiches. Easter ham seemed to have no end to it but different condiments as well as using it in a minced ham sandwich made for a nice variety.
Today, I decided to roast pork tenderloin with a spice rub. This should make for great sandwiches for the week. We have some homemade potato bread that will also add flavour to our brown bag lunches.
At the grocery store this morning, I found turnip for 39 cents a pound. A fine choice I think. Yukon gold potatoes should pair nicely to round out our dinner menu.
Not everyone likes turnip, but I know that the wife and I will truly enjoy it at dinner this evening.
As for the tenderloin, it too will be a treat as we have not tried this recipe before.
2 pork tenderloins
2 teaspoons salt
ľ-Ĺ teaspoon black pepper
1 tsp. ground cumin
1 tsp. chilli powder
1 tsp. cinnamon
2-3 tablespoons olive oil
1 cup brown sugar
2 tablespoons finely chopped garlic
1 teaspoon Tabasco sauce
Mix salt, pepper, chilli powder, cumin and cinnamon together.
Rub this mixture over the pork to coat well.
Heat oil in a large oven proof skillet on medium high heat. Add tenderloins and brown on both sides.
Set oven to 350 degrees.
Mix glaze by stirring together the 3 ingredients and pat onto the top of each tenderloin.
Roast in the oven for 20 to 25 minutes or until a thermometer registers 140 degrees.
Allow to sit in pan ten minutes at room temperature. Remove, slice and serve.
Hereís hoping the tenderloin tastes as good as it sounds.