THE MISMARKED LOIN IN ITS THREE CULINARY TRANSFORMATIONS





fresh from the oven.....a French-Style roasted Pork Tenderloin that was mismarked @ Kroger, for $2.97.... cooked in cognac, a couple of dozen herbs and spices and the last of the Worchester Sauce, A-1 Sauce and Peppery Indonesian Sambal Badjak, Satay sauce, garlic and onion powders and Babi Kecap.....final culinary destinations....yet under consideration....While this 'rested'......I poured some cognac into the 'drippings', added some dried sliced portabella mushrooms, some pomegranate liquor and 'squeezed' vidalia onion juice, a little corn starch and ground green peppercorns to make a sauce...to be combined, later, in the blender.......and used the last half cup of 'drippings' to pan fry some small purple potatoes.....now, to 'break up' all that 'brownness'.....something, as yet undecided....Green to surround the completed project......chopped scallion greens and ?? ....the mushrooms were a bit saltier than I like....even after burning off the cognac.....perhaps some heavy cream in the sauce?   now....to make a smooth, decorative 'dollop' spicy sauce? or left, unblended' to put atop the sliced tenderloin?  

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