Food updates
Feb. 12th, 2010 04:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
petroniaChocolate sour cream cake: two cups icing sugar? Rly, Nigella? I mixed and tasted and 3/4 cup was as much as a reasonable adult could be expected to take. Just as well because I ended up eating quite a bit of that icing on its own as made too much (a sad fate, to be sure XD;). Had a bit of an accident turning the cake out before it had sufficiently cooled, inevitable knowing me but hopefully not to be repeated.
Roasted pork tenderloin: my mother, who Does Not Like Fat Marbling, keeps tenderloin cuts in the freezer and chops them up painstakingly to make stir fry. Personally, in the hierarchy of tiresome kitchen tasks I prefer deglazing a pan to cutting a 3lb. finger-freezing block into tiny cubes. =_= They're really easy to glaze/marinade, too - whatever was in the fridge at the time:
3 tbsp olive oil
3 tbsp Dijon mustard
3 tbsp minced garlic
1 tbsp maple syrup
1 tsp powdered sage
1 tsp salt
1 tsp black pepper
Cut slits in the top of the tenderloin and inserted half-moon orange slices. Rub all over with mixture, squeeze other 1/2 orange over top. Would have added onion if I'd bothered, peppercorns and marmalade (as the recipe I based myself on suggested) if I'd had any. Already way fancier-looking/tasting than the literal 5 minutes this took me would suggest.
The key, I suspect, is to roast it low-ish at 300 - 25min per pound does for it in our oven. But one is supposed to sear the outside first, either on the stovetop or for 10min at 450.
Roasted pork tenderloin: my mother, who Does Not Like Fat Marbling, keeps tenderloin cuts in the freezer and chops them up painstakingly to make stir fry. Personally, in the hierarchy of tiresome kitchen tasks I prefer deglazing a pan to cutting a 3lb. finger-freezing block into tiny cubes. =_= They're really easy to glaze/marinade, too - whatever was in the fridge at the time:
3 tbsp olive oil
3 tbsp Dijon mustard
3 tbsp minced garlic
1 tbsp maple syrup
1 tsp powdered sage
1 tsp salt
1 tsp black pepper
Cut slits in the top of the tenderloin and inserted half-moon orange slices. Rub all over with mixture, squeeze other 1/2 orange over top. Would have added onion if I'd bothered, peppercorns and marmalade (as the recipe I based myself on suggested) if I'd had any. Already way fancier-looking/tasting than the literal 5 minutes this took me would suggest.
The key, I suspect, is to roast it low-ish at 300 - 25min per pound does for it in our oven. But one is supposed to sear the outside first, either on the stovetop or for 10min at 450.
