Wednesday, August 1, 2007

more food bondage


Continuing with Medieval Torture Week, i bring you pork tenderloin. Yes, yet another bone/rolled/tied pork tenderloin.

What can i say; we like the almighty pig in our house.

The boy started this during the day on Monday when i was still at work, and later complained that he would have taken pictures of the work in progress but couldn't find the camera. That’s because it was in my backpack with me, at work, because i needed it for no good reason at all, since i didn’t even blog on Monday.

He asked me how my tying skills were, which i replied, “Okay”. which is really the truth. Nobody taught me how to tie up food the right way; i just do it my own way, and i normally use about twice as much twine as necessary and wrap the thing up like a Christmas package. The boy was so amused by my handiwork that he took pictures of me tying the hell out of some pork.

The above picture doesn’t actually do my backassward skills the justice they deserve. These pork tenderloins look mighty fancy and properly tied, but if you take a good look at the one in the background, you can see miles of twine down the length of the tenderloin, looking rather spine-like. Here’s another look (and Bonus Action Shot!)



The boy veered off from our normal stuffing recipes and found one via Food Network Canada. We don’t get Food Network Canada down here in the good ol’ American South, but i do wonder if our Northern friends are just as annoyed with the lack of quality shows in their version of FN. Do you guys get the new show featuring the super-annoying finger-snapping Latino chick with the German name? i never thought it possible, but she shows more boob than Ms. Di Laurentiis. I was willing to give her the benefit of the doubt, but when she started snapping her fingers at the camera, i wigged out. the channel was promptly changed. Anyhoo – the boy likes watching License to Grill, which is on the Discovery Home Channel here, and found the host’s recipes on FN Canada.

Spicy Jalapeño Stuffed Pork Tenderloin



I will say – this recipe was a big hit. If you’re not into spicy food, please don’t even bother trying it out, although i urge you to start challenging your palate by slowly incorporating heat into your life. The boy used some of the jalapeños from our yard plus some odd hot pepper or two from a variety pack bought at Publix. And i believe he also must have doubled the recipe, seeing as we had two pork tenderloins and the recipe calls for just one. But the flavors are fresh and bright; and i know i’m going to fumble a bit trying to describe this, but the food matched the weather. it’s been 90ish degrees here with 90ish percent humidity, and the combination of fresh herby flavors plus the mix of hot peppers not only woke up our taste buds but just went well with the weather. Meh, i’ve described that poorly. But i’m hoping you catch my drift.

It’s kind of like on a bad rainy day all you want is mashed potatoes because only mashed potatoes will do.

(Sigh. I could never be a professional writer).



We served this with the Grilled Corn with Chipotle-Maple Glaze that Rob Rainford also makes on that same show, along with some cole slaw. I dont think the boy followed any particular recipe for the cole slaw, just kind of tossed in a bunch of things and gave it a stir.

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