Pork Tenderloin with Pomegranate Rosemary Sauce

I think pork can be a really fun meat to cook with because it goes surprisingly well with fruit, and in this case, pomegranate.

Slices of pork tenderloin with pomegranate sauce

Pomegranate is a curious fruit if you’ve never worked with it. The flavor is kind of hard to describe: sweet but tart, as well as both dark and somewhat tannic (that mouth-drying feeling you get from red wine). Given the history of this fruit, pomegranate can add either a real middle-eastern or Mediterranean flare to a dish, which is just what we’re going for. We’ll rub the pork with a middle-eastern styled dry rub and glaze it with the dark, subtle fruity flavors of pomegranate mixed with the complex sweetness you get from basalmic and fresh rosemary. This is also my entry for this week’s Weekend Herb Blogging, hosted this week by Haalo from click to read more…

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Apple Pie with Walnut Streusel

I wish I could think of a wittier intro than “a blog post as American as apple pie,” but hey, there you have it.

Slice of warm apple pie

This is the first pie recipe I ever made and is what got me on my one-pie-a-week kick (not sure how I’m not 500 lbs yet). I’ll let my mom and my younger brother decide who gets the credit for this recipe, but since my mom is a regular reader here, the credit is tilting in her favor. 😉 The recipe has changed a little bit from how I first encountered it, but this is a favorite of mine and its about that time of year when this is an appropriate dessert to be making. The crust is light and flaky, the filling is sweet and spiced (not tart), and the topping is nutty and crunchy. In short, this is not your mother’s apple pie (since it’s my mom’s *rimshot* This is the corny… click to read more…

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Cilantro Pineapple Rice

This rice has flavors that reminiscent of Asian dishes. You take the delicate, sweet aromatics and flavors of Jasmine rice cooked with citrus and chunks of pineapple, countered by the sharp flavors of cilantro and shallots. Plus, you can throw this together very quickly, giving you time to focus on whatever your main course might be.

  • 1 cup of jasmine rice
  • 1.25 cups of water
  • 1 cup of pineapple juice and chunks (if you have fresh pineapple, I’d recommend that. Canned works fine, too)
  • 1/2 cup of orange juice
  • handful of cilantro leaves
  • 3 or 4 shallots (the greens, not the bulb)
  • juice of 1 lime
  • garlic powder, to taste
  • dried oregano, to taste

Pineapple rice prep work

First, chop up the cilantro leaves and the shallots. Then chunk the pineapple into 1/2 inch cubes if you went the fresh route (or just open the can, like I did 😉 ).

Pineapple rice, plated

I have a rice cooker, an appliance which I… click to read more…

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