Two weeks ago the neighborhood (read as: downscale) Harding's had a sale on pork tenderloin: only $2 per pound. I got us a lovely 3-lb roast and stuck it in the freezer. Yesterday, I got bit by the cooking bug and pulled it out to thaw when I was home for lunch. After work (my first night out on time in the last three weeks) I browned the roast in the dutch oven with some olive oil, made slits in the top of the roast and stuffed in an entire bulb of sliced garlic, added a cup of white wine, a cup of fresh apple cider, and a cup of water, then added thyme, bay leaves, six quartered tart apples and a small chopped onion. I covered it and let it simmer in the oven for ninety minutes, and added a pie plate full of oiled yukon gold potatoes next to it. After it was done, I took the roast out and sliced it while I reduced the gravy a bit. Roasted potatoes, sliced garlic tenderloin, savory apples (my buddy Trevor calls them "carnal apples," and that's exactly what they were), some leftover summer squash, and tart apple gravy over everything.
Oh, man. It was soooo good. For my first time making a pork roast, it was amazing.
And then we watched Porco Rosso while we ate, to make it perfect.
And then I looked over and discovered that Paul had put DELI MUSTARD ON HIS TENDERLOIN.
My genius is wasted here, I tell you.
Oh gosh...that's makin' me drool...(not the mustard part...ick)
I totally want to try that!
You know, it's not like I'm drowning kittens or anything...
Your tenderloin was awesome, my choice of garnish, to me, made it awesome with mustard. That's not a bad thing.
That does sound GREAT!. BUt to be fair, it is Geoff L. that calls them "Charnel Apples".
But "Carnel Apples" sounds so much more... interesting.
Coulda been worse. Coulda been ketchup, or bbq sauce - Matt's condiments of choice.
I tried to post this before.
I'll go Paul one further. Take your reduced sauce and add in some cream and mustard. Several mustards work quite nicely. MMMMM.