We had a visit from the long lost WS Random last night. After catching up on all the gossip (with plenty of "bless her hearts" and "you wouldn't believes" and "Oh mys" thrown in just to keep ourselves above the fray) we had a nice meal. The great thing about this meal is that with just a little prior planning, it will be two delicious meals.
Last night, it was Jerk Pork Tenderloin, black beans and rice, cucumber salad, and a dessert of grilled pineapple and ice cream. Pork tenderloins are my "go to" fancy meat for company. Not very expensive (compared to beef tenderloin), quick and easy, and takes a variety of treatments. My favorite is to thoroughly coat the tenderloins in the dry rub from Market Spice in Seattle the night before. Then, sear it, and roast it until 147 degrees.
But, the second meal will be the left over tenderloin (cooked last night) cubed up and made into a hash with some lovely fingerling potatoes I got at our Wednesday morning parking lot farmer's market. mmmmmm yummy.
Last night, it was Jerk Pork Tenderloin, black beans and rice, cucumber salad, and a dessert of grilled pineapple and ice cream. Pork tenderloins are my "go to" fancy meat for company. Not very expensive (compared to beef tenderloin), quick and easy, and takes a variety of treatments. My favorite is to thoroughly coat the tenderloins in the dry rub from Market Spice in Seattle the night before. Then, sear it, and roast it until 147 degrees.
But, the second meal will be the left over tenderloin (cooked last night) cubed up and made into a hash with some lovely fingerling potatoes I got at our Wednesday morning parking lot farmer's market. mmmmmm yummy.
1 comment:
duh . . . the dry rub seasoning I use is market spice's Jamacian Jerk seasoning. sorry.
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