...but it won't leave you suddenly hungry an hour later.
So, now that we're back home, I think it's only proper that we continue to make the new camera pay for itself by taking cool pictures. For example, here's tonight's dinner:
It's based on Tony Bourdain's recipe for "Mignons de porc l'ail" from his Les Halles cookbook, although I'm fairly certain he didn't serve his pork tenderloin with leftover shrimp fried rice from last night's take-out.
I changed his recipe slightly to reflect the fact that I would serve it with fried rice. Here's my take on the recipe:
Mignons de Porc a la Chinoise
2 1 lb. pork tenderloins, trimmed of fat and membranes
8 oz. assorted mushrooms, diced (I used shiitake and oyster)
6 scallions, chopped finely (white and green parts - reserve 2 T. of green tops)
2 cloves of garlic, minced
2 tsp ginger, minced
2 T. canola oil
3 T. butter
2 t. sesame oil
1-2 t. chile garlic paste/sambal
2 shallots, sliced thinly
1 1/2 T. light soy sauce
1/2 c. dry white wine
1/2 c. water
salt and pepper to taste
Preheat oven to 375 degrees Fahrenheit.
1. In a large heavy skillet, over medium high heat, cook the mushrooms and scallions in 1 T. of canola oil (or use Pam) until mushrooms are brown and the scallions are tender. Add the garlic, ginger and chile paste and saute until fragrant - about 30 seconds to a minute. Add 1/4 c. of wine and 1/2 T. of soy sauce. Bring to a boil and cook until the liquid no longer remains. Remove the vegetables to a plate and spread them out to cool.
2. Butterfly the pork tenderloins. Open them up like books. Use a mallet or the heel of your hand to flatten any parts of the tenderloins that are egregiously thicker than other parts of the butterflied meat. Lay the tenderloins side by side next to each other on the board. When the mushroom/scallion mixture is cooled completely, pile it down the middle of the tenderloins (where the meat meets as they lay side by side). Drizzle the vegetable stuffing with 1 tsp. of sesame oil. Cut three lengths of string. Slide one under the middle of the meat and one under each end. Truss the meat up so it becomes a cylindrical roast. You probably will want to add at least two more trusses to the points in between the middle and the ends. Bondage that bad boy up and poke any stuffing that tries to escape back inside. (note - Pork does not get a safe word.)
3. You can probably use the skillet you cooked the vegetables in here if it is oven safe. Just wipe it out before you start this part. Heat the skillet back up to medium high. Add 1 T. canola oil and 1 T. butter. Season your meat with salt and pepper to taste. Brown it on all sides (about 4-5 minutes per side). Put the skillet with the roast in the oven to cook for about 25-30 minutes (I like mine to be solidly medium when it comes out).
4. When the pork is done, remove it to a plate to rest. Carefully wipe out the oil (but leave the fond). Put the skillet back over medium heat. Add 1 T. of butter and let it melt. When the foaming subsides, add the shallots and cook until they are translucent. Add the remaining wine and bring to a boil. When it is reduced to a glaze, add the water and remaining soy sauce. Boil until it is reduced by half. Remove the pan from the heat. Add the remaining butter and 1 tsp. sesame oil. Whisk until the butter and sesame oil is well incorporated. Stir in the reserved scallion greens and check for seasonings.
5. To serve, slice the roast carefully into 8 slices (leave the string on, it makes it easier to keep everything in one piece - just don't forget to remove it at the table). Place 2 slices on each plate. Pour a couple of spoonfuls of the pan sauce over the meat. Serve immediately with rice or mashed potatoes.