So, here's how it goes:
- 1 lb. pork tenderloin
- 1 Tbs brown sugar
- 2 tsp curry powder
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp Hungarian sweet paprika (hot is good too)
- 1/2 tsp pepper
Trim fat from tenderloin. Combine sugar & next 5 ingredients, stir well. Rub all over tenderloin.
Place in a broiler pan coated with cooking spray. Bake at 425 for about 25 minutes (150 degree meat temp). Let stand for 5 minutes before slicing.
But what else? Maybe I'll go Southern and add some field peas? Fresh spinach is in the house...let me get that cookbook I have on leafy greens!
We were *supposed* to be having Braised Pork with Lemon and Sage tonight. Flour, salt, pepper srinkled on a pork shoulder, browned, and put in crockpot with sage leaves, lemon zest and milk. However, I actually ended up with Pork Shoulder steaks, which I ran home this morning, and browned, etc. you are supposed to cook on High for 6-7 hours, taking the lid off the last three so the "gravy" can reduce...
ReplyDeleteWell, my Neil just called. (I had assigned him take the lid off and check on it duty.) He said it looked like it had boiled over, he had to mop the floor and clean the countertop and the pork was very tender and sitting in a half-crockpot full of grease.
I reckon I shoulda just had him throw them on the grill.
I'm intrigued by the milk. Did you read this recipe somewhere or develop yourself?
ReplyDeleteLook at it this way, the pork is tender, now you KNOW that Neil can mop a floor, and you have a clean floor and countertops to greet you!
I read the recipe and actually did some googlin'to make sure the milk wasn't a horrible misprint. I saw several recipes for milk in a crockpot with pork, so I decided, what the heck! :)
ReplyDeleteThe meat actually was tender and had a wonderful flavor. I'm emailing the recipe to you separately.