Planning dinner: I’m thinking sous-vide cooked pork tenderloin (caus

Planning dinner: I’m thinking sous-vide cooked pork tenderloin (cause I defrosted three), dry rubbed with some salt, pepper, garlic, coriander, caraway, crushed red pepper, though something around the fresh rosemary I have may yet win the day on flavoring it, 2 hours at 135F, finish it in the cast iron skillet, try some, then perhaps cold smoke it (since I’m already cold smoking various cheeses over cherry wood). Accompanied by spinach, sauteed with garlic and mushrooms, and perhaps some rice, perhaps none (the weekend had far too much carbohydrates for my very heavily protein based metabolism). For a starter we’ll turn some of the tomatoes in a cream of tomato soup, and for dessert I’ll make fresh strawberries with mint whipped cream.

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