Seared Pork Tenderloin with Tropical Salsa

I was in line at the corner market yesterday when some items “conveniently” located at the checkout stand caught my eye.  I’d been toying with a mango salsa idea for pork tenderloin and thought a few changes might be nice.  On a whim, I grabbed a container each of fresh pineapple and pomegranate arils, and luckily, the tinkering seriously paid off.

I love this way of preparing pork tenderloin.  You rub the meat with spices, sear it till it has a nice crust, and finish it off in the oven.  Then you hit it with a salsa of tropical fruit, lime juice, and onion so bright, it practically crackles with flavor.  I must have eaten half my weight in fruit salsa last night, so it’s a good thing it’s ridiculously healthy. Even if you’re skeptical of the fruit + meat combination, give this a shot. You’ll be surprised how well it works.

If you have time, brining the meat ensures optimum juiciness and flavor. If not, no worries; this will still turn out great. It’s perfect for a weeknight meal. Enjoy!

Pork brine

-2 Tbsp. coarse salt
-2 Tbsp. sugar
-1 tsp. garlic powder
-1 tsp. bay powder or 2 bay leaves
-pinch of red pepper flake
-1 tsp. coarsely ground black pepper

Cover the meat with water and stir in all the seasonings until dissolved.  Allow to brine (refrigerated) for up to 8 hrs.  Remove from the brining solution and bring to room temp. 30 min. before cooking.

Tropical salsa

-1 sm. yellow onion, finely diced
-1 1/2 c. fresh pineapple, diced (canned OK in a pinch)
-3/4 c. pomegranate arils (“seeds”)
-2 Tbsp. cilantro (fresh coriander), chopped
-1 clove garlic, minced
-1/2 mango, peeled, seeded, and diced
-dash of ground red chilis or cayenne pepper
-juice of 1 1/2 limes
-salt and pepper, to taste

Preheat the oven to 425F.  Combine the salsa ingredients and chill for 20 minutes while you prepare the meat.

Tenderloin

-1 pork tenderloin (mine was a little over 1 lb.)
-2 tsp. sweet paprika
-1/2 tsp. garlic powder
-1/2 tsp. unsweetened cocoa powder
-3/4 tsp. salt
-1/2 tsp. ground black pepper
-1 tsp. cumin
-1/4 tsp. dried oregano
-vegetable oil, for searing

It can’t all be glamorous.

Trim as much visible fat and silverskin (white/shiny muscle membrane) from the meat as you can.  Mix the remaining dry ingredients in a small bowl, then rub all over the tenderloin using your hands.  Heat a few tablespoons oil in a large skillet or roasting pan until almost smoking.  Add the meat to the pan and do not move until the bottom is very brown.  Repeat on all sides.

Remove the meat to an oven-safe glass pan (if not using a roaster) and cover with foil.  Roast @ 425F for 14-20 min., or until done to your liking.  It’s OK if the center is faintly pink.  If the meat feels firm but slightly springy to the touch, it’s done.

Place the meat on a clean cutting board and tent with foil for 5 min. while you assemble the side dishes on plates.  (Black beans and rice are nice accompaniments.)

Once the meat has rested, slice thinly on the diagonal and serve topped with the salsa. Add salt and pepper to taste.

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Carbonnade (Beef Braised in Dark Belgian Beer)

I’m salivating thinking back on this meal (which was admittedly only a few hours ago). Well, I couldn’t wait to share it with you. Tender chunks of beef, slow-braised in a dark beer broth with lots of caramelized onions, shallots, and plenty of herbs. All that, plus tangy mustard and a whiff of wintery spice make this an easy dish to fall in love with.

If you like pot roast, boeuf bourguignon, or beef goulash, you will adore carbonnade. Don’t get me started on how good your house will smell while this simmers on the stove. Sit back and enjoy a glass of Belgian beer while you wait. Salut!

-1 lb. stewing beef, such as chuck roast (avoid pre-packaged stew meat, which tends to be gristly)
-1 Tbsp. flour
-1/2 lb. shallots, peeled and halved (about 5 med.)
-2 small onions, peeled, halved lengthwise, and sliced thin
-1 Tbsp. butter
-olive oil, as needed
-2 garlic cloves, minced
-1/2 c. vegetable or beef broth
-1/2 pint (300ml) dark Belgian beer, such as Chimay Blue
-1 Tbsp. brown sugar
-3 bay leaves
-leaves of 4 fresh thyme sprigs
-handful of parsley, chopped
-1/2 tsp. Worcestershire sauce
-2 gingersnap cookies plus 1/2 tsp. unsweetened cocoa powder, or one piece Lebkuchen (German gingerbread)
-1 tsp. Dijon or spicy mustard
-salt and pepper, to taste

1. Trim and slice the beef into 1-in. cubes. Pat dry with paper towels (to ensure your meat browns, not steams). Sprinkle with the flour, salt, and pepper, and toss well to coat.

2. Heat half the butter and a tablespoon or two of olive oil in a deep, thick bottomed pot on medium-high until bubbly.

3. Add half the meat to the pot and allow one side to brown thoroughly.  Do not stir for several minutes until a dark crust forms.  Turn with tongs and brown the remaining sides.  Remove the seared meat to a bowl, leaving the oil behind.

4.  Add more olive oil (if needed) and the remaining beef to the pot. Brown and remove to the bowl.

5.  Add the remaining butter to the pan, reduce the heat, and add the shallots and onions.  Stir and shake regularly until softened, browned, and caramelized all over.  Take care not to burn.

Not there yet…

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Postcard from Berlin: Turkey Cutlets with Mushroom Cream Sauce

Surprise! I’ve changed continents. Here’s hoping you’ll enjoy my dispatches from my new home, Berlin—where every trip to the grocery store is an adventure, the produce is fresh and cheap, and the cashiers are surly but move at the speed of light.

Like so many others, today’s recipe started with one irresistible seasonal ingredient:

It’s mushroom season in Germany, and these beauties (chanterelles, or Pfifferlinge) have been cropping up all over menus in Berlin.

I stumbled upon a brimming basketful in the market this week and began plotting ways to highlight their deliciousness.

In a nod to my new surroundings, I settled on German cutlet (Schnitzel) marinated in tangy lemon juice, gently pan-fried, and swathed in a creamy mushroom-herb sauce.

This dish is a fantastic study in contrasts: the crisp coating against the sultry sauce; the bright lemon against the rich, mellow mushrooms.  In short, delicious.  Guten Appetit!

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