Well it has been a beautiful day - the weather was amazing, I did a quick walk for the American Heart Association this morning honoring my grandmother, ran some errands, mowed the grass and for the first time in a long time enjoyed my backyard!
I actually did the the recipe of the week a few days ago - but haven't had the opportunity to write it all up! I am not going to lie to you, this was a super duper easy one and really tasty! From start to finish it took me about 45 minutes and that includes preheating the oven, changing my clothes and letting the girls out!
So are you ready? Lets knock out this easy family dinner!!! I actually didn't feel like going to 101 different grocery stores on Sunday so I just grabbed everything at Trader Joes and I thought that I was going to have to double the recipe because the tenderloin was actually closer to 2 pounds. However, once I opened up the package I quickly found out that there were two of those little loins in there - well shit now we can do this recipe again this week!
I got my pan ready and threw that loin on there
Then I got her all lathered up - this waas like when I was a teenager and put baby oil on to lay by the pool for maximum burnage!
Then put her under the broiler just like the recipe called for - I had never done this before so I was a little apprehensive about the cooking time. Only 12 minutes?? I felt like my mom who cooks things until they are dead three times over!!!
While she was getting her tan on for the first few minutes I went to get out the syrup....ya you see this is why you should always check to make sure you have enough of what your recipe calls for!!! I only had about a teaspoon or so of syrup! SERIOUSLY KIM what are you a rookie??? So what does one do when this happens? Well you look for everything that would fit in the same family of flavors/components - this is what I found (also why I think I could be good on one of thse cooking shos)
With a combintation of the three I was able to create what should have been!
Here is loiny before the flip! This was about 6 minutes under a high broilerf
Once I rubbed the glaze on and flipped her over I got working on the hash! I pulled out my trusty spiralizer and knocked those taters out!
Got them in the pan with the shallot and let that magic start to happen
Since I was still very concerned about my pork being done after such a short cooking time I pulled out my All Clad thermometer! Now this thing was a little pricy but as you can see it is worth its weight in gold. You can set it for the speific protein you are cooking and it will let you know when it has reached the safe temperature. Here is what it looks like before inserting the probe into anything!
Now remember - meats continue to cook once you have taken them out of the oven, off the grill, out from under the flame so its ok if it isn't right at temp when you pull it out! After about 15 minutes (yes I still left it in a little longer than it called for) I pulled the loin out stuck the thermometer in to see where we were at.
Low and behold we were almost up to temp...well within a few minutes this is where we were at
Once she rested she was done, the timer was beeping and I started putting the finishing touches on the hash. I added the spinach to the sweet potato and shallot letting it mix in completely. I bought the bag of fresh spinach at Trader Joes and used the whole thing - I was feeling like I needed a little Popeye in me that day!
Once everything was sautéed properly I pulled it off the stove, brought the loin over to the cutting board - sliced it up in medallions going against the grain to allow for the best bite
Once she was all cut up I got to making that plate up...then finally sat down to enjoy the deliciousness!
Katie and her mom also made this weeks ROW and here was their final product! I would have to say that we all knocked this bad boy out of the park!
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This is the first week of classes - so there may not be as many creations coming out of the kitchen! Work takes precedent over play this week!
I hope that you are all having a great weekend!
Happy Cookin'
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