Sunday, March 4, 2012

Pork with an attitude.

   If you are a vegetarian you may want to skip this post (unless you actually enjoy looking at my amateur pictures), but if you are a meat lover and looking for a fast and easy recipe you are in a right place. Some people are afraid to cook with pork thinking that it requires a lot of experience and magic skills to make it taste good and moist. This is so not true. In my opinion pork is super easy and much more forgiving than beef for example, it's actually pretty hard to make it dry or not tasty. Let me show you what I do. All you need is:

*  pork tenderloin
*  1 onion (sliced)
*  2 cloves garlic
*  dried apricots (or plums)
*  1/2 cup chopped parsley
*  6-7 juniper berries
*  fresh rosemary
*  salt and pepper

   Take a long and skinny knife and insert it in the middle of the tenderloin (length wise) to make a cut. If your knife isn't long enough to cut through the entire loin you can always "attack" it from both ends and cut it half way from each side. Stuff it with dried fruit (apricots or plums, which ever you like better), put the meat on aluminum foil, sprinkle with salt and pepper, cover with onions, garlic, parsley, rosemary, juniper berries, and wrap everything with the foil as tightly as you can. Bake at 370F for 1 hour.




   I don't know if you can see it in the picture, but I had two separate loins. I seasoned both of them with the same things, but I stuffed only one of them (and "decorated" it with some extra fruit on the top). The other one I just left the way it was. After it's baked remove the rosemary and juniper berries, slice it and it's ready to serve. It's super juicy and flavorful and all it needs is some light and fresh starch to complement it. I decided to serve it with couscous mixed with lots of parsley and lemon zest.




   You probably wonder what I did with the other tenderloin don't you? Well, be patient, come back in two days and the mystery will be revealed! For now enjoy this juicy, fruity and delicious dish!

Enjoy.
Magda

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