Pork tenderloin with spicy carrot fries

There's been too much sweet stuff on this blog lately. I don't want to give you the wrong idea -- I like cooking much better than baking. So today it's back to the savory business.

I adapted this recipe from one I saw in Bon Appetit magazine; the original recipe called for baby carrots and jalapeno, neither of which I had. Instead, I used regular old carrots, skipped the jalapeno, and added some cayenne pepper. I also changed up the rub for the meat based on what I had available. The recipe included reflects what I actually did.

The meat was tender and flavorful and the carrots, which ended up a lot like oven-baked 'spicy fries,' were really good. I think these carrot fries would make a great side dish for a bleu cheese burger....YUM!

Pork tenderloin with spicy carrot fries
(adapted from Bon Appetit, April 2009)

Carrot fries:
2 lbs carrots, peeled and chopped like fries
2 tbsp water
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
1 tsp honey
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp salt

Pork:
~2 lbs pork tenderloin
2 tsp dried oregano
2 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 tbsp olive oil

Arrange carrots in a single layer on a baking sheet. Whisk together the water and remaining ingredients, then add to carrots, tossing to coat. Cover with foil and roast carrots until almost tender in a 400 degree oven (~20 minutes).

While the carrots are roasting, prepare pork by combining the spices and rubbing all over the tenderloin. Heat olive oil in a heavy skillet, and brown the meat on all sides. Once browned, remove the foil from the carrots and nestle the meat among the carrots. Roast the pork and carrots uncovered ~ 2o minutes (or the meat reaches 140 degrees). Remove from oven and let rest 5-1o minutes before slicing.

Have lots of pulled pork? Make burritos!

I described the pulled pork I made in my previous post, however, I didn't tell you that I made a lot. A LOT. After we enjoyed our pulled pork sandwiches, I froze half of the meat and was still overwhelmed with the leftovers. The next 2 nights I enjoyed these burritos, which were exceptionally good. The meat was even more flavorful on the second day, so I piled it into to a tortilla with rice, black beans, homemade salsa, chunks of avocado, and some plain yogurt (in place of sour cream). The burritos were super fast, super easy, and delicious! Lesson learned: a 9-pound pork shoulder is way too much meat for two people.

Pulled pork, cole slaw, and a household chore

I secretly look forward to household chores that take all the day; they provide an opportunity to make slow-cooked meals I think about often. Braised meats, sauce and meatballs, soup, stock, etc... all tasty and easy, but who has time to stay home all day to mind the stove? Not me, usually. That's why all-day-household-chores are such a treat. This past Saturday the plan was to make pulled pork and clean the basement. Exciting, I know.

I woke up early to prep the pork. I cut off excess fat from the meat, and covered it in a rub (recipe below). I wrapped it up tight in aluminum foil, and stuck it in the oven at 250 degrees*. That's it. The day was off to a great start.

I went to the basement, and there the day took a turn for the worse. I discovered that much of our stuff covered in mold. MOLD! So gross. The majority of the day was spent picking through moldy items, tossing stuff, and washing the rest. Hours later, and after a trip to Home Depot for shelves and plastic tubs to ward off any future mold, the basement was neat and organized. But I didn't feel the sense of satisfaction normally associated with finishing a chore like that. Instead, I felt sad and sick. Sore throat, cough, sneezing; the mold got me. To make matters worse, the hot water heater needed to be repaired, so I had to wait for the repairman to return before I could take a shower.

Defeated, I went upstairs, washed the mold off my face and hands, and took a peek at the pork. It looked (and smelled) fabulous! Slow cooking all day, it was ready to be shred into tasty goodness. Bf kindly offered to chop the veggies for the slaw. The repairman showed up just as I was shredding the meat and adding some barbecue sauce. It smelled so good, he must have been jealous. Thirty minutes later, the hot water heater was fixed, and we sat down to some sandwiches and slaw. Just the kind of meal you need after a day of fighting mold.

*Special thanks to my friend Chris who shared his pulled pork technique with me.


Pork rub:
4 tbsp. paprika
2 tbsp. salt
2 tbsp. granulated sugar
2 tbsp. brown sugar
2 tbsp. cumin
2 tbsp. chili powder
2 tbsp. ground black pepper
1 tbsp. cayenne pepper

Mix together & rub all over pork.

Cole slaw:
1/2 head cabbage, chopped
1/2 head red cabbage, chopped
1/4 large yellow onion, minced
1 carrot, shredded
1/4 cup white wine vinegar
1/4 mayonnaise
1 tbsp. sugar
salt & pepper to taste

Chop vegetables and place in a large bowl. Mix together vinegar, mayonnaise, and sugar, then add to slaw. Toss to coat. Season with salt and pepper.