Prep
- Recipes from the September/October Cook's Illustrated magazine
- This was a relatively quick Sunday dinner, it took about an hour to prepare everything.
- The recipe for the pork was very straightforward and easy. The "secret" was the method they developed to provide consistent results no matter how your broiler works. This included preheating the oven to 325°, to preheat the broiler elements, before turning on the broiler.
- I used the Hi setting for our broiler, which has two settings (Hi and Lo).
- After broiling for 5 min the tenderloin was turned over and broiled for 10 minutes (the recipe gives 8 to 14 minutes for this step) to get to an internal temperature of 125°-130°.
- I started the potatoes and asparagus around the same time as the pork.
- The salsa was easily made, sun-dried tomatoes, fresh basil, fresh parsley, extra virgin olive oil, balsamic vinegar, salt, and pepper ... just chop and stir together.
Eat
- The pork tenderloin was served with sun-dried tomato and basil salsa, boiled red potatoes, grilled asparagus, Marlborough Sauvignon Blanc from Lone Goat Vineyard ... this is the vineyard in Caleb's back yard in New Zealand. It's good wine.
- Not only was this dinner easy to make, but the pork was tender and moist and the salsa was good and went well with the pork.
- I started the asparagus too soon, it took only about 10 minutes to grill.
Eat leftovers
- We had the leftover pork with three other "p" foods: potatoes, peas, and Pinot Grigio. The meat was reheated in the microwave with a little water. It was OK, not too tough or too dry, though not as juicy as when fresh.
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