Perfect for a weeknight where you don’t have much time, for preparation or cooking, this dish practically makes itself. First, you toss cubes of pork tenderloin in a fragrant spice mix (cumin, ancho chile powder, ginger, and turmeric), then brown them in oil. Then, in quick succession, you add honey, cider vinegar, water, and tahini mixed with lemon juice to the pan. Once the pork is cooked through, more lemon juice rounds out the sauce and you’ve got dinner!
The pork comes together so quickly, there isn’t much time to fuss with sides. I served the pork with couscous (which is practically instant) and some sautéed greens.
This is a good recipe. However, I should have chosen a different accompaniment. There’s a lot of sauce, and the couscous wasn’t the ideal sponge. You don’t really want to waste a drop.
I’m so excited about this week’s recipe from Everyday Dorie for Cook the Book Fridays. On the surface, Miso-Glazed Salmon sounded interesting, but not necessarily game-changing. The marinade was simple to mix up: miso paste, honey, soy sauce and lemon juice. My miso paste was a bit old, so it took some effort to smooth it out but not that much. Spread the paste over individually sized salmon fillets to marinate at least an hour. When it’s time for dinner, the salmon goes into the oven for just 10 minutes.
Depending on your sides, you might have to start them before you cook the fish. I made jasmine rice and fluffed some sliced scallions into it after it was done. One night, we had leftover roasted broccoli. The second night, I tried these fast and delicious green beans.
I loved this. Usually, we grill or broil salmon, but roasted, the texture was lovely. I’ll be adding this variation to the rotation. I’m imagining other flavor combinations for the marinade. Yum!
This the season for autumn decorations. Here’s my latest obsession of what to do with my hands in the evening. An entire pumpkin patch, knit from my yarn stash!
Finally, without any fanfare, Wednesday marked the 10-year anniversary of my blog. What a journey it’s been. I’ve enjoyed sharing my cooking adventures, experiments, and recipe reviews from “cook the book” projects. The best part has been the many friendships forged across the miles. (You all know who you are!) Here’s to embarking on another decade… Cheers!