And we're back! Happy New Year everyone. January 2009 is a very exciting time for The Food in my Beard. Later this month I will be rolling out the new website backend and design just in time for the site's first birthday! Stay tuned because last night I dreamt that I was a seagull flying above the ocean. Then I dove down into the water and swam with the dolphins. I was two animals at once which means good things are coming... good things are coming. (I'm not THAT weird, it's a Grandma's Boy reference)
Anyways, back to the post at hand. New Year's Eve was a very casual and small event for me. In fact, I was only with the design team! We got together at Mt. Snow in Vermont and cooked a nice dinner and had a really chill night. When we were trying to figure out what to make earlier in the week, I looked up some lucky things to eat. Many people say black eyed peas on New Year's Day is lucky. We went with pork because a pig can not look backwards and therefore this symbolizes looking forward in life. It is also lucky to eat 13 grapes on New Year's Day. We got a recipe with grapes in it for New Year's Eve, and then ate our 13 grapes after midnight. This is a truly retro recipe, the paper I was reading it off looked like it was 40 years old, but like any classic, the flavors went together beautifully. Over time this recipe hasn't aged and if you make it today you will be pleased.
I have never used an apple on here, so I thought I would show a quick demo.
Two pretty pork tenderloins being seasoned with salt and pepper.
Then dredged in flour and a small amount of cumin.
It really was a nice night. A fire crackling and an excellent diner with great friends.
Looks cozy doesn't it?
The knives at the place were pretty bad, but at least they had some right? I need a knife carrying bag, but I don't think I would carry them to and from Bermuda all the time so I am going to wait until I leave the island to get that for myself.
The tenderloin is seared so the onions go in. Don't worry, full recipe at the bottom of the post.
I used two pans because there wasn't one nice one.
After the tenderloins were browned and the sauce ingredients were added, I consolidated to one pan.
Kim was playing around with my camera and I think these pictures came out really nice. These were the 13 grapes we were each planning on eating after midnight for good luck.
Onions and garlic in oil for the rice. We used instant brown rice cause Rich wanted brown for this recipe and that's all they really had at the store.
This is right before I almost dropkicked him for touching the food so much... Leave the pork alone Rich!
This recipe is a classic for a reason, the flavors work well and the food comes out wonderful. After eating this and sharing such a nice night with friends, I really do feel like I will have luck in this coming year. Happy New Year everyone!
Pork Tenderloin With Apples and Grapes
2 boneless pork tenderloins, about 1 3/4 pounds total
Salt and freshly ground pepper to taste
2 granny smith apples
3 tablespoons flour
1 teaspoon ground cumin
1 tablespoon vegetable oil
4 tablespoons finely chopped onions
2 tablespoons red wine vinegar
1/2 cup chicken broth, fresh or canned
2 tablespoons honey
1 tablespoon tomato paste
3/4 cup (seedless white) grapes
1. Sprinkle the tenderloins with salt and pepper to taste. Cut each apple into quarters. Peel the quarters and core them.
2. Blend the flour with the cumin and dredge the tenderloins in the mixture. Heat the oil over medium-high heat in a heavy skillet and add tenderloins. Cook, turning the pork tenderloins so they brown evenly on all sides - about 5 minutes.
3. Pour off the fat from the pan and add the apples and onions around the meat. Cook and stir about 3 minutes. Add the vinegar, chicken broth, honey, and the tomato paste. Bring to a simmer stirring and cover tightly. Cook about 15 minutes (or until desired temperature is reached for the pork). Add grapes and cook for 5 minutes longer.
4. Slice the pork at an angle and serve with the apples and grapes and some sauce over each serving.