Tuesday, July 15, 2008


Ahhhh, another food post!

Dinner last night was nothing terribly special. We had some pork tenderloins that needed eating so we cooked one up last night, and got the other marinating for tonight.


Pork Tenderloin, Quinoa, Mashed Taters, and Green Beans:


- 1 pork tenderloin

- 3/4 cup quinoa

- 6-7 dried apricots

- a few slices of cheese (I used raw goat cheddar from New Frontiers health food store)

- 2 servings of left over mashed potatoes

- 1 can green beans

- 3/4 cup pork broth (I had some from another dinner, bullion would work too.)

- 3/4 cup water

- a few tablespoons of butter

- a tablespoon of olive oil

- fresh rosemary

- fresh garlic

- black pepper

- salt

- paprika

- garlic powder

- flour



Making the meal:

1. Put the quinoa into a pot with water. Allow to soak for 15-30 minutes. Once they are done soaking, rinse them a few times to remove the soapy covering on the grains. Because draining these little buggers can be a pain in the ass, I would recommend using a coffee filter if you don't have a fine mesh strainer.


2. Pre-heat the oven to 375 degrees F. Also get a pan pre-heating with some olive oil in it.


3. While everything is pre-heating chop up your rosemary, combine it with salt/pepper/garlic powder/paprika and rub all over the tenderloin. Then cover the tenderloin with flour.


4. Add 3/4 cup water and 3/4 cup pork broth to quinoa in pot. Dice your apricots and add them in, as well as about 2 tablespoons of butter, a pinch of salt, and a pinch of pepper.


5. Quinoa cooks just like rice. Bring to boil, reduce heat, cover and cook for 25-30 minutes, stirring occasionally.



6. Throw your tenderloin into that now-smoking-hot pan and brown all sides, about 3-4 minutes per side.


7. While that is browning, get a baking dish (big enough for the tenderloin) put about 1/4 inch of water in it, mince your garlic and add to water, as well as a few sprigs of rosemary.


8. Once the pork is browned, put into baking dish and throw into pre-heated oven. Turn it about every 10 minutes.


9. Drain green beans, and put in a small pot with butter/salt/pepper. Cook on medium low until heated through.



- The quinoa is done when the water is absorbed (just like rice). Go ahead and dice up your goat cheese and add it to quinoa once it is done cooking.

- The green beans are done when they are warm.

- The mashed potatoes are done when they aren't cold in the middle after microwaving

- The pork is done once internal temperature reaches (on my UBER-Cheap thermometer) 140 degrees, and then rests for 10 minutes. I like mine to be a touch pink in the middle. Some people are weird about pork and like to make sure it is well-done. Slice for plating.


DaNece didn't like the quinoa (they have a texture kind of like grits), but I LOVED them and will definitely be making them again. The flavor was great, especially with that sharp cheese in them. The pork turned out great, without being too heavily flavored. Green beans and mashed taters - meh. They filled the hole. :)


Mike said...

I think you are the only other person I have met that likes pork a bit pink in the middle. There was a time when that was not advised because of trichinosis (I think that was it), but those days are long gone thanks to all the antibiotics the pigs get in their feed.

It makes pork so much tastier when you don't over-cook it.

TomboCheck said...

Hey Mike -
Yeah, trichinosis
is not really a problem with pig meat in the US. Generally it is found in wild game and home-reared pigs.

And I rarely cook any meat to well done (unless it is a touch cut of meat that needs slow cooking). I cook it as rare as I can so long as DaNece will eat it. She loves how juicy dinner is, but I always hear the "Is that cooked all the way?" . :)