Fall is pork season. Bacon, sausage, pork chops, it’s all delicious. It’s also creeping up on final’s season at Columbia, which means final projects! yay! Last night I combined the two fall standards, coercing a friend into helping me with my … Continue reading
Whenever I go to Chipotle I go with the intention of getting a burrito bowl with carnitas. I say “the intention” because recently, there has been a crazy carnitas shortage due to problems with Chipotle’s pork supply and locations across … Continue reading
A whole lot of flavor with a little kick of spice. This one is a winner. I served it with brussels sprouts roasted in duck fat and an apple potato hash.
Spice Rubbed Pork Tenderloin (serves 2-3)
- 1, 1-1.5 lb pork tenderloin
- 1/2 tsp granulated garlic
- 1/4 tsp nutmeg
- 1/4 tsp cumin
- 1/2 tsp cayenne pepper
- 1.5 tsp salt
- 1/4 tsp cracked black pepper
- Combine all ingredients (excluding pork) in a bowl, this is the spice rub!
- Coat pork in spice rub and let sit at room temp for about 1 hr.
- Sear pork on all sides in a hot pan.
- Transfer pork to a roasting pan.
- Roast at 400 F for 15-20 minutes.
- Remove from oven and let sit for 10-15 minutes before serving.
- Slice into 1/2 inch slices and serve.
When the January 2013 issue of Bon Appetit arrived I was instantly obsessed with making the cover recipe. A pan-roasted brined pork chop that is based with thyme-flavored butter right before serving. If you are haunted by dry and flavorless … Continue reading