Sharpie's Roasted Pork Tenderloin with Fig Sauce

So I finally made the pork tenderloin. I did get home a bit later than expected (yet again) and as a result, felt like my pork preparation was 'rushed'. The pork would have been better if I took my time. I really do believe that sometimes you get out of a dish exactly what you put in.

I also gained a new appreciation for sauciers... I do not have the patience to make a sauce which is why you won't usually find me making them. In this case, the sauce was easy to make and certainly worth the effort.

Regardless, this dish was a hit and thanks to the Sharpie's for passing it along.

Fig Sauce:
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh Rosemary
2 cinnamon sticks
1 tablespoon honey
2 tablespoons unsalted butter, cut into pieces
1/4 teaspoons salt
1/4 teaspoons freshly ground black pepper

Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 4 to 4 1/2 pound boneless pork loin
1 cup low-sodium chicken broth

For the Sauce:
In medium-size saucepan, combine port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard rosemary springs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt and pepper (Sauce can be made 1 day ahead).

For the Pork:
Preheat oven to 425 degrees F. Stir oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in small bowl to blend. Place pork in heavy, flame proof roasting pan. Spread oil mixture over the port to coat completely. Roast, turning pork every 15 minutes to ensure even browning, until thermometer read 145 degrees F (about 45 minutes).

Transfer pork to a cutting board and tent with foil to keep warm. Let pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in chicken broth, scrapping the bottom of the pan to remove any browned bits. Bring pan juices to a simmer. Season with more salt and pepper to taste.

Using large knife, cut the pork crosswise into 1/4 inch thick slices. Arrange pork on plates, spoon jus over. Drizzle the warm fig sauce around and serve immediately.

Derailed by 50...

I was planning on trying Sharpie's recipe for Roasted Pork Loin with Fig Sauce when I got home from work tonight.

Unfortunately, 50 Cent had other plans for me this evening since I was delayed at work figuring out logistics for a shoot with him tomorrow.

Unfortunately, the recipe will have to wait another day. All is not lost though since I was able to make the fig sauce (figs, port, honey, rosemary) this evening and I must say it smells absolutely incredible!

Prepping half a recipe can be helpful but can also be a big tease.

Thanks a lot 50! I really appreciate your culinary derailment. Seriously, how can you sleep at night?

Not really cooking more like an assembly

Last week I decided to start making use of my Laura Chenel goat cheese. I took the "easy route" and made a pizza using a classic flavor combination of goat cheese, prosciutto and arugula.

Work has been even more hectic than usual, so I needed something quick and low maintenance. First, I stopped at Trader Joe's for one of their whole wheat pizza crusts and some prosciutto, knowing full well that I will have spent more time in the checkout line than I will actually making my pizza. After a solid ten minutes in the express line, I made my way home and got to "work"

Step one: preheat oven
Step two: remove pizza crust from wrapper

Step three: remove prosciutto from wrapper

Step four: remove goat cheese from wrapper

Step five: wash some baby arugula

Step six: spray the base of the crust with olive oil spray and start layering ingredients

Step seven: season with pepper, garlic powder and thyme (plenty of salt in the prosciutto)

The pizza came out of the oven in about 10 minutes and I drizzled some olive oil on top. As a side dish, I sauteed some spaghetti squash and seasoned with olive oil, salt, pepper, garlic powder, fresh thyme and a generous helping of grated cheese. This side dish was inspired by Smunch's comments to my spaghetti squash post. Decadent and delicious! Thanks Smunch!

To me, this was about the same amount of work as pouring myself a bowl of cereal and I couldn't help but wonder would some people consider this "cooking"?

A ziti filled Easter

Today, I spent Easter with my Dad and Marie. Our normal holiday routine is to go to one of two local Toms River restaurants, Jack Baker's or the Old Tyme Tavern. What can I say, my Dad is a creature of habit and it's one of his many traits I've inherited.

Marie decided to shake things up a bit this year and make dinner instead. She served what she calls a 'simple' meal of baked ziti served with meatballs, sausage, pork (the usual Italian Sunday meal accouterments) along with a mixed salad with olives and tomatoes.

Let me take a moment to talk about Marie's ziti. First off, I am not a huge baked ziti fan but there is just something about her ziti that sends me into a cheesy carb frenzy. Perhaps it's the soft noodles, the gooey cheese, the hearty tomato sauce or the right amount of seasonings. I don't know and I don't care. All I know is that it's magically delicious and the only baked ziti I'll eat.

Today was no exception. The ziti was "downright kick ass" (a recent quote I borrowed from Unc) and after Dad and I polished off a bottle of wine we went back for a bit more.

Equally amazing was the strawberry cheesecake I purchased at the last minute at the Garden of Eden. Who knew? Light, creamy and the perfect size for three people. And with a nice piece to take home!

The best part of the day was what I find most rewarding as a home cook (and one of the main reasons why I enjoy writing this blog). There is something so deeply satisfying when someone enjoys a dish that you've put your heart and soul into, and in this particular instance, a recipe you've spent years perfecting.

I've experienced that myself when friends and family go ga-ga over a dish I've served and I can tell Marie felt that appreciation today as I was freaking out over one of her signature recipes. A cook can never hear too many compliments! The large hug that I received at the end of the day made me realize that my gluttony provided some happiness in what has been a tough and emotional period in her life as of late.

And just knowing that you have brought some light to someone else's day sends good karma and positive vibes back to you instantly. Sometimes that's all it takes.