Thursday, July 2, 2009

Playdate Special: Friendship & White Porcelain

Cooking with an intention always drove me into unknown sentimental paths. Once there was the well wishing mother's day when by mistake I prepared a whole batch of chicken with Vindaloo instead of Madras curry. That was terrible. But today my intentions are clear as white porcelain. Kid's turkey meatloaf had the intention of celebrating Thanksgiving with a corn cob to remind us of the fundamentals of one of the oldest produce on human history. A friend's birthday was the inspiration for celebrating our friendship with a messy birthday cake and a recent creation with bok choy, mustard and pork loin.

Pork Loin with Mustard and Bok Choy

1 pound pork tenderloin
1 tablespoon olive oil
2 tablespoons Trader Joe's organic yellow mustard
2 tablespoons coarse Salt
1 teaspoon black pepper
3 baby bok choy, chopped
1 cup port wine (optional)
1 cup fruit juice (optional)

Heat the skillet with the oil over high heat. Butterfly the tenderloin piece in half. Lay the meat on the skillet and sprinkle with salt and pepper and brush with mustard, then turn meat and season the other side the same way.

Wait for both sides to be seared and sealed, then cover with chopped bok choy. Cover with aluminum foil and let it cook in medium heat for about 25 minutes.

Check meat for doneness before serving. Let rest 5 minutes before carving. If desired, deglaze all goodness from bottom of the pan with a glass of port and some fruit juice and pour the sauce on top of the meat.

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