So…it’s been a while. My cooking experience tonight
indicates I need to hone my skillz a bit more.
I decided last week in an effort to have a healthier lifestyle I needed
to cook more. Good intentions! Well the
week flew by and I had meals like hummus with a side of peanuts. Even the grocery store lady laughed at that
purchase. So fine, I’ll cook.
I found this lovely recipe for roasted pork and fennel. I heart me some fennel and happened to have a
pork tenderloin hanging around in the freezer.
I have to say that this recipe lies. There is no way in the universe a tenderloin
will cook through at 350 degrees in 15 minutes.
I cut into that baby and decided that no matter how impatient and hungry
I was, I wasn’t willing to chance a suspect, too pink piece of pork.
In my impatience I decided 400 was a better temp, cooked for
another 10 minutes and let it rest. It
was still a bit pink but I think I’ve read something that it’s ok nowadays to
eat pork that’s not like a piece of leather so I went with it. (I also still seem to be alive so living proof
it won’t kill you)
Turns out it was pretty delicious. I love fennel (did I mention that earlier?)
and it went nicely together. I also
failed at buying something to eat on the side so green beans it was. I again failed at that because while pondering
whether I was willing to eat undercooked pork I forgot they were going and they
were a little overdone. Next
time I’ll remember to go to a store that has fingerling potatoes. P.S. what kind of store doesn’t have fingerling
potatoes b/c I’m clearly too lazy to visit more than one in an effort to make a
well-rounded dinner.
Little does not seem excited about this dinner but I swear fennel is much more mellow when cooked and browned and delicious. Since the recipe calls for wine it's also a good idea to drink some of it because while you're waiting for your failed, undercooked pork to get to the right temp you can entertain yourself.
Bottom line: good recipe, just cook longer and use more lemon juice than it recommends because lemon juice is also delicious. I’ll stick to baking, seems to be my sweet
spot ;)
oh. and no pics because I forgot and my food never seems to be particularly picturesque anyway. Who needs to plate things pretty??
