Friday, March 25, 2011

Couple of Randoms

Pork tenderloin with quinoa w/ cranberries and a leaf/bibb lettuce salad with mandarin orange segments.

Tenderloins of all sorts have been getting a bad rap for a while now, and often for good reason .  They can be expensive and boring.  But prepared well, there's no reason they can't be really enjoyable.  And regarding cost, eating out I've seen some pretty expensive short rib, offal, and the like, so it's not like that stuff is exactly free.  Anyway, you can now get your very own New Creation pork in Ohio City at Market at the Fig.  Just across the street from the West Side Mkt.  They've got Miller beef too.  A major void has been filled.

Spaghetti alla puttanesca.  Or at least pretty close.  Anchovy, garlic, chili flakes, capers, canned tomato, and some parsley rounded out the sauce.  No olives.  It was fine that way.  I heart simple pastas.


Dine O Mite! said...

Nice picture on the pasta. I think tenderloin is a meat purist's kind of cut. I don't eat a whole lot of red meat, but when I do it's typically something that has some fat to go with it.

The CFT said...

Thanks. Re: tenderloin eaters or haters, I think I'm just trended out. And think a lot of the tenderloin hating comes from places wanting to charge tenderloin prices for much less expensive meat, which admittedly requires much more prep efffort. Everything has its place I guess, and just about everything can taste good.

steve said...

Pork tenderloin is great for grilling, and pretty quick to prepare.

Kathy said...

Hi!! I love your blog. There is much creativity and love what you do.