Ray had this for dinner tonight. Cracked Black Pepper and Cirtus Zest Crusted Pork Tenderloin Medallions with Sundried Tomato and Lentil Cous Cous. Sounds great Ray, I want to hear more.Wednesday, July 18, 2007
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Ray had this for dinner tonight. Cracked Black Pepper and Cirtus Zest Crusted Pork Tenderloin Medallions with Sundried Tomato and Lentil Cous Cous. Sounds great Ray, I want to hear more.
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It sounds like way more than it is, you have to make it sound flashy to be tempting.
Corsely grind whole black pepper, and with kosher salt and the zest of ~4 limes, 4 lemons, 2 oranges. When zesting, go shallow, you shouldn't be taking away anything white in the strips. Afterwards, mince it very, very finely with some garlic. When you think its fine enough, keep going. Lightly coat the slices of loin with olive oil and then tap the bottom and top into your mixture. Put some olive oil in a pan and heat over medium flame. When it sizzles when you touch some pork to the pan, its ready to cook. Brown and cook one side, then the other. DONT KEEP FLIPPING IT, ONLY TURN IT OVER ONCE. Don't rush it. The lower the heat, the more relaxed the muscle fibers, and the more tender it'll be. This goes for all meats, all the time.
That pork is cooked to medium. I don't eat any of my meat better than medium except for chicken. If I get sick and die, at least I enjoyed my last meal.
The Cous Cous is easy to make. A box of cous cous gets you started, along with lentils (soaked overnight, thats why you don't see a lot of them there) and the sundried tomatoes can be found in the produce section in a baggie.
Boil some broth from a can (I used beef for this one. I wanted something robust) season it with whatever you please- I used salt, pepper, garlic powder, onion powder, cumin, corriander, and oregano. Stir your spices into the boiling broth and then dump your cous cous in. Stir all together quickly, cover the pot, and remove from the heat. Leave it sit for 5 minutes and its done. ALWAYS make cous cous the VERY last thing you make. Its flavor and texture fades when it sits to long.
When I do write ups again, I won't have so much extraneous info in there, but I figured I'd add it in this time for general use.
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