This is yet another recipe that I am revisiting from a page in the history of Spork or Foon? The last time I wrote about this recipe, back in April of 2009, I discussed the friendly cooking competition that took place between Jack and myself. Jack was an incredible cook. He was the reason I started cooking. But I never wanted to admit to Jack that sometimes his dishes were, in fact, better than mine for two reasons: 1. he's likely to rub it in a lot and 2. I'm a big baby.
Well, since April of 2009, Jack has completely stopped cooking. His reason, he states, is because "Why would I cook when I have a girlfriend who cooks everything perfectly?"
First of all, I don't cook everything perfectly. I make mistakes. I'm human. And if people tell me the food is good, I don't believe them.
But it is nice to hear.
Jack has gone so far in his self-imposed cooking strike that he doesn't even help me prep food anymore.
"Hey, Jack can you chop this onion for me?"
"I don't know how."
So when I was searching my archives for a meal to prepare for dinner and came across the aforementioned blog post, I had to chuckle to myself. And I wonder, what do I like more? Not being told that I come in 2nd place in this household or not having someone help me chop an onion.
It is a question for the ages.
At least this dish is as good as ever. I actually forgot how good it was. It is another Top Chef Recipe, this time by Dale of Season 3. It features a deliciously moist pork tenderloin perched atop a salad of roasted potatoes, crisp haricot verts, diced onions quickly cooked in red wine vinegar and a bit of sugar to give it a wonderful, almost-pickled flavor, sweet and tender pears and bacon. Sweet, sweet bacon. And of course, the incredible rosemary mayonnaise flavored with woody rosemary, soy sauce, and delicate honey that adds the perfect finish to an already wonderful dish.
Grilled Pork Tenderloin - from Top Chef
Toss potatoes in olive oil, salt and pepper. Roast at 450 degrees until golden but not overcooked, about 1 hour. Cut blanched and shocked haricots into bite-sized-pieces. Place diced red onion in nonreactive pot with red wine vinegar and sugar; bring to boil and remove. Let cool and strain. Cook bacon until very crispy and drain on paper towels.
Grill pork until done, about 2-3 minutes on each side, depending on size of the tenderloin. Saute pears in butter until golden brown, about 2 minutes. Season with Salt and Pepper.