When I came home on shopping day with two small pork tenderloins, each weighing about a pound, my "other" wondered A) WHAT did I plan to do with so much meat and b) HOW did I plan to cook it? Good questions, both. I thought: Well, it's getting warmer out, and these would make a quick meal on the grill. They'll also give us leftovers, which we can enjoy "as is'' or in something different, like fajitas or tacos. At our house, Robert is the go-to person for cooking meats, seafood and other things that require grilling, high oven temperatures and hot pans. He's also the go-to person for more impromptu fare, like throwing together pasta primavera using fresh vegetables we have on hand. I'm more the go-to person for cakes, cookies, biscotti, muffins and other goodies that are put in the oven and baked at your basic 350 degrees. So here is what Robert did with the tenderloins: • Remove from package and blot dry with paper towels. • Rub with oil and season liberally with Oncenter Chef Jerry Bolton's gourmet seasoning blend. Chef Jerry and his staff cook so many meals for so many diners that consistency in seasoning is key. His house blend is a nice combination of salt, pepper, garlic, onion, paprika and other spices, and works well on meat, poultry, fish, seafood and vegetables. • Let the seasoned meat "marinate'' in the refrigerator for about 6 hours. • Sear the tenderloins on a hot grill then transfer them to a casserole dish, cover them with sliced potatoes and onions that have been flash-cooked in a cast iron pan on the stove and remove to a 350 degree oven for about 30 minutes. My contribution: A salad of spring greens, red grapes and toasted walnuts, tossed with strawberry-blueberry-balsamic vinaigrette dressing.
The pork, potato and onion melange was delicious, and I'm adding this dinner it to the list of best meals I never made. Thank you, Robert!