Sunday, November 06, 2005

First Test of Rachel's 365 No Repeats recipe

Decided to test a recipe in Rachel Ray's 365 No Repeats cookbook.

I ended up with the same basic dish, but changed some things and did a little improve along the way.

Cumin & Lime Roasted Pork Tenderloin
with Spicy Creamed Corn


Serves 4

FOR PORK:
2 1/4 lbs Pork Tenderloin (I used, for two servings, two thick Pork Loin Chops)
Juice of 2 limes
4 TB Olive Oil
2 TB Cumin
1 TB Coriander
Salt/Pepper

FOR CORN:
2 TB Butter
1 Large yellow onion, diced
2 Garlic Cloves, minced
2 Jalapeno peppers, finely diced
1 Small red bell pepper, diced
1 lb Frozen Corn
1 TB flour
1 1/2 Cup Broth (chicken or veg)
1/2 Cup Heavy Cream
Medium handful chopped cilantro

Here are my steps, as it will be easier than typing out what the book says, it follows pretty close.

1) Turn oven to 500. I mixed the olive oil, salt, pepper, cumin, coriander, lime juice, poured it over the pork and let it sit for about ten minutes. If I would have had longer, I think I would have, without the lime juice, as it will start to cook it if it sits too long.

If the pork is all you are doing, cook for about 20 minutes in the oven, turn 1/2 way through.

Let them set before serving for about 5 minutes.

If you're doing the corn, continue on.

2) Add butter to a medium high heat saute pan. Add onions, garlic, jalapeno and red pepper, saute for 5 minutes until onions are soft. I added a bit of lime juice (about 2 TB) and cumin here, about 1/2 tsp. Add corn, stir to incorporate and come to temperature.

3) Sprinkle on flour, cook for 2 minutes. Add broth, stir. Add cream, stir. Lower temperature and let simmer and bubble until thick and creamy. It will continue to thicken. I kept mine going for about 10 minutes while the pork cooked. Prior to serving, throw in cilantro, stir.

For serving, I garnished pork and corn with chopped cilantro.

That's really it. It was tasty. Tart and smoky. I would make it again and I would serve it too guests.

5 comments:

DC Food Blog said...

This is where Ray Ray shines. She does have a good instinct for creating intense interesting flavors. Things like grilled meats or quick pastas. When she creates a recipe that isn't trying to masquerade as a slow cooked meal, it ends up being fairly effective. Unlike her ground veal Osso Bucco.

Winnie said...

I just happened upon your blog and I really enjoy it - nicely done! I'm a Rachel Ray and Paula Deen fan myself. Thanks for sharing and I'll keep visiting. =) Have a great night!

Dancer in DC said...

Welcome, Winnie!

This was really a tasty intense meal. The creaminess of the corn helped "cool down" the heat of the pork rub.

ScottE. said...

HI Winnie! Thanks for stopping by, please make yourself comfortable and let us know what you think. I'm always looking for new ideas and feedback on recipes that are posted!

Seriously, I think Paula Deen is my southern soul mama! Except I hate mayo....yes kids...I HATE MAYO! It's nasty.

Dancer in DC said...

Mayo is one of God's greatest gifts to man. Give me Hellman's, or give me death.