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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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Table Talk » These are really good beets (even if they are plums)
Pork, plums, and blue cheese, oh my. Boy, the Peppered Pork Tenderloin and Blue Cheese Plums recipe in the July issue of Cooking Light jumped off the page and seared itself into my mind. Tonight was the night to try this recipe. It calls for grilling, but I wanted to adapt it to the oven and stove so I can make it for some of my clients. (I don't use my clients' grills.)
This dish lived up to my expectations. It was easy to prepare, bursting with flavor, and colorful.
When I presented this dish to Tom, he asked "Are these beets?". "No, they are plums". "Looks great." "Mmmm, the pork is delicious." "These are really good beets, even if they are plums."
The pork tenderloin is rubbed with fresh rosemary, black pepper, fennel seed, coriander, and salt. Rather than grilling it, I seared the pork in a grill pan, then roasted it. I grilled the plums in the grill pan. Then filled them with the blue cheese. I served the pork and plums with Garlic-Thyme Crispy Potato Cakes (add roasted garlic and fresh thyme to this recipe.)
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