Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Friday, August 16, 2013

Cumin Roasted Pork Tenderloin with Plum Chutney

As you may already be aware – my favorite “go to” cookbooks are from the Cooking Light family.  Always delicious – often inspirations for me to experiment – and usually fairly easy to make.  This Pork Tenderloin will make your mouth DANCE!  So fragrant while cooking – and even better while eating.  The Plum Chutney can be made ahead and kept in the fridge, and it can also be served with chicken.  It’s super yummy.
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
2 – 1pound pork tenderloins
Cooking spray
Plum Chutney (recipe to follow)
Preheat oven to 375.
Combine first five ingredients in small bowl.  Rub the pork with this spice mixture.
Spray a foil lined baking sheet (with edges) with cooking spray.  Place pork on the sheet. 
Place in oven and cook for 22 – 25 minutes.
Remove and let stand for about 15 minutes.  Slice into ¼ inch pieces.  Serve with Plum Chutney.
Plum Chutney
1 jalapeno pepper
1 poblano chili
1 tablespoon olive oil
1 cup thinly sliced red onion
2 tablespoons minced fresh ginger
1 clove garlic, minced
5 cups chopped plums (about 2 ½ pounds – turned out to be 7 medium sized plums)
1 cup chopped seeded tomato
¼ cup packed brown sugar
¼ cup cider vinegar
2 teaspoon mustard seeds
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped cilantro
Preheat broiler.
Place jalapeno and poblano on a foil lined baking sheet; broil 10 minutes – or until blacked, turning occasionally.  Place in a Ziploc bag; seal.  Let stand 15 minutes.  Peel jalapeno and poblano.  Cut in half lengthwise; remove seeds and membranes.  Chop.
Heat oil in a large saucepan; add onion, ginger and garlic.  Saute 5 minutes, or until tender.  Add jalapeno, poblano, plums and the next six ingredients.  (everything   except the cilantro)  Bring to a boil; cover and reduce heat.  Simmer for 30 minutes – stirring occasionally.  Uncover and simmer for an additional 15 minutes, or until liquid evaporates; stirring occasionally.
Cool completely; stir in cilantro. 

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