Monday, August 31, 2009
Back at It: Pickled Peaches, Pork & Maple Balsamic Reduction
Soooo. I don't have a dishwasher in my new place. That, and the fact that I'm still unpacking bit by bit has stifled my cooking for the past few weeks, but I'm back: on a schedule and finding my routine.
I'm a graduate student now. Instead of working forty hours a week I am now taking classes for fourteen hours a week, working as a graduate assistant for another ten and then working part-time for at least another five. I haven't decided which I prefer. So far, with my hours and hours of class work included, my free time is looking sparse.
But that won't stop me from cooking. It's therapeutic for me: mixing and tasting and measuring. Your mind must be in it and not thinking about the hundred other things that could be occupying your mind (like another pending deployment for the A-man). So on Saturday I decided I was going to use three peaches I had from the Farmer's Market, plus a pork tenderloin and use up that half-bottle of balsamic vinegar I toted from Boston. And after some research and recipes, this is what I came up with:
Grilled Pork Tenderloin with Pickled Peaches and Maple Balsamic Reduction
Maple Balsamic Reduction:
1 cup of balsamic vinegar
2 tablespoons maple syrup
3 tablespoons earth balance (or butter)
Put balsamic vinegar in a pot and bring to a boil. Reduce to a medium-low and let simmer for twenty minutes. Add the maple syrup and earth balance and whisk. Take off heat and let cool and thicken slightly, then it's ready to use.
The pickled peaches recipe that I used was taken from the Whole Foods website, which can be found here. The only substitution that I made was using agave instead of sugar.
1 pork tenderloin
2 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-2 tablespoons olive oil
Coat the pork in olive oil, then coat with the garlic, thyme, salt and pepper. Marinate in the refrigerator for at least four hours. Then, grill over medium heat on a grill about twelve minutes, turning four times.
I served this dish with pureed sweet potatoes (the balsamic reduction goes really well with this) and kale chips. And, Henry really liked the pork.