I rarely throw out old cookbooks. On the contrary, the older and more well-worn they are, the better. But recently, I had to toss out a cookbook that I found at a garage sale only because it had completely fallen apart at the seams. It was from 1964 and simply called “Delicious Asian Recipes.” This tattered little book served its purpose though. Out of it came two of my favorite dressings. Both go splendidly with a refreshing and healthful chicken salad that’s perfect for spring and summer!
Some call the Pork Tenderloin the filet mignon of the pork because it’s so lean and tender. But if not cooked properly you can end up with a log of dry, flavorless pork. That’s why tenderloins are often brined or marinated ahead of time. Brining introduces moisture into the tenderloin, and marinating adds the flavor. But this recipe saves you that step. All of the wonderful savory flavors happen while the tenderloin is cooking. It has many of the ingredients you are used to with a pork tenderloin like garlic, Dijon mustard, soy sauce, orange juice, olive oil and of course, a light touch of fresh rosemary. But let’s go back to the garlic. For this recipe, the pork tenderloin gets 8 or 9 slices on the top, just enough to fit a piece of garlic sliced lengthwise. Then, the magic is made with the sauce that is poured over the tenderloin before it goes into the oven which turns into a rich, sweet and savory glaze when the tenderloin is done. How to tell if your pork tenderloin is cooked properly? This is where a meat thermometer comes in handy. The internal temperature should read between 145 and 150. If it’s cooked to 160, it becomes too dry with an off-putting chalky texture. If you don’t have a quick read meat thermometer, you can look for a slight hint of pale pink with the juices running clear. Remember, that while you’re letting the tenderloin rest (for at least 5-6 minutes) the pork will continue to cook a bit. That’s called carry-over cooking, and can trip up your timing when cooking a lean cut like the tenderloin. This week, try a little tenderloin!
Watch my How To Video for Pork Tenderloin with a Garlic Citrus Soy Glaze Here!
Call it Cowboy Caviar, Texas Caviar, even Redneck Caviar. You can bellow about Beluga all you want, but here in the Southwest, we love our caviar made with black beans, black eyed peas, roasted corn on the cob and a bunch of colorful and crunchy diced vegetables that make up the perfect salad, appetizer, dip or side dish! Cowboy Caviar is the perfect picnic or potluck recipe and you can spice it up as much as you want with more jalapenos and hot sauce! You can make it up the night before and let the tangy dressing settle into the veggies and spices! There are two additions to this Cowboy Caviar that give is a smooth, unique twist; diced avocado and sliced red seedless grapes. That burst of sweetness does a happy dance in the bowl with the spicy ingredients and vinaigrette dressing so your taste buds just want more and more. Grab a big bag of your favorite tortilla chips for dipping and dive right in!