Cooking at Lodge – Day Five
I stayed out a little too late last night, and was late getting to the lodge. Thank goodness I had the foresight to get everything ready for breakfast, the day before. I baked off all the stuff for the tacos and heated the tortillas. I put a lot of the leftovers together (oh yes I did!), spiced it, covered it with cheese, baked it, and served it with all the sides (sour cream, picante, jalapenos, cilantro, extra cheese, and chips). One of the guys brought smoked elk sausage, and I cooked that and served it too, so they did OK.
The night meal was pork tenderloin, leftover potatoes dauphinoise, leftover broccoli, and small sour cream biscuits.
- Extra virgin olive oil
- Balsamic vinegar
- Sliced onion
- Smashed garlic cloves
- Chopped fresh rosemary
- Salt and pepper
- 4 pork tenderloins, about 5.5 lbs
- Adams Steak Au Poivre seasoning (or other seasoning with lots of cracked pepper)
- 3 TBSP extra virgin olive oil
- 1 stick of butter melted
- Combine first six ingredients for marinade.
- Remove silver skin from tenderloins. Place in marinade and coat well. Marinate overnight.
- The next day, remove from marinade, and pat dry. Fold the slender end of each tenderloin over and tie with butchers twine.
- Coat each tenderloin with seasoning. Make sure meat has set out about an hour before you cook it.
- Heat oven to 400°
- Heat oil in large skillet. Sear tenderloins on all sides.
- Place them in a baking pan, drizzle with butter, and bake until internal temperature in thickest part is 140° (about 15 minutes).
- Optional - make pan sauce with drippings, white wine, dijon, and cream