Extended family dinners need not be a time of anxiety. Rather they can be a time for exploration of tasty recipes, preferably of the relatively uncomplicated variety.
As we come to May, occasions to gather seem to proliferate from Cinco de Mayo to Mother’s Day, graduations and Memorial Day. The grill can simplify some events, but we may not always count on clement weather in May in Maine. Also, indoor gatherings have a charm of their own and afford a different venue of presentation for dinner.
Pork tenderloin is a lean cut of meat (only 4% fat) that can be cooked quickly and is amenable to a variety of flavor preparations. The long, thin 1 lb fillet needs to be monitored carefully during cooking, as overcooked lean muscle fibers contract and become tough. The U.S. Department of Agriculture recommends that pork is cooked to an internal temperature of 145 degrees Fahrenheit, monitored best with a meat thermometer.
Roast pork tenderloin with apples
Roasted pork tenderloin with apples (Photo courtesy I. Winicov Harrington)
Preheat oven to 400 degrees. Wipe two 1 lb tenderloins dry and season with salt, pepper, and a bit of garlic powder. Heat 1 tbsp peanut oil in an ovenproof skillet and brown the tenderloins over moderately high heat for 5 minutes, turning with thongs to brown all sides.
Transfer skillet to oven and bake for 15-18 minutes, till inside temperature registers 143 degrees. Remove from oven, transfer to a plate, loosely cover with foil, and allow to rest at least 15 minutes, the temperature will continue to increase to 145.
Peel, core, and slice 2 large Granny Smith apples each, in 16 wedges. Heat 1 tbsp unsalted butter in the same skillet and saute the apple wedges for 5-6 minutes until golden brown and softened. Remove from skillet and set aside.
Add 1 cup low salt chicken broth and 2/3 cup unfiltered apple cider to the pan and scrape up all drippings. Bring to boil and stir in 2/3 tsp arrowroot dissolved in 1 tbsp water and continue to cook until thickened and reduced to about 1 cup in volume. Stir in 1/2 tsp salt, 1/4 tsp lemon pepper, and 2 tsp apple cider vinegar. Slice meat in 1/2-inch slices, serve with fried apples and sauce on the side. Leftover meat makes excellent sandwiches.
Two side dishes that go well with the pork tenderloin are pistachio pilaf and caraway-cabbage-kimchi stir-fry.
Pistachio pilaf
Rinse 1 1/4 cups Basmati rice 3-4 times and drain. Saute 2 diced shallots and 2 minced garlic cloves in 2 tbsp butter in a pot for 3 minutes, stir in the washed rice, and cook for a minute stirring until well mixed. Add 2 cups chicken broth, 1 tbsp lime juice, cover tightly, and cook on low heat for 20 minutes. Before serving fluff with a fork and stir in ½ cup shelled pistachios cut in half and 1/4 cup Italian parsley.
Caraway-cabbage-kimchi stir-fry
Heat 2 tbsp olive oil in a 12-inch pan with a lid and fry 1/2 large onion thinly sliced for 3 minutes. Add 5 cups coarsely shredded green cabbage, 1/2 tsp salt, 3/4 tsp caraway seed and stir fry for 10 minutes on medium high heat. Stir in 1/4 cup water, 2 tbsp white vinegar, cover, and cook on medium heat for 8 minutes. Stir in 1/4 cup chopped kimchi with 3 tbsp kimchi liquid and cook for another 4 minutes until most of the liquid is absorbed. Serve warm.
It is too early for fresh rhubarb, but this easy dessert evolved from the unlikely combination of some frozen rhubarb in my freezer and some apple butter in the refrigerator.
Rhubarb galette
Rhubarb galette (Photo courtesy I. Winicov Harrington)
Partially thaw 2 cups frozen rhubarb or rinse fresh rhubarb and cut into 1-inch pieces. Unroll crescent solid sheet dough from the deli on an 8×11 inch sheet pan. Lightly score a 1/2-inch edge all around and spread 3/4 cup apple butter inside the margins. Toss the rhubarb with 1/2 cup sugar mixed with 2 tbsp cornstarch and 1/2 tsp nutmeg and spread evenly over the apple butter.
Bake 20-30 minutes in a 375-degree preheated oven until the sugar is melted and the rhubarb has become soft. Serve warm or at room temperature.
Extended family gatherings are an opportunity to enjoy company and an opportunity for everyone to discover new tastes. Great Aunt Matilda just might find kimchi in her cabbage an adventure to talk about the following week.
(I. Winicov Harrington, of Waldoboro, is the author of “How to Eat Healthy and Well for Less Than $5.00 a Day: The Smart-Frugal Food Plan” and “Uncharted Journey from Riga.” For more information, go to winicov-harrington.com.)
