Dinner this evening turned out remarkably well. I was more than a bit worried about how the potatoes were going to turn out. Oi.
I started with baby potatoes tossed in citrus grilling sauce and fresh ground peppercorns.
I did that bit in a small plastic container with a lid to ensure everything was well coated.
I added in some thinly sliced leek for a gentler, kinder onion flavour.
Tossed those into the skillet and it was on to step number next.
Pork tenderloin coated before cooking in a mixture of citrus grilling sauce and citrus, herb and truffle oil vinaigrette.
Once the pork tenderloin had been in the skillet for awhile, I added in… juice!
and some fruit. In this case, it was actually a Dole’s fruit cup I had in the fridge. Good stuff
At this point, I started having serious concerns about the potatoes.
Not. Cooking. Enough. I actually added in a few cups of water, covered it and turned up the heat. Oddly, not only did it do the trick – it worked really well. Note to self!
I was going to top the tenderloin with this…
But I changed my mind and splashed a wee bit of this instead.
Tossed the baby carrots in butter and again, a very small splash of Vielle Pomme Royale.
The finished product.
This turned out *really* well. I wasn’t entirely happy with the tenderloin, but I know where I went wrong. Next time, need to ensure I’m using completely fresh, not something that’s been in the freezer perhaps a bit longer than it should have been.