I could care less about this recipe. I had leftover pork tenderloin from a stir-fry dish the night before and needed to use it up.
That’s not to say this isn’t tasty. A good cut of meat and herbs and butter and you’ll have a hard time going wrong. I’m just not much interested in it anymore.
So why the hell am I writing this?
Every Boring Step
- In a food processor, combine a couple garlic cloves, a shallot, and a few fresh sage leaves. Short pulses.
- Add a few pads of chilled butter. More pulses, until all is combined.
- Take a portion of pork tenderloin and cut lengthwise down its side. Slap a bunch of butter in there and seal it up. Lucky for us the butter itself should do fine to seal up the pork and all things arterial.
- In even more butter, sear the top and bottom of the tenderloin in an oven-safe pan over high heat. Move to a 400°F oven until the internal temperature reaches 150°F or about 20 minutes.
- Remove, let rest, and serve whole or slice as you see fit.
You see that brown crap in the picture, sitting lazily under the six ounces of pork tenderloin and metric fuck-ton of butter? It’s roasted barley. It was boiled, dry roasted, and resaturated into something that will haunt my dreams until I find a good place for it.
Should be a fun week. I’m looking forward to the next post.
10 Comments
That’s how good pork is. People abandon their beliefs, burn down cities, start wars over it.
Poor Elle, at least the soup I have in mind for the barley will be vegan :D
Yes, pork *is* that good! I’ll especially miss it in the cold weather.
Let me know when you post the soup–love barley!
This looks and sounds simply amazing. Also “metric fuck-ton of butter” may be my favorite phrase. Ever.
That look fabulous Caleb!
I won’t lie to you: I’ve never read a post that sounded less enthusiastic in my life! Ha. It was nice meeting you at BlogHer – hope you had a good trip home!
yummmm… this looks delicious! It was great to meet you this weekend!
@lettergirl, @amanda Thanks ya’ll
@maris Ha! Yea I know, because I can’t fake enthusiasm about the main part of this dish. I really could do a better job of highlighting the fantastic silver lining though with the roasted barley. It’s really the only reason this post exists.
@gaby the same to you too!
Now this looks fantastic and I bet it tasted the same! Beautiful presentation!!
[...] may remember a few weeks ago I posted a recipe that didn’t interest me. I failed to adequately point [...]
I’d eat it. Even though I’m supposed to be vegan.