A Splash of Humor and a Dash of Asshole

So Hearty at Home

When people outside of work find out what I do for a living ,the conversation usually turns to cooking at home.   They usually expect that I come home every night and cook 5 star meals for the family. The truth is, when I get home at night the last thing I want to see is a saute pan. Even on my days off, I really don’t want to spend my time behind the stove. When I actually do feel like cooking at home, I want to make simple food. I want to make they types of foods my grandmother used to make. I don’t want to have to research recipes or get creative. Most of these meals are created either by what we happen to have lying around the house or what I stumble upon on a quick trip to the grocery store. Tonight I found a pork tenderloin in the freezer and some brussel sprouts in the fridge and this is what I came up with.

I started buy slicing an onion and few cloves of garlic. I found some slab bacon in the back of the fridge, so I cut that into some large lardons.

I tied up the pork to make sure that it cooked evenly and seasoned it with salt and pepper. I heated up some olive oil in the La Creuset and seared it hard on all sides. I have found that most of the meals I cook at home are done in the La Creuset.

I put the pork aside to rest and rendered the lardons in the same pan.

After the bacon started to crisp I added the sliced onions and garlic and cooked them until they were soft and began to color.

It was right about now that the inspiration hit me. I quickly peeled and large diced a couple of apples and threw them into the pot. Apples cooked in bacon fat bring back so many memories for me. My grandma used to use bacon fat in her apple pies for the holidays. She would then melt gouda cheese on top of them, but that’s a whole other story.

I trimmed out some brussel sprouts and layered them on the bottom of the pot. The bacon mixture was then layered on top of them.  I like to make sure that the cut side of the sprouts are on the bottom of the pan so that they caramelize a bit during cooking.

I rested the seared tenderloin on top of the sprouts and bacon, covered it and put it in the oven. When the pork was cooked, I pulled it out and continued to cook the veg while the meat rested. I can’t stress the importance of letting meat rest before you cut it. It needs time to set the juices and continue cooking.

 

Slice it.

Plate it.

Eat it.

This dish defines what cooking in my house is all about for me. It’s easy to make and is completely satisfying.

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