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Monday, January 2, 2012

Meal No. 415: Honey-Marinated Pork with Quinoa


So, yesterday it was a phenomenally gorgeous day, not at all winter-like, with temps in the mid-60s. Today, not so much. As you can see in the picture above, the mid-day walk with Cyprus meant bundling up, because it was only in the upper 30s, and the winds were gusting up to 25 mph.


Three days in a row: pork has been the main item on the dinner menu. Tonight, for a foursome, I dug out a clipping from an issue of Bon Appétit magazine. The result was honey-marinated pork tenderloin, with a really interesting and slightly sweet sauce that was the perfect tag-along for it.


The fancier of the two sides (the other was simple Brussels sprouts) was based on a recipe for warm quinoa salad with edamame and tarragon. I modified it a little, substituting sweet white corn for the edamame and easing off on the tarragon. I liked the result, a lot.


Dessert (which was too good to stop and take a picture of) was lemon-buttermilk sherbet, from David Leibovitz's wonderful ice cream book, The Perfect Scoop.



"Honey-Marinated Pork," from Bon Appétit.

"Warm Quinoa Salad with Edamame & Tarragon," from Eating Well.

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