Well, I promised on Friday I’d get a little more into my pork tenderloin meal, so here it is. First, we’ve got the pork before it went into the oven (top left). After I finished brining it (only about 6 hours; it was a small one though), I threw chopped mutzu apples and vidalia onion wedges into the brining solution and that went back into the fridge. The tenderloin got a nice herb crust, which if I recall included crushed fennel, fresh thyme, black pepper, minced garlic, and probably some other stuff. After about half an hour of the apples and onions marinating, the whole shebang went into the oven and came out DELICIOUS (bottom).
The picture on the top right is the detritus on my cutting board. That awesome blade was my grandmother’s. It’s got a horn handle. It chopped my herbs very nicely.
Finally, I wanted to mention that the grain in the picture of the plated dinner I posted on Friday is barley. And barley is severely underrated, especially in the autumn. It’s nutty (TWSS) and perfect with stuff like pork and apples. Don’t you want to go eat some barley now?