Tuesday Dinner -- Pork Tenderloin

BobS

I started with some sauteed and braised Brussels Sprouts and fresh Fennel (Sweet Anise) that I cooked with panceta and then added some balsamic vinegar.

Here they are, just getting started.



and after the balsamic was added.



I added Kentucky Bourbon, pork tenderloin, and roasted new potatoes.



Here they are resting before I sliced them.



My wife threw in one of her best efforts with this beautiful apple tart, served with vanilla bean ice cream.



Coffee and single malt followed and now it is past my bed time.

Eggtucky

Outstanding looking cook Bobs...thanks for the pix! Especially like the use of balsamic and Kentucky Bourbon!! :woohoo: :woohoo:

JLOCKHART29

I feel you "past my bed time" pain. All the cook looks great but I agree your wife out did herself! Stayed up to late myself and feeling it now at 3:00 am. :(

TomM24

Great looking cook but your wife wins first prize with that tart

Chef in the Making

What more can be said. Did you have a problem sleeping on that full stomach?

WooDoggies

As always, Bob, Wow! .... and that tart is art. :~)

Did you braise the brussel sprouts before the saute?

john

BobS

WooDoggies wrote:

As always, Bob, Wow! .... and that tart is art. :~)

Did you braise the brussel sprouts before the saute?

john

I just put them in raw, started the sautee, added the braising liquid (water cause I did not have white wine or stock and balsamic). Then at the end, I took the lid off and reduced the remaining liquid.

In the past I have par-boiled the sprouts first and then finished them with a quick sautee, but without adding any thing for a glaze. Both work fine, but the par-boiling is an extra step and it is not worth it, IMHO, especially if you are doing more than one veggie.