New way to do pork tenderloin

I tried a pork tenderloin recipe tonight from Lynne Rosetto Casper of NPR fame. Was really good and I would do it again.

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February 4, 2009
Dear Friends,
Whenever I see a long recipe, I see "too much work" and move on. Please do not make that assumption with this one. It is a dynamite meal for you, the family or company.

Each recipe is fast and simple enough for a non-cook to take on.

You've got fast roasted spicy pork and vegetables, an all but instant yogurt-almond-garlic sauce and a pile of no-cook whole wheat couscous (do them while the pork is cooking)
to take on all the great tastes. If you're thinking ahead, the sauce and the couscous could be made up to two days ahead and stored, covered, in the refrigerator.

The moment you walk in the door, turn the oven on to 450 F and slip one large or two smaller shallow pans into it to preheat. Once the pork mixture hits the hot pan crisping begins.

Oven-Crisped Pork, Peppers, and Greens with Turkish Almond Sauce

From The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift
(Clarkson Potter/Publishers, 2008). Copyright 2008 by American Public Media.

Serves 4

10 minutes prep time; 25 minutes oven time

Sometimes the obvious escapes us. You see a roast and immediately assume it demands an hour in the oven. True enough if it's left whole, but small pieces cook faster than big ones.
Cut that roast down to size, and you instantly slash the cooking time.

You can cut cooking time as well by giving pieces ample room to really roast and brown, and by putting your side dish right in the pan, so everything cooks together.

The Roast:

• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 generous teaspoon sweet paprika
• 1/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper, or to taste
• 2 large garlic cloves, minced
• 1 or 2 pork tenderloins (total of 1-1/4 to 1-1/2 pounds), cut crosswise into 1/2-inch-thick slices
• 1-1/2 pounds mixed peppers (my mix: 2 red bells, 1 Anaheim, 2 jalapenos), seeded and thin sliced
• 2 big handfuls (about 5 ounces) organic mixed greens
• 1 small to medium onion, thin sliced
• 1/4 cup good-tasting extra-virgin olive oil

For Serving:

• 1 recipe No-Cook Whole-Wheat Couscous (recipe follows)
• 1 recipe Turkish Almond Sauce (recipe follows)

1. Slip one large or two smaller shallow baking pans into the oven (a half-sheet pan is ideal). Turn the oven on to 450 F.

2. In a large bowl, toss all the roast ingredients together, making sure they are coated with the oil. Spread everything out on the hot baking pan, taking care not to burn yourself.
Make sure the pieces are generously spaced, to help the crisping process.

3. Roast for 20 to 25 minutes, turning the meat and vegetables occasionally. The greens should be crisp, and the pork firm.

4. Serve the roast around a mound of No-Cook Whole-Wheat Couscous, and pass the Turkish Almond Sauce at the table.

No-Cook Whole-Wheat Couscous

Serves 4

10 to 15 minutes soaking time

Cook to Cook: Regular semolina couscous can be handled the same way.

This is the all-embracing side dish. Couscous is already cooked when we buy it. All you need to do is rehydrate the grains. My Moroccan-born French teacher showed me this
technique. You could do this hours ahead and keep it covered until you are ready to eat. Serve the couscous at room temperature or heat in a 350 F oven in a covered baking
dish for 15 minutes.

• 2 cups whole-wheat couscous
• 1/2 teaspoon salt
• 2 to 3 cups water

1. In a medium bowl, combine the couscous and salt. Drizzle with about 1/2 cup water. Gently toss and rub the couscous between your palms to moisten it evenly. Let it stand
for a few minutes so the grains can fully absorb the water.

2. Repeat the process at least four times, tasting the grains as you go. When they are close to tender, stop adding water. Once they absorb the last addition, they will be fluffy and light.

Turkish Almond Sauce

Makes 2 cups

10 minutes prep time

Keeps for 2 days in the refrigerator

A cream sauce Turkish-style, this is so much more modern than Alfredo or bechamel. The crunch of almonds and the tang of yogurt is pure mommy food in the eastern
Mediterranean. Turn the sauce into a dip, dress a salad with it, or use it to gussy up takeout.

• 1 large garlic clove, minced
• 3 tablespoons fine-chopped sweet onion (Walla Walla, Vidalia, Maui)
• 2 tablespoons white wine vinegar or distilled white vinegar
• 1/4 cup good-tasting extra-virgin olive oil
• Salt and fresh-ground black pepper
• 1 cup plain whole-milk yogurt
• 1 cup whole salted almonds, coarse chopped
• 2 tight-packed tablespoons fresh coriander leaves, chopped (optional)

1. In a serving bowl, combine the garlic, onion, and vinegar. Let stand for 10 minutes.

2. Beat in the olive oil until the sauce is creamy. Add salt and pepper, and stir in the yogurt. Add the almonds (and coriander if using) just before serving to keep them crunchy.
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Going on


Finished product


Plated


Shrimp Ceviche for an accompaniment