Day 4: Pork Tenderloin with Black Olives and Orange, Three-pea Toss, and Working Mother's Barley

Whenever you want to impress dinner guests, pork tenderloin is a sure winner. I cook pork tenderloin frequently and it is nice to have a new recipe for it.

Pork Tenderloin with Black Olives and Orange
Three-Pea Toss
Working Mother's Barley

Since my last dinner pairings didn't go together so well, I decided to try one of the suggested menus listed instead the cover of the cookbook. These turned out very impressive and beautiful on the table together.

I had to double the pork recipe. Even then it was close having only 2 tenderloins for 4 people. There wasn't a single piece left over. The recipe called for stuffing the tenderloin with the garlic and orange zest mixture, then browning it before putting it in the oven. I cut the slits in the pork but only put half of the stuffing in before browning because I was afraid it might all fall out. Then after I browned them, I put the rest of the stuffing in. I was skeptical of all the orange and how it really would go together, but I dutifully followed the recipe. The white wine makes the orange juice sauce extra delicious but you have to watch it very, very carefully and add more liquid (I added wine) during cooking or it can easily burn. There was plenty of sauce for everyone to ladle lots of it all over their pork. The orange and the olives were a sweet and salty delight.

The Three-Pea Toss has few ingredients, but all are important enough that you shouldn't leave out any of them. Next time I would add more mint as most of us at the dinner table could barely taste it in the dish. The almonds were a nice, crunchy addition. I don't own a wok and I am not about to go buy one just for a couple of stir-frys in this cookbook and it worked out just fine in an extra large skillet.

The barley was incredibly easy to make. I cooked it in chicken broth, but then added water as it boiled down so it wouldn't burn. The extra orange/wine sauce from the pork tasted extremely good spooned onto the barley. I will start making barley much more often.

Cost wise, this looks like it is going to end up being an expensive project. The Kalamata olives, for example, were $4.80 and the almonds cost almost $6. I will have to look for another recipe with almonds so they don't go to waste. The barley was the best priced at less than a dollar per pound.

There was absolutely no leftovers from this dinner. Lots and lots of compliments on a relatively simple meal! The meal was rounded out with a Cabernet from Horse Heaven Hills and a puff pastry apple tart.

9 recipes down in How To Eat Supper.