Day 28: Oven-Crisped Pork, Peppers, and Greens

I made a variation of this already with lamb, but I think the pork works best.

Oven-Crisped Pork, Peppers, and Greens
Turkish Almond Sauce
Now if you haven't discovered the joy of cooking with a pork tenderloin, drop everything right NOW and go to the store and buy one! They are inexpensive, easy to prep and cook and take any type of spice, sweetness -or whatever flavor you choose- brilliantly.

All you do is slice up a pork tenderloin, a few peppers (hot and sweet of your choosing), and an onion. Now mix that with a handful or two of mixed greens, plus oil, salt, pepper, garlic, paprika, cumin, coriander, and allspice and toss it on a pre-heated baking sheet and throw it into a HOT 450 degree oven and cook for 20-25 minutes. Stir occasionally.

This is sooooooo easy. The pork comes out very crisp, just like the title says. When I made this with lamb, it was gamey and tasty, but it wasn't crisp. This is also easy to double so that you could serve a crowd.

Key to this recipe is to serve alongside Turkish Almond Sauce. First combine chopped garlic, a few tablespoons fine chopped sweet onion, and two tablespoons white wine vinegar. Set aside to mellow. (I did this step first, then prepared the pork.)

Next, beat 1/4 cup of olive oil into your garlic mix until creamy. Add salt and pepper and then stir in 1 cup of plain yogurt (I used half non-fat/ half regular and it was just fine), 1 cup chopped almonds, and a lot of chopped cilantro. They always say, cilantro is optional, but I disagree! Cilantro is key! And this sauce is delicious and really brings everything together.

I served it with homemade flat bread, corn on the cob slathered in butter, and a cheap Washington Cabernet Sauvignon. Yum yum!

51 recipes down in How to Eat Supper.