Tag Archives: delicious

Rosemary-Balsamic Pork Tenderloin

19 Monday Mar 2012

Posted by in Easy, Grilling, Main Dish, Pork

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I really don’t know what to say about this…except it was so incredibly tasty. I want to put the rosemary-balsamic sauce on EVERYTHING. Seriously, so good. Jordan gets all the credit for grilling the pork tenderloin perfectly, it was moist and juicy…I wish we had leftovers.

This was so good I could honestly see myself making this for guests again and again…That is, when I have my own place to entertain guests. (For those of you who are wondering, I currently live with my 85-year-old grandpa. That’s possibly a story for another time…)

Anyways, you should make this ASAP! You can follow the directions on cooking the pork in the oven, or you can grill it on medium-low, checking it and flipping it when necessary…Sorry for the vague instructions, but Jordan is the grill-master. I don’t think he had a method. He just kept an eye on it and it magically was grilled to perfection.

Rosemary-Balsamic Pork Tenderloin
Serves 4
From Cook’s Illustrated Cookbook

  • 2 (12-16 ounce) pork tenderloins, trimmed
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon pepper
  • 2 teaspoons vegetable oil
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 shallots, thinly sliced
  • 2 tablespoons water
  • 1 teaspoon packed light brown sugar
  • 3/4 cup balsamic vinegar
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon Dijon-style mustard

Preheat oven to 400 degrees F. Sprinkle tenderloins evenly with salt and pepper, rub seasoning into meat. If time allows, season tenderloins up to 30 minutes at room temperature ahead of time for most flavor.

Heat oil in 12-inch skillet over medium-high heat until just smoking. Place both tenderloins in skillet and sear until well-browned, 3 minutes. Rotate tenderloins 1/4 turn and sear until well-browned, 1-2 minutes. Repeat until all sides are browned. Transfer tenderloins to a foil-lined rimmed baking sheet and roast in oven until tenderloins register an internal temperature of 145 degrees, 10-16 minutes.

While pork roasts, add 1 tablespoon butter to the still-hot skillet. Add shallots, water, and sugar. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7-10 minutes. Set skillet aside off heat.

Transfer tenderloins to carving board and tent loosely with foil, let rest 10 minutes.

While pork is resting, set skillet back over medium-low heat and add vinegar. Simmer, scraping bottom of skillet with wooden spoon to release browned bits, until mixture is thickened slightly, 5-7 minutes. Add rosemary and any accumulated pork juices, continue to simmer until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.

Cut tenderloins into 1/2-inch thick slices and serve with sauce.

Meet me at the Burger Brawl

28 Saturday Jan 2012

Posted by in Burgers, Events, Seattle

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Charlie's Buns N' Stuff Mushroom Swiss Burger

On Thursday I had the extreme pleasure of attending Seattle Magazine’s Burger Brawl. Oh my god, best decision ever. It was a sampling of the city’s best burgers – and almost all of them were in slider form. It. was. awesome.

I wouldn’t call myself a Burger Connoisseur or even a Burger Person – I usually have to be in the right mood and I always pass on Restaurant Burgers because I’d rather try more unique things on a menu.

This event may have changed my mind.

The Slider from Quinns. Beautiful I tell ya.

Naturally, I pigged out. I think I sampled almost every burger, I had about NINE sliders and  amazingly survived.

Skillet's Burger - one of my faves.

For me, the winners were:

1. The Local 360 Burger. It was the first one I tried – amazing sauce, red peppers…unique and so incredibly awesome. I weep that I did not get a picture – I was on such a burger high so instantly I couldn’t even think straight.

2. The Skillet Burger (pictured above). Awesome jammy-sauce, rare cooked meat…heaven.

3. Uneeda Burger. This was the last one I tried, I would have enjoyed it more if I wasn’t worried about going into some sort of burger-induced coma. It was spicy and delicious – and alas, no picture (I know, I suck. I am still trying to get used to being one of those weirdos who takes pictures of everything she eats).

4. The Spring Hill Burger (Pictured Below). That Sesame Bun was so damn cute…This one was simple yet complex, gooey…and that chewy bun just brought it home.

Spring Hill's mini, chewy, sesame-gooey slider. I want another one NOW.

I want to go to all of these restaurants and enjoy their burgers all over again. You know you went to an intense food event when your jacket still smells like smoky burgers 2 days later. It felt like an episode of Top Chef – tons of people, and different Burger Chef’s Brawling to have the best bite.

Thanks to my “Burger Buddy” Kevin for going with me – I think I may have overwhelmed him with my Burger Insanity. He got me out of there safe though – if I had stayed and tried to snag some Tim’s chips and Bluebird Ice Cream, I may not have made it out alive.

Burger Buddies. (Am I the only one who remembers when Burger King had "Burger Buddies?)

I can only hope Seattle Magazine throws another awesome event like this – until next time!