A Simple Dish

Tonight's dinner was going to be sauteed and roasted pork tenderloin and sweet peas with nutmeg. Gina reminded me, again, that the spices are turning her off a bit. I should know this by now, but I love concocting stuff. Gina is a true foodie. She likes fresh produce, not overly prepared, and lightly seasoned.

Dinner turned out to be minimally seasoned sauteed and roasted pork tenderloin and steamed broccoli.

This dish serves two:

1. One pork tenderloin (free of the silver skin**)
2. 1/2 tsp thyme
3. Olive oil
5. Three cups broccoli florets
6. The juice of half a lemon
7. Kosher salt and fresh cracked pepper
Pre-heat your oven to 350 degrees. This dish is another example of timing. When everything is prepared (prior to cooking) the proper timing will be achieved.

Pat the meat with a napkin to ensure it is dry. Season with thyme, salt and black pepper. Two to three pinches of the kosher salt will do, and enough black pepper to notice from a few feet away.

On the stove, heat your pan. Add enough olive oil to coat. You'll be able to tell its hot enough when you tilt it, and the oil is much less viscous. Bottom line, the more runny the better. Turn the heat to medium-low. Add the pork, seasoned side down first. When the pork pulls away from the pan easily (it will take around 6 minutes) flip it over to the other side. Cook for the same amount of time. Place it, uncovered, in the oven and do not open the oven door. Opening the oven door releases the much needed heat needed to quickly cook the delicious pork.

Broccoli. Put hot tap water in to a pot, and place on the stove, medium heat. When the water begins to simmer, lower it to low heat and put double boiler on top of it, then add the broccoli. Cover and cook for 10 minutes.

Take the pork from the oven and place it on a cutting board, uncovered. Let it rest for a few minutes. It will continue to cook and needs to be left alone. If you cut into it too early you'll find the wonderful juices running out, destroying your culinary work of art.

When the broccoli is finished cooking, move it to a bowl and season with the salt and pepper. Add the juice of half of a lemon.

Slice the pork into medallions. Nestle it against the broccoli, and serve.

Simple dish.

**The silver skin. Silver skin is the connective tissue found running the length of the tenderloin. If left on the pork, it will be tough and chewy. Remove the silver skin by inserting the tip of your knife under it, about an inch away from either side in which it begins, and, by staying under it, slice to the opposing side. You'll have a eight inch piece of silvery-white tissue when you're finished. Throw it away, and don't eat it. It will taste like the worst gum you've ever had. You can also ask the butcher to trim the tenderloin, or by buying a the meat already trimmed. Its all good.