|Dancing With Marinated and Grilled Pork Filet|
|by Sandra Lewis||Wed, Sep 26, 2007, 03:31 PM|
Hello. My name is Sandra and I’m a “Dancing With The Stars” addict.
Even before local-boy, uh, risk-taking entrepreneur and billionaire, as he was described on the show last night, Mark Cuban, made his debut
Just for the record, I don’t tape it, record it, Tivo it, or otherwise plan my social calendar around it, but I will make a point to read the next day Internet reviews and get the lowdown from my mother should I miss an episode.
It’s a perplexing complex because those who know me well know that I rarely watch TV, though Saturday afternoon PBS cooking shows do catch my eye.
So why “Dancing With The Stars”?
Good question. I’ve asked myself that too.
Maybe it’s the beauty of the dance; the costumes, the rhythm, the creativity of the choreography set to music.
I spontaneously clapped approval following one performance last night.
Glad I was alone; I felt like a nerd.
My fascination with the show goes beyond the fun of the performance for me. It’s the intrigue of watching successful people journey through a challenge completely foreign to how they gained their fame and fortune.
While many contestants make it look effortless, ballroom dancing is not an easy challenge.
But they ante up in front of millions of viewers on live television and pour themselves into the task just for the thrill of it.
It’s a nice parallel to how I want to live my life; ante up and give it all I have.
And when I take the occasional break from chasing my own dreams I like to watch others chasing theirs.
Dance, Mark, dance.
Grilled Marinated Pork Filet
I couldn’t think of clever (or polite) tie-in with this pork recipe and “Dancing With the Stars,” other than to say it’s what I had for dinner and it’s worth sharing.
1 small piece of ginger, peeled and cut into 1/2 inch pieces (1 1/2 teaspoons)
1 clove garlic peeled
1 tablespoon honey
1 piece jalapeno pepper, size depending on your tolerance for hotness (from 1 tablespoon to 1/4 cup)
2 tablespoons nuoc mam, or fish sauce
3 tablespoons water
1 large pork filet (about 1 1/2 pounds), trimmed of all fat and silver skin
1 teaspoon canola oil
1. Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.
2. About 30 minutes before cooking time, heat grill until it is hot. Preheat the oven to 200 degrees.
3. Remove the pork filet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered about 6 minutes, then turn the filet over. Cook, covered for 6 minutes on the second side, until the meat is nicely grilled on all sides.
4. Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in 200-degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the filet, and serve it with some of the juices.
Sandra’s Cooking Notes:
• Recipe is from “Jacques Pepin’s Kitchen: Encore with Claudine”.
• I substituted molasses for honey. Who knows what happened to my honey jar.
• I used center cut pork chops and didn’t return them to the marinade after grilling. It was tasty and quick.
• I will give this recipe another try, this time with the whole filet and time in the oven.
• I served it with a kale side dish.
written by Rhea , September 27, 2007
I grew up kosher. But I must say, I gave that up and now love pork. Recipes like this make me a pork eater.
|< Prev||Next >|