Archive for the ‘Ruhlman’ Category

Day 3 – Spicy Roasted Pork Loin

February 14, 2007

February 13th, 2007
Spiced Pork Tenderloin – from Michael Ruhlman’s Charcuterie

It’s freakin’ cold here. Hat head is the norm as touques take precedence to any pretense of style.

A work event was cancelled today, which left me with plenty of free time on my hands. Took K. to lunch and then went down to St. Lawrence Market. She dropped hints about wanting fish for dinner, but when it’s minus 30C fish just ain’t gonna cut it.

When it’s this cold, I need something a bit more substantial.

I got Michael Ruhlman’s Charcuterie for my birthday last week (Thanks Gav!) and the dry rub for pork tenderloin immediately caught my attention as something I could quickly pull together. 

At St. Lawrence market I picked up two pork tenderloins, plus everything I’d need for a Valentine’s day meal as well as 17 pounds of beef brisket for an upcoming hockey pool/poker night. (Yeah, you read that right: 17 pounds of beef brisket. Clearly, I wasn’t thinking too clearly about the subway trek home. Nothing like schlepping 20 pounds of meet around during rush-hour). That said, this is the way I wish I could always shop.

The place is a mad-house on a Saturday and it was so nice to wander the aisles, talk with the proprietors and pick up a nice mix of meat, veg and bread.

The Prep:
Ruhlman’s dry rub is easy to throw together and he recommends 30 minutes to an overnight stay in the spicy mix.

I made the first batch of dry rub without using any cayenne to give the kids a fighting chance but I did spice up the second loin for K. and I.

Cooking: Step I
After an hour to soak up the dry rub, I seared off the loin on a pre-heated gas grill. (It’s so cold outside that it took quite a while to heat up and even on full blast I couldn’t get it over 500F).

After giving each side a turn on high-heat, I turned down the heat on one side of the grill, left it full blast on the other and let the pork roast on the cool side of the grill for about 30 minutes, giving it a turn every 10.

The Verdict:
Couldn’t have been easier to make up the dry rub and letting the pork stand for 30 to 60 minutes is a piece of cake. Total working prep time might be 3 minutes. Max.

The rub, even without the cayenne, turned out to be a bit too spicy for the kids (it is called spicy roasted pork loin for a reason). They did eat and enjoy the tender non-rubbed interior of the pork loins and the side-dishes.

This was a very simple, very flavourful dish, especially for a cold winter night.

Served with fried rice (made at breakfast this morning for the kids’ lunch and reheated for dinner) a green salad and steamed broccoli – it was a great, easy, mid-week meal.

I’d definitely cook this again, especially in the other nine months of the year when I could smoke it on the Weber.

A purchased chocolate cake with chai icing from Sweet Desserts was a great end to the meal.

Wine:
The remaining half-bottle of Kobus Gwertztraminer 2005 from the previous night’s meal – a better match with tonight’s pork than last night’s Chinese BBQ pork.

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