Pork tenderloin is one of the best cuts from the pig, and unlike pork shoulder, you can cook it extremely quickly. Last time I cooked it, I cut it into 1/2 inch medalions, salted and peppered them, and fried them in butter over medium-high heat for only 2-3 minutes each side. After taking them out of the pan I made a pan gravy by adding some rosemary and shallots and turning down the heat. After a minute or two, I added some homemade chicken stock and orange zest, and let it simmer on low. Finally, I made a roux in a seperate pan, and added the stock mixture into it to cook a few more
I haven't been blogging at all recently, but I am now trying to get back into it. Â I think the reason I wasn't blogging is because I was bored to death by what I was trying to write about. Â Trying to consistently blog just so you can reach traffic levels is no good if there isn't a purpose behind it. Â Also, not being passionate about your subject is never a good thing.
But now I will switch this blog to be mainly about food, something which I truly love. Â I still have not figured out my niche, but at least now I have a general direction.
