Thursday, September 13, 2012

What we're doing for dinner

Like you care, but here's what I'm making for dinner.

It's just the Peep and me for dinner tonight since Slick is at a sales meeting- funny since he's not a salesman- but such is life.

Not because I'm such a great cook- though I'm working on it- but I found it so interesting reading this recipe this afternoon on

It's a pretty straightforward pork tenderloin- season, sear, roast- it's going to be finished in less than 30 minutes.  Just about enough time for the Brussels sprouts and homemade macaroni and cheese to cook as well.

Here's what I found so intriguing though: in the comment section of the recipe people were so rude.

Apparently they didn't read carefully the recipe and they weren't sure weather to cook the pork in the sauce or not- clearly in- they didn't know where to put the pork while the sauce thickened- on a cutting board tinted under foil- again clearly stated.

Instead of looking at the recipe to see if there was something they missed, they lashed out at the chef poster person who had shared her recipe and were complaining about how long it took their pork to cook, that their sauces burned and that they weren't interested in buying expensive stove to oven cookware.

Why was it people's first inclination not even just to be angry that their pork didn't turn out correctly, but to then take to the "airwaves" so to speak, to complain about it.

 I have certainly had my share of meals that I won't make again- and Slick has made a few bombs over the years- I can't think right now of an instance where we turned to the recipe and said it was it's fault.  It has been my fault if I've talked on the phone instead of taking the meatloaf out of the oven in time, it has been Slick's when he sprinkled a teaspoon of salt on each scallop instead of a teaspoon across eight.  In neither instance would it have occurred to us to blame anyone other than ourselves for the error.

Why then was it this person's fault that someone had their sauce turned up too high; that they were cooking a pork ROAST instead of a tenderloin? I'm all First Amendmented up- I get that they can say whatever- but take some responsibility people.

FYI the recipe in case you feel the need to try it out:

Honey Butter Pork Tenderloin -
4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water
Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted.  Sprinkle pork tenderloin with Cajun seasoning and black pepper.  Brown each side for 5 minutes in the honey butter.  Lower heat if honey begins to burn.
Place pot in oven and roast for 15 - 20 minutes*.  Remove pot from oven and transfer the pork to a plate. Cover with foil.  Add water to the pot and stir over medium heat.  Simmer for about 5 minutes, until sauce is reduced slightly.  Slice pork on the diagonal and drizzle sauce over top to serve.
*NOTE:  May need to cook longer depending on the size and thickness of the pork tenderloin.

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