This afternoon we preheated the oven to a whopping 500 degrees to make Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn. This is a very good, spicy recipe which will certainly clear out your sinuses. And push you over the edge in terms of retaining a comfortable personal temperature on a hot summer day, without central air. The recipe itself is very simple; the pork tenderloin is doused in lime juice and olive oil, studded with chunks of garlic, then rubbed with cumin, coriander, salt and pepper. It roasts for around 20 minutes in the oven then sits and rests awhile. Meanwhile, a mixture of butter and olive oil is heated in a skillet, to which is added the onion, garlic, jalapeño, red pepper and corn. The mixture is sautéed until the onions are tender. We did feel that this would have been easier if the corn had been added a little later, as there was so much shear volume of vegetables in the pan that the onions never had a real chance to soften. Not to worry, about 5 minutes later the flour was sprinkled on the top and stirred for around a minute. The chicken stock and heavy cream were then whisked in to the vegetables. Once the mixture was at a simmer, the pan was turned down to low and the whole lot allowed to thicken. The dish was seasoned with cilantro and parsley before serving.
This is a good meal, with interesting flavours and textures. I thought it looked a little underwhelming as it cooked, but it is certainly satisfying and rich. I can see it being the perfect end to a cold November day. Tomorrow we are cooking one of our collective least-favourite foodstuffs; the brussel sprout. Turkey Cutlets with Sautéed Brussels Sprouts with Pancetta and Balsamic Vinegar sounds a little like Christmas food. However, I have to admit that this menu sounds like a better preparation method for sprouts than boiling them to a pulpy slimy mush, aka the school dinner school of cookery.