Pressure Cooker :: Cajun Fusion Pork Tenderloin, with Creole, Kosher Salt, Olive Juice, Olive Oil, and Cracked Black Pepper, and Apricot Teriyaki Dipping Sauce, Plus Side Salad
it starts with, a tenderloin.
salted with kosher salt, and peppered with creole seasoning.
turned slightly on its side, seasoned top to bottom.
drizzled with olive oil, and a crackling of cracked black pepper
12min HP NPR
while that happens... ponder your dad's thoughts on cooking :: <paraphrased>
"the spices on top will combine with the fats as they're released from the meat. the oil will help bring those fats out - oh.. and handle the meat like a butcher, but with love. pat it, arrange it, DROP it into the pot -"
"the more perfect your motions, the less you have to touch, and this will produce efficiency, as well as bring joy to your cooking"
then, I clean off the full pan with a scraper and brush and throw it in the pre-heating broiler.. while the NPR is happening --
broil 3min, then drizzle with olive oil, and let rest 10 minutes
cut into medallion slices with a serrated blade, plate - while you tear off some romaine (yes, I know it'll bruise), with chunky bleu cheese and cheesy croutons
sided with a dipping apricot teriyaki dipping sauce.
OH.. and a chef's 2nd helping -- this time with shredded cheddar... and YES.. bleu cheese does /go/ with a dab of teriyaki. I tested it.
and yes.. the current state of my kitchen, is. . .
nom. -- nomura rango ko