On Thursdays, I teach a night class after having already taught two day classes. I come in the late afternoon for dinner, which Mr. Pea is always kind enough to prepare. I find something to do in another room or else I get all in the way, fussing over stuff, because I’m a pain in the neck. This week he made a roasted pork tenderloin salad with buttermilk dressing. It was really, really, really good, and from another old issue of Everyday Foods, this time January 2008.
1/2 tsp chipotle chili powder (he used a bit of chili powder and some of Penzey’s Southwest Seasoning)
about 1 lb pork tenderloin
1/2 c buttermilk
3 T mayo
2 scallions, whites minced and greens thinly sliced
2 garlic clove, mincd
1 head of romaine, trimmed and chopped
1 pint cherry or grape tomatoes
1 pkg frozen corn (10 oz)
2 (or 3 or 4, as we had it) cubed pepperjack cheese
The recipe calls for broiling the tenderloin, but because we don’t have a decent broiler, that wasn’t an option. So Mr. Pea rubbed the pork with the seasonings and 1 tsp salt and a 1/4 tsp pepper, put a tablespoon of olive oil in a skillet over medium-high heat, and browned the tenderloin on all sides before putting it inside a 400 degree oven. There it cooked until it reached 145 degrees, about 20 minutes or so, and rested until it hit 155.
In the meantime, he made the dressing by combining buttermilk, mayo, scallion whites, garlic and a little salt and papper. This is combined with lettuce, tomatoes, corn, greens of scallions, and the rested and chopped pork. Toss and serve. Delicious!